Post actualizado el día October 24, 2026 by DeiviSanzPlay
There are dishes that seem simple until you try them, and this roasted zucchini cream soup is one of them. The trick isn’t in adding lots of ingredients, but in treating well the few that are involved. Roasting the zucchini before blending it concentrates its natural sweetness and avoids that watery texture that ruins so many vegetable creams.
Ingredients for four servings
- 3 medium zucchini (about 800 g)
- 1 sweet onion
- 2 garlic cloves with skin on
- 1 small potato (optional, to add body)
- 600 ml vegetable broth
- 3 tablespoons extra virgin olive oil
- A handful of fresh basil leaves
- Salt and freshly ground black pepper
- A splash of heavy cream or evaporated milk (when serving)
Step by step
1. Prepare the oven. Heat to 200 °C with top and bottom heat. Wash the zucchini, cut them into thick slices about two centimeters thick and spread them on a baking tray. Add the onion in quarters, the garlic with skin on and the peeled and chopped potato. Drizzle with the oil, add salt and mix with your hands so everything is coated.
2. Roast without rushing. Bake for 30 to 35 minutes, until the edges of the vegetables start to brown. That toasted point is what gives depth to the flavor, so don’t remove them before. If you see they’re drying out too much, add two tablespoons of water to the tray.
3. Peel and blend. When they’re warm, remove the skin from the garlic and transfer all the vegetables to the blender jug. Add the hot broth and blend until you get a fine texture. If it’s too thick, adjust with more broth.
4. Adjust and serve. Taste and correct the salt and pepper. Add the basil just before blending again for a couple of seconds, so it doesn’t lose its aroma from the heat. Serve the cream soup warm with a drizzle of cream and a few basil leaves.
Variations and storage
If you like a smoky touch, replace half the broth with vegetable cooking water and add a pinch of paprika. For a heartier version, add 30 g of cream cheese when blending. The cream soup keeps for up to four days in the fridge in an airtight container and freezes well in individual portions; when thawing, stir gently and add a little liquid.
This dish works equally well as a light starter or as a complete dinner accompanied by toasted bread. It’s an honest recipe, one of those that get repeated every week without getting boring.
