Roasted Cauliflower and Zucchini Soup

Esther Mendelevich Esther Mendelevich
Leave a review

As the temperature plummets, there’s no better way to warm the body than a delicious bowl of soup. This roasted cauliflower and zucchini soup is a real winner. Roasting the vegetables prior to putting them in the soup released a depth of flavor that cannot be achieved with boiling alone. It may seem like a useless extra step, but trust me on this. I guarantee you’re gonna thank me.

3h 20m 6
Easy Low Carb Meat

Contains: Soy, Gluten

Directions

Roast the Veggies

  1. Preheat oven to 425 degrees Fahrenheit.

  2. Cut cauliflower, onion and zucchini into large chunks and divide between two baking sheets.

  3. Drizzle with oil and season with salt, pepper, and thyme.

  4. Roast veggies on 425 until well caramelized (about 35–40 minutes).

Prepare the Soup

  1. Transfer all veggies and accumulated juices into large soup pot. Add garlic, stock, and water and bring to a boil.

  2. Reduce heat to simmer and cook for one to one and a half hours.

  3. Blend soup with immersion blender, simmer 30 minutes more.

  4. Add soy sauce and red wine vinegar and adjust seasonings to taste. Cook 15 more minutes, then serve.

Suggested Recipes

Explore

cauliflower Esther Mendelevich flavorful healthy roasted cauliflower soup soups squash the_culinary_trio theculinarytrio zucchini
Did you make this recipe yet?

What Cooks Are Saying

5.0 out of 5

1 global rating

5 star
100%
4 star
0%
3 star
0%
2 star
0%
1 star
0%

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Bracha •

Frozen cauliflower How many lbs of Frozen cauliflower would I use?