ROASTED GARLIC AND ZUCCHINI SOUP
WOW, this soup is so delicious! I can't believe I created this recipe. It has the feel of a french onion soup. Roasting vegetables brings out all the natural sweetness of your vegetables and that is the key to this soup.
I know that this is a simple soup without many ingredients but it taste rich and complex. The great news is that most days you will find most of these ingredients in your pantry.
Your taste buds will explode with savory pleasure, I promise!
I know that this is a simple soup without many ingredients but it taste rich and complex. The great news is that most days you will find most of these ingredients in your pantry.
Your taste buds will explode with savory pleasure, I promise!
Ingredients:
1 large white or yellow sweet onion, peel and chop to 4 pieces
2 large or 3 small zucchini, peeled and chopped
1-2 whole garlic bulbs (I used 1 1/2)
32 oz Organic Vegetable Broth
Fresh ground salt and pepper to taste
drizzle olive oil
optional, crumbled feta or goat cheese on top
optional, crouton
Roast whole garlic, onions and zucchini with a drizzle of olive oil in roasting pan or baking sheet at 425 for 30-40 minutes. Onion should be fork tender and garlic should easily pop out of skins.
In soup pot transfer roasted ingredients and salt and pepper. Add vegetarian broth over medium heat. Cook uncovered for 20-25 minutes . Set aside a few tablespoons of onions to top your blended soup before blending.
Cool and blend using a hand blender, food processor or blender. Be careful when blending hot soup .If you can't wait for your soup to cool fill your blender half way and leave out the middle top cover allowing the heat to escape, blend with a kitchen towel to cover the opening on top.
Serve soup hot with topping of cheese or crouton
1 large white or yellow sweet onion, peel and chop to 4 pieces
2 large or 3 small zucchini, peeled and chopped
1-2 whole garlic bulbs (I used 1 1/2)
32 oz Organic Vegetable Broth
Fresh ground salt and pepper to taste
drizzle olive oil
optional, crumbled feta or goat cheese on top
optional, crouton
Roast whole garlic, onions and zucchini with a drizzle of olive oil in roasting pan or baking sheet at 425 for 30-40 minutes. Onion should be fork tender and garlic should easily pop out of skins.
In soup pot transfer roasted ingredients and salt and pepper. Add vegetarian broth over medium heat. Cook uncovered for 20-25 minutes . Set aside a few tablespoons of onions to top your blended soup before blending.
Cool and blend using a hand blender, food processor or blender. Be careful when blending hot soup .If you can't wait for your soup to cool fill your blender half way and leave out the middle top cover allowing the heat to escape, blend with a kitchen towel to cover the opening on top.
Serve soup hot with topping of cheese or crouton