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+ servings
Two bowls of roasted zucchini and potato soup.

Roasted Zucchini and potato soup

Roasted zucchini and potato soup- a light vegan soup made with a handful of basic ingredients. If you like dishes with simple and comforting flavors-this creamy zucchini soup recipe is a must try.
Course Soup
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 5
Calories 134kcal


  • Oven
  • Cooking pot


  • 1 medium-sized zucchini around 4 cups of chopped zucchini
  • 2 small potatoes around 1 cup peeled potato cubes
  • 1 medium-sized yellow onion roughly sliced
  • 3-4 large garlic cloves
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried basil
  • ½ teaspoon red chili flakes
  • ½ teaspoon crushed black pepper adjust to taste
  • Salt to taste
  • 1.5 tablespoons olive oil
  • 5 cups vegetable stock or as required to get the desired consistency


  • Put the potato cubes, sliced onion, and garlic cloves in a large bowl. Add around 1 tablespoon olive oil, salt, pepper, dried basil, and rosemary. Toss.
  • Line a baking tray with a baking sheet. Evenly spread the potatoes, onion, and garlic on it. Bake in a preheated oven at 200°C (400°F) for around 30 minutes or until the potatoes are nicely cooked and get golden brown edges.
  • Put zucchini cubes in a bowl. Add around ½ a tablespoon of olive oil and salt. Toss. Bake in a preheated oven at 200°C (400°F) for around 25 minutes or until their edges turn brown.
  • Boil vegetable stock in a pot. Add roasted potatoes, onion, zucchini, garlic pulp, and red chili flakes. Mix everything and cook for 1-2 minutes.
  • Blend with a hand blender until smooth and creamy. Check and adjust the seasoning.
  • Pour into serving bowls. Add some olive oil, crushed pepper, and chili flakes on top. Enjoy!



  1. You may make this soup without potatoes too.
  2. I have baked potatoes and zucchini separately as my baking tray was not big enough to bake them all together. You can half bake potatoes, onion, and garlic then add zucchini to the same tray and bake further.
  3. Instead of baking, you can also make this soup by sauteeing potatoes, onion, garlic, and zucchini in a pan.
  4. Feel free to add other seasonings of your choice.
  5. More, recipe tips and tricks are given within the post above. Please follow them to make this recipe.


Calories: 134kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 953mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 643IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg