Creamy Roasted Garlic Zucchini Soup (Printable Version)

A velvety blend of sweet roasted garlic and tender zucchini creates this comforting, wholesome bowl perfect for any season.

# What You'll Need:

→ Vegetables

01 - 3 medium zucchinis, sliced into rounds
02 - 1 large yellow onion, diced
03 - 1 whole head garlic, top trimmed
04 - 1 medium Yukon Gold potato, peeled and diced
05 - 1 medium carrot, peeled and sliced

→ Liquids

06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 2 tablespoons olive oil

→ Seasonings

09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon freshly ground black pepper
12 - 1/2 teaspoon sea salt, plus extra to taste

→ Garnish

13 - 2 tablespoons chopped fresh chives or parsley
14 - Croutons or toasted pumpkin seeds

# How To Make:

01 - Preheat oven to 400°F for roasting garlic.
02 - Slice top off garlic head to expose cloves. Drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 30-35 minutes until cloves are soft and golden.
03 - Heat remaining olive oil in large pot over medium heat. Add onion, carrot, and potato with pinch of salt. Sauté for 6-8 minutes until softened and fragrant.
04 - Stir in sliced zucchini, thyme, basil, and black pepper. Continue sautéing for 5 minutes to develop flavor.
05 - Pour in vegetable broth and bring to boil. Reduce heat to low, cover, and simmer for 15 minutes until all vegetables are completely tender.
06 - Remove roasted garlic from oven. When cool enough to handle, squeeze softened cloves from skins into soup pot, discarding skins.
07 - Add milk to pot. Using immersion blender, purée soup until completely smooth and creamy. Alternatively, blend in batches using countertop blender.
08 - Taste soup and adjust seasoning with additional salt and pepper as desired. Ladle into bowls and garnish with fresh herbs, croutons, or pumpkin seeds.

# Expert Advice:

01 -
  • The roasted garlic transforms into something sweet and mellow, not sharp or overwhelming
  • Its one of those rare soups that tastes even better the next day for lunch
  • The zucchini adds natural creaminess without needing heavy cream
  • Ready in about an hour but tastes like it simmered all day
02 -
  • Let the roasted garlic cool slightly before squeezing, those cloves hold heat surprisingly well
  • If you prefer a thinner soup, add more broth after blending rather than before
  • Over-blending can make potato-based soups gummy, stop as soon as it looks smooth
03 -
  • Roast two heads of garlic while the oven is hot, use the extra for toast or pasta
  • Make this in advance, the flavors deepen and meld beautifully overnight

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