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Creamy Roasted Zucchini Basil Soup (Easy, 30-Minute Recipe)

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A quick and easy creamy roasted zucchini basil soup that comes together in about 30 minutes. Roasting the zucchini brings out a rich, velvety texture without any heavy cream, while fresh basil adds a bright, peppery finish.

Ingredients

Scale
  • 2 lbs zucchini (about 4 medium), cut into 1-inch chunks
  • 1 large yellow onion, cut into 1-inch wedges
  • 4–5 cloves garlic, unpeeled
  • 1 cup packed fresh basil leaves
  • 3 cups vegetable or chicken broth (low-sodium preferred)
  • 3 tablespoons olive oil
  • ¼ cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 teaspoon salt (or to taste)
  • Black pepper to taste
  • Optional garnishes: olive oil, extra basil leaves, red pepper flakes, Greek yogurt

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. Wash and trim zucchini, cut into 1-inch chunks. Peel onion and cut into 1-inch wedges. Separate garlic cloves, leaving skins on.
  3. Place zucchini and onion on baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with ½ teaspoon salt and black pepper. Toss to coat. Spread in a single layer.
  4. Roast for 20-25 minutes, stirring halfway through, until zucchini is golden-brown and onion is soft. Garlic cloves should be soft when squeezed.
  5. Let vegetables cool for about 5 minutes. Squeeze roasted garlic out of skins.
  6. Transfer roasted vegetables to a blender. Add 2 cups broth and fresh basil. Blend starting on low, then high, for 45-60 seconds until smooth. Add more broth if needed for desired consistency.
  7. Pour blended soup into a pot over medium heat. Add remaining 1 cup broth and grated Parmesan. Simmer gently for 5 minutes, stirring occasionally. Adjust salt and pepper to taste.
  8. Serve immediately with desired garnishes.

Notes

For a vegan version, omit Parmesan and use vegetable broth; add 1 tablespoon nutritional yeast or miso paste for umami. For a thicker soup, add a peeled diced potato to the roasting pan. Soup can be served hot, warm, or chilled. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: zucchini soup, roasted zucchini soup, creamy zucchini soup, basil soup, easy soup recipe, 30-minute soup, healthy soup, vegetarian soup, summer soup

Find it online: https://lindabake.com/creamy-roasted-zucchini-basil-soup-easy-30-minute-recipe/