Ingredients
Scale
- Zucchini: 2 lbs (about 4 medium-sized zucchini), trimmed and cut into 1-inch chunks. Choose firm zucchini with smooth, unblemished skin.
- Potatoes: 2 lbs Yukon Gold or Russet potatoes (about 4 medium), peeled and cut into 1-inch chunks. Yukon Golds contribute to a creamier texture, while Russets break down well.
- Yellow Onion: 1 large, peeled and roughly chopped into large chunks.
- Garlic: 4-6 large cloves, peeled (left whole or smashed slightly). Roasting mellows the garlic significantly, so don’t be shy!
- Olive Oil: 1/4 cup extra virgin olive oil, plus more for drizzling if desired.
- Dried Thyme: 1 teaspoon (or 1 tablespoon fresh thyme leaves). Rosemary also works beautifully.
- Salt: 1 ½ teaspoons kosher salt (or to taste), divided. Adjust based on the saltiness of your broth.
- Black Pepper: ½ teaspoon freshly ground black pepper (or to taste).
- Vegetable Broth (or Chicken Broth): 6-8 cups, low sodium preferred. The amount may vary depending on your desired soup consistency.
- Optional Creaminess Boosters:
- 1/4 to 1/2 cup heavy cream, half-and-half, or full-fat coconut milk (for vegan option). Adds richness but isn’t strictly necessary due to the potato starch.
- 2 tablespoons unsalted butter (or vegan butter). Adds a final touch of velvety flavour.
- Optional Garnish: Fresh parsley or chives (chopped), croutons, a swirl of cream or olive oil, toasted pumpkin seeds, crispy bacon bits, shredded Parmesan cheese.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper for easier cleanup. This prevents sticking and ensures even roasting. Using two sheets prevents overcrowding, which can lead to steaming instead of roasting.
- Prepare Vegetables for Roasting: In a large bowl, combine the chopped zucchini, potatoes, onion chunks, and whole garlic cloves. Drizzle generously with the 1/4 cup of olive oil. Sprinkle with 1 teaspoon of the kosher salt, the black pepper, and the dried thyme (or fresh thyme leaves). Toss everything together thoroughly until the vegetables are evenly coated with oil and seasonings. Don’t skimp on the oil; it helps with browning and flavour development.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer across the two prepared baking sheets. Ensure they are not overcrowded. If necessary, use a third baking sheet. Overcrowding traps steam, preventing the vegetables from achieving that delicious caramelization. Roast for 35-45 minutes, or until the potatoes are fork-tender and the vegetables are lightly browned and caramelized around the edges. You might want to toss the vegetables halfway through the roasting time to ensure even cooking and browning. The aroma filling your kitchen at this point will be incredible!
- Transfer Roasted Vegetables: Once roasted, carefully remove the baking sheets from the oven. Let the vegetables cool slightly for a few minutes. Transfer the roasted vegetables (including the softened garlic cloves) to a large stockpot or Dutch oven. Scrape up any browned bits from the parchment paper if possible – that’s pure flavour!
- Add Broth and Simmer: Pour 6 cups of the vegetable or chicken broth into the pot with the roasted vegetables. Stir everything together. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently for 15-20 minutes. This allows the flavours to meld together beautifully and ensures the potatoes are completely soft.
- Blend the Soup: This is where the magic happens! Carefully blend the soup until smooth and creamy. You have two main options:
- Immersion Blender: This is the easiest and safest method. Insert an immersion blender directly into the pot and blend until the soup reaches your desired consistency. Start on a low speed and gradually increase to avoid splashing hot liquid. Move the blender around the pot to ensure everything gets blended evenly.
- Countertop Blender: If using a standard blender, you’ll need to work in batches. Caution: Hot liquids expand when blended. Fill the blender jar only about one-third to one-half full. Remove the centre cap (feeder cap) from the blender lid and cover the opening loosely with a folded kitchen towel. This allows steam to escape safely. Start blending on the lowest speed and gradually increase. Blend until completely smooth. Transfer the blended soup to a clean pot or large bowl and repeat with the remaining soup mixture.
- Adjust Consistency and Seasoning: Once all the soup is blended and back in the pot (if using a countertop blender), assess the consistency. If it’s too thick for your liking, stir in more broth, 1/4 cup at a time, until it reaches your desired thickness. If you’re adding heavy cream, coconut milk, or butter for extra richness, stir it in now.
- Final Seasoning: Taste the soup carefully. Stir in the remaining ½ teaspoon of salt, or more, to taste. Add more black pepper if desired. Remember that flavours develop as the soup sits, but it’s crucial to season adequately at this stage.
- Serve: Ladle the hot Roasted Zucchini Potato Soup into bowls. Garnish with your favourite toppings (see “How to Serve” section below) and enjoy immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-350