Roasted Zucchini Soup with Garlic Croutons
This roasted zucchini soup is the ultimate cozy vegan comfort food. Packed with caramelized zucchini, garlic, and herbs, it’s blended to silky perfection with white beans, coconut milk, and lemon for a burst of freshness. Served with crunchy garlic croutons and a drizzle of chili oil, it’s a nourishing bowl of plant-based goodness perfect for any season.
Equipment
- Baking sheet
- parchment paper
- Blender or immersion blender
- Mixing bowl
- Large Pot
- Wooden spoon
Ingredients
For the roasted vegetables
- 1 green zucchini medium, cut into chunks
- 1 yellow zucchini medium, cut into chunks
- 2 white onions
- 2 shallots
- 2 whole garlic heads halved crosswise
- 3 tbsp avocado oil or olive oil
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- 1 tsp chili flakes
- 1 tsp dried oregano
For blending
- roasted vegetables from above
- 1 can cannellini beans drained and rinsed
- 1 cup fresh parsley leaves
- 1 1/2 cups vegetable broth adjust for thickness
- juice of 1/2 lemon
- 1/2 cup coconut milk or soy/oat cream
- salt & pepper to taste
For the croutons
- 2-3 cups bread cubes from 1/2 baguette or 4 slices of bread
- 2 tbsp avocado oil or spray generously
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp chili flakes
- pinch of salt
For serving
- Extra coconut milk or vegan cream, for swirling
- chili oil homemade or store-bought
- homemade croutons
Instructions
- Roast the vegetablesPreheat oven to 200°C / 390°F.Add zucchini, onions, shallots, and halved garlic heads to a baking dish.Drizzle with avocado oil, then sprinkle salt, pepper, chili flakes, and oregano.Roast for 35-40 minutes, until soft and lightly golden.
- Make the croutonsWhile the veggies roast, toss bread cubes with avocado oil, garlic powder, oregano, chili flakes, and salt.Spread on parchment paper and bake for 10–12 minutes, until golden and crisp.
- Blend the soupSqueeze roasted garlic cloves out of their skins.Add all roasted veggies, cannellini beans, parsley, and vegetable broth to a blender.Blend until completely smooth and creamy.
- Heat and finishPour the mixture into a pot.Stir in coconut milk, adjust with more broth if needed.Simmer on medium-low heat for 5–7 minutes.Add lemon juice, taste, and adjust salt and pepper.
- ServeLadle the soup into bowls, drizzle with coconut milk, swirl in chili oil, and top with plenty of crunchy croutons.
Nutrition
Calories: 435kcalCarbohydrates: 45gProtein: 13gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 2mgSodium: 844mgPotassium: 618mgFiber: 10gSugar: 8gVitamin A: 1888IUVitamin C: 43mgCalcium: 180mgIron: 6mg