Roasted Zucchini and Fresh Rosemary Soup

When zucchini first appeared at the farmers market again this year (after a long an cold winter filled with seemingly endless root vegetables, oranges and kale) literally squealed with glee.  For some reason I could care less about summer squash all of last year, but as soon as they went out of season I got some serious cravings that lasted all winter.

I know zucchinis and all other summer squashes can be pretty neutral in flavor, but i think it’s the texture that makes them so appealing to me.  You can eat them raw, cooked, roasted, fried, grilled, boiled, whole, blended, or turned into noodles..they are good just about every way!  So versatile and so abundant during the warm months, if you are at a loss as to what do to with them then try this simple soup recipe that employs roasting the zucchini with fresh rosemary and blending with some sautéed onion and garlic.  Though I always welcome broth in my soup recipes, it’s not totally necessary to this recipe since it already has so much flavor!


Roasted Zucchini and Fresh Rosemary Soup
about 2 1/2 lbs small-medium zucchini
1/4 c extra virgin olive oil
about 1 tbsp fresh minced rosemary
1 tsp salt
1 medium onion (about 3/4-1 lb)
1 fresh green garlic (or 3 cloves of dried garlic)
1/2 tsp dried dill
1/2 tsp dried oregano
1/4 c sherry wine – or any other white wine
1 1/2 c water (you can use broth for extra flavor an nutrients if you’d like, but you’ll not need as much salt)

Preheat oven to 400F

Start with roasting the zucchini.  I used smaller ones so it was easy to just split them down the middle and roast the halves, just take off the top and very end, then cut in half.  Bigger ones should be sliced into inch pieces.  Put the zucchini in a large bowl to toss with half (2 tbsp) of the olive oil, half the salt, as well as the minced rosemary, make sure you mince the rosemary well so there are no big chewy chunks.

Roast for 45 minutes turning over with tongs every 15 minutes.

Towards the end of the 45 minutes, dice the onion and green garlic, if you are using dried garlic mince the garlic cloves, but for green garlic you can chop pretty much everything up, just leave out the roots and any really dry tops.  Heat the remaining (2 tbsp) of olive oil in a medium pan over sauté the chopped garlic and onion with the remaining 1/2 tsp salt, as well as the dried dill and oregano.  Let cook for about 3-4 minutes or until the onions are translucent.  Add in the sherry while the heat is still on high, let it cook off about 30-60 seconds before pulling the pan off the stove and placing its contents in a blender or food processor.

When the zucchini is done add them in the blender, as well as the water (or broth.)  Blend well until smooth, about 1-2 minutes.  If you like a thinner soup then add more water or broth, the amount I use here creates a velvety smooth and thick soup, perfect topped with crumbled goat cheese and maybe some croutons. enjoy!

Yields about 5-6 servings


4 Responses to “Roasted Zucchini and Fresh Rosemary Soup”
  1. Mihl says:

    I love zucchini, be they raw or cooked. I must try your recipe!

  2. Carolyn says:

    Beautiful photos. I’ll be trying this recipe

  3. adrienne says:

    This is a great idea! Can’t wait to try it. Yum.

  4. Hi Jacqueline,
    I have traveled much the same journey as you…..processed foods when I was younger, then extremely low fat with lots of fresh produce, then the health problems started (coincided with menopause). I have been gluten free for 8 years, but I’m still working on fixing digestive problems. In the meantime, I spend my time preparing meals from my garden, while enjoying fresh eggs from our own chickens, and all types of meat (I eat a lot of healthy fats right now as a means to repairing leaky gut…seems to be working). I love your vast variety of recipes using fresh ingredients. My zucchini is just flowering, so I’ll give your recipe a try in about a week.

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