As the weather has started becoming pleasant in my city, I am bringing out my favorite soup recipes and sharing them on my blog so that my readers can also enjoy them with their families. Today, I am sharing the recipe for roasted zucchini and potato soup. It’s a comforting, creamy plant-based soup that needs only a handful of basic ingredients and tastes delicious.
Ingredient notes
Zucchini: It’s also known as courgette in some countries. Use a fresh medium-sized zucchini. There is no need to peel it. Potatoes: Use any starchy variety of potatoes. They help in making this zucchini soup creamy without using the cream. Herbs: I have used dried rosemary and basil. You can use fresh herbs too. Feel free to use herbs of your choice.
Step 2: Chop zucchini and put it in a bowl. Add salt and around ½ a tablespoon of olive. Toss. Steps 3 and 4: Spread the vegetables on baking trays lined with a baking sheet.
Step 5: You can bake the potatoes and zucchini on separate trays, one by one, or, together on the same tray. If baking separately, bake the potatoes in a preheated oven at 200°C (400°F) for around 30 minutes or until the potatoes are nicely cooked and get golden brown edges. Zucchini is needed to be baked at 200°C (400°F) for around 25 minutes or until its edges turn brown. Step 6: If baking together, bake the potatoes for around 10 minutes, and then add the zucchini. Bake them together further for another 25 minutes or until the vegetables are roasted well. Step 7: Boil vegetable stock in a pot. Step 8: Add roasted potatoes, onion, and zucchini. Steps 9 and 10: Take out the pulp of roasted garlic and add to the pot. Step 10: Add red chili flakes. Step 11: Mix everything. Cook for 1-2 minutes. Step 12: Blend until smooth and creamy. Your simple roasted zucchini and potato soup is ready to be enjoyed!
How to serve?
Serve this zucchini soup hot or warm. You can serve it with some toasted bread, a crunchy salad, or roasted vegetables like these delicious baked potato wedges on the side.
How to store?
To store, transfer to an airtight container and refrigerate. It will be fine for 3-4 days.
Can you freeze Zucchini potato soup?
Yes, this zucchini soup freezes well. To freeze, transfer to freezer-safe batch-size containers. The frozen soup will be fine for 3 months. To reheat, thaw the frozen soup. Add it to a cooking pot and add more vegetable stock to adjust the consistency. Check and adjust the seasoning. Let the soup boil for a few minutes and then enjoy.
Recipe tips and tricks
This zucchini soup can be made without potatoes too. For creaminess, you may add some coconut milk. Non-vegans may use cream too. If you have a large baking tray, instead of baking potatoes and zucchini separately half-bake potatoes, onion, and garlic then add zucchini cubes to the same tray and bake further. If you don’t have an oven, saute potatoes, onion, garlic, and zucchini in a pan and then use them in the recipe. You can replace potatoes with sweet potatoes to make this soup. Other vegetables like spinach or broccoli can also be added to this zucchini potato soup. If using broccoli, roast it too with other vegetables. Feel free to add other seasonings of your choice.
Frequently asked questions
Other easy vegan soup recipes
Looking for more vegan soup recipes to enjoy on a cold evening? Do check the following links:
Cannellini bean soup with vegetables Veg manchow soup Tofu noodle soup Red cabbage soup Roasted red pepper and tomato soup Vegetable orzo soup Fasolada-Greek white bean soup Thai red curry noodle soup
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