When served in a bowl, Roasted Garlic and Zucchini Soup is a deliciously mellow yet super flavorful creamed soup. Or it can be served as a unique pasta sauce as a delectable main course or side.
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**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Roasted Zucchini Soup with Garlic and Basil is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 2 heads garlic
- olive oil
- zucchini (about 4 pounds)
- sweet onion
- salt and pepper
- low-sodium chicken broth (or vegetable broth)
- fresh basil leaves
Kitchen tools and equipment needed:
- baking sheets
- parchment paper (optional)
- aluminum foil
- high speed blender or immersion blender
- slotted spatula
- chef’s knife or santoku
- cutting board
- measuring cups and spoons
Is this a healthy soup?
Yes! It sure is!
What are the health benefits of eating roasted garlic?
Five ways garlic can help boost your health:
- It boosts the body’s immunity.
- Garlic works as an antiimflamatory.
- It improves cardiovascular health.
- Garlic give you better hair and skin.
- Garlic can kill bacteria that leads to food poisioning.
For much more information regarding the health benefits of garlic check out this article from The Cleveland Clinic.
How to properly roast garlic:
It’s so super easy!!
Use a chef’s knife to chop the top 1/3 off of two heads of garlic. This is not the root end. Leave that intact.
Use aluminum foil to loosely wrap each garlic clove in a foil packet, and drizzle the cut side of the garlic with approximately 1 tablespoon of olive oil and a little salt and pepper before closing the foil packet.
Preheat the oven to 425-degrees Fahrenheit, and roast the foil packets on a rimmed baking sheet for 30-35 minutes, or until you can smell the nutty roasted fragrance of garlic easily in the kitchen.
Remove the garlic from the oven and allow it to cool completely before handling.
Roasted garlic can be used for SO many recipes, spreads, and dips.
You’re only limited by your imagination when it comes to creating, so start roasting some garlic today. You’ll be glad you did!!
Does the zucchini and onions have to be roasted?
No, but it will give this healthy and creamy soup (or pasta sauce) a wonderfully caramelized depth of flavor that you wouldn’t get without roasting the vegetables.
Since there are so few ingredients in the soup, why not pack as much flavor as you can by doing minimal work for maximum flavor?
Is this roasted garlic and zucchini soup vegetarian?
It can be if you swap out vegetable broth for the chicken broth.
It’s an easy swap that will garner delicious vegetarian results!
Can dried basil be used in place of fresh basil leaves in this recipe?
I don’t particularly recommend making that swap.
There is something so fresh and pungent about fresh basil leaves that adds amazing brightness to the finished dish.
If, before serving you feel the soup needs additional flavor, feel free to add a dash or two of dried oregano before serving.
Just remember that dried herbs are a lot stronger in flavor than their fresh counterparts, so use the dried oregano sparingly if you use it at all.
How to blend this soup using an immersion blender in place of a high speed blender:
Add the prepared and roasted ingredients into a large stock pot, starting with the stock.
Once all the ingredients are added, use the immersion blender to slowly and carefully blend the soup to your desired consistency.
The step-by-step photo instructions for making roasted zucchini and garlic soup with basil:
- Preheat oven to 425-degrees Fahrenheit.
- Drizzle each cut garlic head with 1 tablespoon olive oil, and season lightly with salt and pepper.
- Wrap the garlic heads in squares of aluminum foil.
- Cover two baking sheets with aluminum foil (optional but for easier cleanup), lay the cut zucchini in an even layer onto one of the prepared baking sheets, and drizzle with 2 tablespoons olive oil. Season lightly with salt and pepper.
- Place the sliced onions on the second prepared baking sheet and drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper.
- Add the wrapped garlic to one of the baking sheets and roast the garlic and vegetables in the preheated oven for 35-40 minutes, or until the onions are golden brown.
- Remove the roasted vegetables from the oven, unwrap the garlic, and cool the vegetables thoroughly.
- Add 2 cups of chicken stock (or vegetable stock) to a high-speed blender.
- Add half of the roasted zucchini, onions, and the two heads of roasted garlic (with the cloves squeezed from the papery shells. Discard the papery shells.
- Blend the soup on high until creamy.
- Add 1 cup additional chicken stock to the blender, along with the remaining roasted zucchini, onion, and basil leaves.
- Blend again until creamy.
- Add additional salt and pepper if needed.
- Chill in the refrigerator until ready to serve.
- To reheat, pour into a stockpot and heat over medium heat until hot.
- Garnish with grated Parmesan cheese and a drizzle of olive oil (not shown), if desired.
Additional recipes using roasted garlic:
*Roasted Garlic Dip (aka Vampire Dip)
If you’re a garlic addict, like me, then you simply MUST make this Roasted Garlic Dip! With only a few ingredients, this amazing dip comes together in a flash and is ready to serve in minutes.
*Roasted Garlic Rosemary Cheese Bread (not shown)
Roasted Garlic Cheese Bread with Rosemary and Smoked Mozzarella works equally well as a delicious appetizer, side dish for a bbq or family meal, or even a meatless entree. It’s utterly delicious no matter how to plan to serve it!
*Roasted Garlic and Zucchini Soup with Basil (shown below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s healthy and delicious comfort food of Roasted Garlic and Zucchini Creamed Soup.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
ROASTED GARLIC AND ZUCCHINI CREAMED SOUP WITH BASIL
Ingredients
- 2 large heads garlic with approximately 1/3 of the top sliced off each head.
- 5 tablespoons olive oil divided
- 2-3 large zucchini cut into wedges (about 4 pounds)
- 1 large sweet onion peeled, and cut into wedges
- salt and pepper to taste
- 3 cups chicken stock no-sodium, or vegetable broth (for vegetarian version)
- 6-7 large fresh basil leaves
Instructions
- Preheat oven to 425-degrees Fahrenheit.
- Drizzle each cut garlic head with 1 tablespoon olive oil, and season lightly with salt and pepper.
- Wrap the garlic heads in squares of aluminum foil.
- Cover two baking sheets with aluminum foil (optional, but for easier cleanup), and lay the cut zucchini in an even layer onto one of the prepared baking sheet, and drizzle with 2 tablespoonw olive oil. Season lightly with with salt and pepper.
- Place the sliced onions on the second prepared baking sheet and drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper.
- Add the wrapped garlic to one of the baking sheets and roast the garlic and vegetables in the preheated oven for 35-40 minutes, or until the onions are golden brown.
- Remove the roasted vegetables from the oven, unwrap the garlic, and cool the vegetables completely.
- Add 2 cups of chicken stock (or vegetable stock) to a high speed blender.
- Add half of the roasted zucchini, onions, and the two heads of roasted garlic (with the cloves squeezed from the papery shells. Discard the papery shells.
- Blend the soup on high until creamy.
- Add 1 cup additional chicken stock to the blender, along with the remaining roasted zucchini, onion, and basil leaves.
- Blend again until creamy.
- Add additional salt and pepper if necessary to taste.
- Chill in the refrigerator until ready to serve.
- To reheat, pour into a stockpot and heat over medium heat until hot.
- Garnish with grated Parmesan cheese and a drizzle of olive oil (not shown), if desired.
Nutrition
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Natalie
Wednesday 15th of September 2021
I have two zucchinis in my fridge. I'm going to make this for dinner. Thanks!
Renée
Wednesday 15th of September 2021
Awesome! You're going to love it, Natalie. Don't forget the garlic!! Renee
Ashley
Wednesday 15th of September 2021
This is a perfect way to use fresh zucchini from my garden. So tasty!
Renée
Wednesday 15th of September 2021
I'm so glad you enjoyed this recipe, Ashley. I also used my garden fresh zucchini. Have a great day! Renee