Adding roasted garlic to an ordinary zucchini soup brings it to a whole new level! For some added flavor and creaminess boil the soup with a few marrow bones...it may become fleishig, but it's oh-so worth it!
Zucchini and Roasted Garlic Soup
- Cook & Prep: 1 h
- Serving: 8
Roast the Garlic
Preheat oven to 400 degrees Fahrenheit. Slice off top of garlic and place in a small pan. Drizzle with olive oil, cover and roast for about 30-40 minutes.
Prepare the Soup
In a pot, sauté onion in olive oil for about seven minutes.
Meanwhile wash zucchini and squash (do not peel) and chop up. Add veggies to pot and pour in water.
Season and bring to a soft boil.
Lower to a simmer for 30-40 minutes or until veggies are soft.
Remove garlic from oven and let cool.
Add garlic to pot. (Hold upside down and squeeze all the garlic out.)
Blend soup with immersion blender until smooth.
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