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Recipe by Avigail Karash

Zucchini and Roasted Garlic Soup

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Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

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!

Ingredients

Main ingredients

  • 1 head garlic

  • 1 tablespoon Gefen Olive Oil

  • 1 onion, sliced

  • 6 zucchini, chopped

  • 2 yellow squash, chopped

  • 6–7 cups water

  • 2 teaspoons dried oregano

  • 1 and 1/2 – 2 teaspoons dried dill or 4-5 cubes Dorot Gardens Frozen Dill

  • salt, to taste

  • pepper, to taste

Directions

Roast the Garlic

1.

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

1.

In a pot, sauté onion in olive oil for about seven minutes.

2.

Meanwhile wash zucchini and squash (do not peel) and chop up. Add veggies to pot and pour in water.

3.

Season and bring to a soft boil.

4.

Lower to a simmer for 30-40 minutes or until veggies are soft.

5.

Remove garlic from oven and let cool.

6.

Add garlic to pot. (Hold upside down and squeeze all the garlic out.)

7.

Blend soup with immersion blender until smooth.

Zucchini and Roasted Garlic Soup

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KosherFoodGeek
KosherFoodGeek
4 years ago

Size of zucchini? Can you specify the size of zucchini (or approximate weight)?

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Raquel
Raquel
Reply to  KosherFoodGeek
4 years ago

I would use a middle/standard sized zucchini.

Shavy Hershkowitz
Shavy Hershkowitz
2 years ago

Delicious!

Leah Rivka Griffin
Leah Rivka Griffin
5 years ago

Flavorful! So yummy and easy!

Chaia Frishman
Chaia Frishman
Reply to  Leah Rivka Griffin
5 years ago

Yum! Nice picture too!

Batsheva
Batsheva
5 years ago

This soup was sooooo yummy!!! Definitely worth being fleishigs;)