Roasted Garlic and Zucchini Soup
Try this Roasted Garlic and Zucchini Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1/2 teaspoon dried oregano
- 1 tablespoon coconut oil
- sea salt and black pepper to taste
- 1 medium yellow onion chopped
- 4 garlic cloves
- 1.5 pounds zucchini chopped
- 1/4 cup loosely packed fresh basil
- 2 cups vegetable stock or chicken stock
- 2 tablespoons diced red onion (optional)
- 1/4 cup fresh organic diced tomato (optional)
- drizzle of olive oil (optional)
- Carbohydrate 20.5461832959923 g
- Cholesterol 0 mg
- Fat 7.542974699459 g
- Fiber 5.25013716157083 g
- Protein 5.350450757706 g
- Saturated Fat 6.05136188266436 g
- Serving Size 1 1 Serving (428g)
- Sodium 115.59292774994 mg
- Sugar 15.2960461344215 g
- Trans Fat 0.61578796706824 g
- Calories 153 calories
Preheat oven to 375 degrees F.Toss onion, garlic, and zucchini with oil and lay flat on a sheet pan. Roast for 25 - 35 minutes, until zucchini is tender and browned, tossing occasionally.Add onion, garlic, and zucchini to a blender with basil, oregano, and stock and blend until smooth. Add sea salt and black pepper to taste.Top with the diced red onion, tomato, and drizzle of olive oil, if using. Add extra black pepper if desired. Serve warm or cold.
