Roasted Zucchini And Tomato Soup
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.
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.