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.
As the weather has started becoming pleasant in my city, I am bringing out my favorite soup recipes and sharing them on my blog so that my readers can also enjoy them with their families.
Today, I am sharing the recipe for roasted zucchini and potato soup.
It's a comforting, creamy plant-based soup that needs only a handful of basic ingredients and tastes delicious.
What goes in roasted zucchini and potato soup?
To make this zucchini potato soup, you will need the ingredients shown below:
Ingredient notes
- Zucchini: It's also known as courgette in some countries. Use a fresh medium-sized zucchini. There is no need to peel it.
- Potatoes: Use any starchy variety of potatoes. They help in making this zucchini soup creamy without using the cream.
- Herbs: I have used dried rosemary and basil. You can use fresh herbs too. Feel free to use herbs of your choice.
How to make (step-by-step process)?
Step 1: Peel and chop the potatoes, slice the onion, and peel the garlic cloves. Put them in a large bowl. Add 1 tablespoon olive oil, salt, pepper, dried basil, and rosemary. Toss.
Step 2: Chop zucchini and put it in a bowl. Add salt and around ½ a tablespoon of olive. Toss.
Steps 3 and 4: Spread the vegetables on baking trays lined with a baking sheet.
Step 5: You can bake the potatoes and zucchini on separate trays, one by one, or, together on the same tray. If baking separately, bake the potatoes 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. Zucchini is needed to be baked at 200°C (400°F) for around 25 minutes or until its edges turn brown.
Step 6: If baking together, bake the potatoes for around 10 minutes, and then add the zucchini. Bake them together further for another 25 minutes or until the vegetables are roasted well.
Step 7: Boil vegetable stock in a pot.
Step 8: Add roasted potatoes, onion, and zucchini.
Steps 9 and 10: Take out the pulp of roasted garlic and add to the pot.
Step 10: Add red chili flakes.
Step 11: Mix everything. Cook for 1-2 minutes.
Step 12: Blend until smooth and creamy.
Your simple roasted zucchini and potato soup is ready to be enjoyed!
How to serve?
Serve this zucchini soup hot or warm.
You can serve it with some toasted bread, a crunchy salad, or roasted vegetables like these delicious baked potato wedges on the side.
How to store?
To store, transfer to an airtight container and refrigerate. It will be fine for 3-4 days.
Can you freeze Zucchini potato soup?
Yes, this zucchini soup freezes well. To freeze, transfer to freezer-safe batch-size containers. The frozen soup will be fine for 3 months.
To reheat, thaw the frozen soup. Add it to a cooking pot and add more vegetable stock to adjust the consistency. Check and adjust the seasoning. Let the soup boil for a few minutes and then enjoy.
Recipe tips and tricks
- This zucchini soup can be made without potatoes too. For creaminess, you may add some coconut milk. Non-vegans may use cream too.
- If you have a large baking tray, instead of baking potatoes and zucchini separately half-bake potatoes, onion, and garlic then add zucchini cubes to the same tray and bake further.
- If you don't have an oven, saute potatoes, onion, garlic, and zucchini in a pan and then use them in the recipe.
- You can replace potatoes with sweet potatoes to make this soup.
- Other vegetables like spinach or broccoli can also be added to this zucchini potato soup. If using broccoli, roast it too with other vegetables.
- Feel free to add other seasonings of your choice.
Frequently asked questions
Yes, they are different names for the same vegetable.
No, you don't need to do that. Just make sure to use a fresh zucchini with tender skin and wash it nicely.
Other easy vegan soup recipes
Looking for more vegan soup recipes to enjoy on a cold evening? Do check the following links:
- Cannellini bean soup with vegetables
- Veg manchow soup
- Tofu noodle soup
- Red cabbage soup
- Roasted red pepper and tomato soup
- Vegetable orzo soup
- Fasolada-Greek white bean soup
- Thai red curry noodle soup
If you try any of my recipes, please rate ⭐⭐⭐⭐⭐ it on the recipe card and also leave your feedback in the comments section below. You can also follow me on Facebook, Pinterest, Instagram, and subscribe to my youtube channel.
Recipe
Roasted Zucchini and potato soup
Equipment
- Oven
- Cooking pot
Ingredients
- 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
Instructions
- Put potato cubes, sliced onion, and garlic cloves in a large bowl. Add around 1 tablespoon olive oil, salt, pepper, dried basil, and rosemary. Toss.
- Put zucchini cubes in another bowl. Add around ½ a tablespoon of olive oil and salt.
- Spread the vegetables on baking trays lined with baking sheets. You can bake the vegetables in separate baking sheets one by one. Or, together on the same tray.
- If baking separately, bake potatoes 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. Zucchini is needed to be baked at 200°C (400°F) for around 25 minutes or until its edges turn brown.
- Else, if baking together, bake potatoes for around 10 minutes, and then add zucchini. Bake them together for another 25 minutes or until the vegetables are roasted well.
- 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!
Video
Notes
- You may make this soup without potatoes too.
- I baked potatoes and zucchini separately as my baking tray was not big enough to bake them all together. You can half-bake the potatoes, onion, and garlic then add zucchini to the same tray and bake further.
- Instead of baking, you can also make this soup by sauteeing potatoes, onion, garlic, and zucchini in a pan.
- You can also use sweet potatoes instead of potatoes in this recipe.
- Feel free to add other seasonings of your choice.
- More, recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
I need to make 7 quarts, do you know about how much the serving of 5 makes?
Hi Amanda. It's slightly more than 1.5 quarts.
I really enjoyed the soup. It was very tasty.
But, this recipe could have been much clearer and easier to follow. The suggestion about baking the potatoes and zucchini on either the same or separate pans should be in the recipe, not in a note. Also, I recommend changing the order of your recipe: making step number 2 becomes step number 3; and in step 3 combining the baking instructions for both of first two steps.
Hi Suzanne, thank you so much for sharing the feedback. These types of suggestions are really helpful as they make us understand what challenges the reader is facing in following the recipe instructions. What you shared really makes sense. I will make the changes and repost the recipe. Thank you once again. I am also happy to know that you enjoyed the soup.
This was extremely easy to make. I also had some cannellini beans to thicken it up.
Thanks Amy for sharing your feedback. Adding cannellini beans was a great idea, I will also try it 🙂