Roasted Garlic and Zucchini Soup

Roasted Garlic and Zucchini Soup

Do you ever watch Master Chef?

I’ve had three different people in the past month tell me that I should apply to be on Master Chef. Since I’d never seen the show before, I finally decided it was time to watch an episode. And within the first seventeen minutes I came to the conclusion that there is absolutely no way I should be on this TV show. (Sorry, Ginger.)

Just the thought of creating a signature dish to introduce to the chefs made my palms sweat. I started racking my brain for ideas…

Zucchini sushi rollsSimple lentil dal? Spicy peanut and sweet potato soup? Pineapple fried quinoa?  Lentil loaf?!

Then I finally decided, heck, I’d just make them some simple roasted garlic and zucchini soup and call it good.  And that is precisely the moment I knew they’d vote me off the show in the first round and would probably tell me that I lacked vision and creativity.  And that’s just fine with me.  After all, I’m not here for a title, fame, or to be on TV.  I’d rather be a food blogger than a Master Chef any ole day. :)

Roasted Garlic and Zucchini Soup

I think I’ve tried zucchini in every way possible this summer and since we’re almost into soup season, this roasted garlic and zucchini soup only seemed natural.  Here in Seattle the weather has turned dark and grey (although with a chance of sun this weekend!) and this soup couldn’t be more comforting at the moment.

This recipe does require you to turn on your oven so if you do live somewhere that is still hot, I’m sorry, this recipe might not fit the bill… but it is pretty fabulous cold.


5.0 from 1 reviews
Roasted Garlic and Zucchini Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 2
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves
  • 1.5 pounds zucchini
  • ¼ cup loosely packed fresh basil
  • ½ teaspoon dried oregano
  • 2 cups vegetable stock or chicken stock
  • Sea salt and black pepper to taste
  • 2 tablespoons diced red onion (optional)
  • ¼ cup fresh organic diced tomato (optional)
  • drizzle of olive oil (optional)
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Top with the diced red onion, tomato, and drizzle of olive oil, if using. Add extra black pepper if desired. Serve warm or cold.


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  1. says

    This soup sounds delicous and I can easily make it with the kitchen equipment I already own.
    Whew! I will try it and tell you what I think. In the meantime, know that I now am the proud and very happy owner of a spiralizer and love my zucchini spiralized! stirfried! haven’t tried it in a salad yet, but will.
    Thanks for sharing so much healthy eating ideas here.

  2. says

    Wonderful (easy) recipe, beautiful flavors. Added in a dried Chipotle in the oven with the zucchini for a slight smokiness. Paired with an arugula and balsamic vinegar salad. Slam packed with lots of flavor, one of my new favorite soups! Cheers!

  3. Maria says

    Doubled recipe and had the soup for lunch. LOVED IT!!!!! It was a very flavorable soup!!! Then for dinner I thinned it down with some more veggie broth and serve it over qunioa pasta. Topped that with some chopped cherry tomatoes and grated paramesan cheese. It makes a great sauce for pasta. Thanks !!!!

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