Zucchini Potato Soup

This Zucchini Potato Soup is full of roasted vegetables which bring out the sweetness and depth of flavor from the zucchini, potatoes, onion and garlic.

Course Main Course, Side Dish, Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Calories 169kcal

Author Mara

Ingredients

2 pounds zucchini 4-5 zucchinis
1 pound russet potatoes 2-3 potatoes
1 yellow onion, large
3 tablespoons olive oil
1-2 teaspoons minced garlic
4 cups broth vegetable or chicken or broth of your choice
2 tablespoons unsalted butter optional
salt, pepper and chili flakes to taste
parmesan optional, to taste

Instructions

Heat oven to 400 degrees Fahrenheit. Lay a sheet (or two) of parchment paper on a baking sheet. Peel onions, cut into wedges, cut zucchini into ¼-1/2 inch medallions, peel and cut potatoes into ¼-1/2 inch medallions, then slice again down the middle to create half moon shapes. Place vegetables on the baking sheet, toss with olive oil and a bit of kosher salt. Make sure to spread all vegetables into one layer with as little of overlap as possible.
Roast vegetables for 20-30 minutes, tossing vegetables ever 10-15 minute. Then, add minced garlic and toss and continue to cook for another 15 minutes. Remove vegetables when zucchini are lightly browned and interiors are soft, onions are soft and golden, potatoes can easily be pierced with a knife all the way through.
Once vegetables are done roasting, add vegetables to a high powered blender like a Vitamix (this is the model I use, with my affiliate link), along with broth of your choice and butter.
Blend soup, using the soup setting if you are using a high-powered blender. Taste and season as needed and blend for another 30 seconds. If needed, reheat soup on the stove.
Serve soup hot with fresh parmesan and other toppings of your choice. Enjoy!

Notes

Use a high quality stock for best flavor

Use a large enough baking sheet to roast the vegetables . I used a full sheet pan. If you do not own one, you can use a half, you'll just need to increase the time to get the vegetables to your desired roasted-ness.

Careful with the cuts! Make sure your vegetables are all around the same size! You want to ensure even roasting in the oven.

Too toasted? Don't use in the soup! If a few of your onions, or other vegetables get a little too toasted in the oven where they are also super dark brown/ black. Omit them from the soup when you are blending. You don't want that charred flavor in the soup.

Use smaller zucchini! Smaller zucchini tend to be more flavorful while larger zucchini have a high water content resulting in less flavor.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition