Last week, our weather couldn’t seem to make up its mind. One day it was warm enough to sit outside with an iced coffee, and the next I was reaching for a sweater and something comforting to eat. On one of those chillier afternoons, I remembered the basket of tomatoes sitting on my counter and a couple of zucchinis in the crisper that had been waiting patiently for their turn. That’s when I decided to roast them up and turn them into a soup.
I’ve made plenty of tomato soups before, but this one is different. The zucchini adds this subtle sweetness and creaminess without needing any actual cream, and roasting the vegetables brings out a deep, almost caramelized flavor. The garlic? Well, that’s my secret little hero here. When roasted alongside everything else, it turns soft, mellow, and just the right kind of aromatic.
This soup came together while I was chatting with my husband about our weekend plans, and the whole kitchen smelled like an Italian garden. I’m not kidding — even my teenage son (who usually ignores vegetables) walked in and asked, “What smells so good?” By the time I blended everything, I was already sneaking spoonfuls before it even hit the bowl.
It’s the kind of recipe that feels fancy enough for a dinner starter, but easy enough to whip up for a weekday lunch. And let’s be honest, when you’ve got a family to feed, practical and flavorful is the sweet spot we’re all aiming for.
Short Description
A cozy, flavorful soup made with roasted zucchini, ripe tomatoes, and garlic, blended with savory broth for a silky, satisfying bowl of comfort. Perfect for a quick lunch, light dinner, or make-ahead meal.
Key Ingredients
- 3 medium ripe tomatoes, chopped
- 2 cups zucchini, chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Better Than Bouillon chicken base*
- 2 cups water*
- Parmesan cheese for topping (optional)
*You can substitute 2 cups chicken or vegetable broth for the bouillon and water.
Tools Needed
- Baking tray
- Non-stick spray
- Large mixing bowl
- Blender or immersion blender
- Medium saucepan
- Wooden spoon
Cooking Instructions
Step 1: Preheat and Prepare Tray
Preheat oven to 375°F. Lightly spray a baking tray with non-stick spray to keep the vegetables from sticking.
Step 2: Season the Vegetables
In a large mixing bowl, toss the chopped tomatoes, zucchini, and garlic with olive oil, Italian seasoning, salt, and pepper until evenly coated.
Step 3: Roast Until Golden
Spread the vegetables evenly on the tray. Roast for about 40 minutes, or until the edges are browned and the tomatoes are slightly shriveled. You should see a light caramelization forming — that’s where the flavor lives.
Step 4: Prepare the Broth
While the vegetables roast, bring 2 cups water to a boil in a saucepan. Stir in the Better Than Bouillon until fully dissolved.
Step 5: Blend Until Smooth
Let the roasted vegetables cool slightly, then add them to the blender with the broth. Blend until completely smooth, working in batches if needed. For less cleanup, you can use an immersion blender directly in a pot.
Step 6: Taste and Adjust
Pour the soup back into a pot if using a blender, and warm over medium heat. Taste and adjust seasoning with extra salt or pepper if desired.
Step 7: Serve and Garnish
Ladle into bowls and top with freshly grated Parmesan cheese, if you like. Serve warm with crusty bread or a side salad.
Why You’ll Love This Recipe
Rich Flavor: Roasting brings out a sweet, deep flavor in the zucchini and tomatoes.
Healthy and Light: Naturally low in calories but full of nutrients.
Simple Prep: Minimal chopping and hands-on time.
Versatile: Works as a starter or a light main dish.
Family-Friendly: Even picky eaters enjoy the mellow, creamy taste.
Mistakes to Avoid & Solutions
Not roasting long enough: Under-roasted vegetables won’t have that deep flavor. Make sure they’re browned on the edges before blending.
Over-blending with hot liquid: Let vegetables cool for a few minutes before blending to avoid pressure build-up in the blender.
Using too much water: It will dilute the flavor. Stick to the recipe, and add more liquid only after tasting.
Skipping seasoning adjustments: Always taste before serving — tomatoes can vary in acidity.
Serving too hot: Letting the soup rest for a few minutes helps flavors settle and prevents burned tongues.
Serving and Pairing Suggestions
Pair with a grilled cheese sandwich for a classic combo.
Serve in small cups as an appetizer at a dinner party.
Add a side of garlic bread for dipping.
Enjoy with a fresh green salad for a light lunch.
Pair with a crisp white wine or sparkling water with lemon.
Storage and Reheating Tips
Refrigeration: Store in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Warm gently on the stove over low heat, stirring occasionally. Avoid boiling to preserve flavor.
FAQs
1. Can I make this vegan?
Yes, use vegetable broth instead of chicken base, and skip the Parmesan or use a dairy-free version.
2. Do I need to peel the tomatoes or zucchini?
No, the skins soften during roasting and blend smoothly.
3. Can I make it thicker?
Reduce the amount of broth slightly, or add a small roasted potato for extra body.
4. What if I don’t have Italian seasoning?
Use a mix of dried basil, oregano, and thyme in equal parts.
5. Can I add protein?
Yes, stir in cooked shredded chicken or white beans after blending.
Tips & Tricks
For a richer flavor, roast a quartered onion along with the other vegetables.
Use a high-powered blender for the smoothest texture.
Roast a double batch of vegetables and freeze half for a quick future soup.
Add a pinch of red pepper flakes for gentle heat.
Recipe Variations
Creamy Version: Stir in 1/4 cup heavy cream or coconut milk after blending for a richer texture.
Herb Boost: Add fresh basil or parsley just before blending for a fresh, vibrant flavor.
Spicy Kick: Roast a halved jalapeño with the vegetables for extra heat.
Chunky Style: Blend only half the vegetables and leave the rest in small chunks for more texture.
Roasted Red Pepper Twist: Replace one tomato with a roasted red pepper for a smoky sweetness.
Final Thoughts
Cooking this roasted zucchini and tomato soup felt like a little love letter to why I enjoy being in the kitchen. The gentle hiss of roasting vegetables, the burst of color when they hit the blender, and the smiles when my family takes their first spoonful, it’s all part of the magic. Watching my kids dip warm bread into their bowls without a single complaint about “too many veggies” was a small win for the week.
I’ve already decided I’ll be making another batch soon to freeze for those unpredictable spring days when we need something warm and easy. It’s one of those recipes that works for a cozy night in, a quick weekday lunch, or as a dinner starter when friends come over. Simple ingredients, big flavor, and a recipe I know I’ll keep coming back to.
Roasted Zucchini And Tomato Soup
Ingredients
- 3 medium ripe tomatoes chopped
- 2 cups zucchini chopped
- 3 cloves garlic peeled
- 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
- Heat oven to 375°F and 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 edges are browned and lightly caramelized.
- Boil 2 cups water and stir in Better Than Bouillon until dissolved.
- Cool vegetables slightly, then blend with broth until smooth (or use an immersion blender).
- Return soup to pot, warm over medium heat, and season to taste.
- Ladle into bowls, top with Parmesan, and serve hot with bread or salad.
