Roasted Zucchini And Tomato Soup
A velvety roasted zucchini and tomato soup, rich in flavor and naturally healthy, made with fresh vegetables, garlic, and herbs. Perfect for a cozy lunch or a light dinner, topped with parmesan for an extra touch of indulgence.
Calories:
Ingredients
- 3 medium ripe tomatoes
- 2 cups zucchini chopped
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Better than Bouillon chicken base
- 2 cups water
- Parmesan cheese for topping optional
Instructions
- Preheat oven to 375°F. Lightly spray a baking tray with non-stick spray.
- Toss tomatoes, zucchini, and garlic with olive oil, Italian seasoning, salt, and pepper.
- Spread on tray and roast 40 minutes until tender and caramelized.
- Boil 2 cups water, stir in bouillon. Or warm broth if using.
- Cool vegetables slightly, blend with broth until smooth. Use batches or immersion blender.
- Adjust seasoning, ladle into bowls, and top with parmesan if desired.