Roasted Zucchini Soup

If I’ve ever wanted to turn simple zucchinis into something elegant and deeply comforting, this creamy roasted zucchini soup is exactly that. I love how roasting transforms the vegetables into caramelized, golden perfection, giving the soup a rich and velvety flavor that tastes like it simmered all day. It’s naturally creamy thanks to white beans and coconut milk—no dairy, no heaviness—just wholesome, plant-based goodness. With bright notes of lemon and parsley, it feels indulgent yet light, making it perfect for any season.

Why You’ll Love This Recipe

• Entirely plant-based and gluten-free adaptable
• Creamy without dairy
• High in protein and fiber
• Perfect for meal prep or cozy dinners
• Simple ingredients, big flavor

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the roasted vegetables:

• 1 green zucchini, medium, cut into chunks
• 1 yellow zucchini, medium, cut into chunks
• 2 white onions
• 2 shallots
• 2 whole garlic heads, halved crosswise
• 3 tbsp avocado oil or olive oil
• 1 tsp salt or to taste
• 1/2 tsp black pepper
• 1 tsp chili flakes
• 1 tsp dried oregano

For blending:

• Roasted vegetables from above
• 1 can cannellini beans, drained and rinsed
• 1 cup fresh parsley leaves
• 1 1/2 cups vegetable broth (adjust for thickness)
• Juice of 1/2 lemon
• 1/2 cup coconut milk or soy/oat cream
• Salt & pepper to taste

For the croutons:

• 2–3 cups bread cubes (from 1/2 baguette or 4 slices of bread)
• 2 tbsp avocado oil or spray generously
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp chili flakes
• Pinch of salt

For serving:

• Extra coconut milk or vegan cream, for swirling
• Chili oil, homemade or store-bought
• Homemade croutons

Directions

1. Roast the vegetables
   I preheat the oven to 200°C (390°F). I place zucchini, onions, shallots, and halved garlic heads on a baking sheet. Then, I drizzle everything with avocado oil and sprinkle with salt, pepper, chili flakes, and oregano. I roast for 35–40 minutes, until the vegetables are soft and lightly golden.
2. Make the croutons
   While the vegetables roast, I toss bread cubes with avocado oil, garlic powder, oregano, chili flakes, and salt. I spread them on parchment paper and bake for 10–12 minutes until golden and crisp.
3. Blend the soup
   Once the garlic is roasted, I squeeze the cloves out of their skins. I blend all the roasted vegetables with cannellini beans, parsley, and vegetable broth until completely smooth and creamy.
4. Heat and finish
   I pour the blended soup into a pot, stir in coconut milk, and adjust with more broth if needed. I let it simmer on medium-low for 5–7 minutes, then stir in lemon juice and season to taste.
5. Serve
   I ladle the soup into bowls, swirl in coconut milk, drizzle with chili oil, and top generously with crunchy croutons.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Variations

• I sometimes use butter beans or navy beans instead of cannellini for a similar creamy texture.
• For an oil-free version, I roast the vegetables with vegetable broth or a light spritz of water instead of oil.
• To make it heartier, I stir in cooked quinoa or lentils before serving.
• For a richer flavor, I add a spoonful of miso paste or nutritional yeast to the blender.
• If I want a spicier version, I increase the chili flakes or add a dash of smoked paprika.

Storage/Reheating

I refrigerate leftovers in an airtight container for up to 4 days. For longer storage, I freeze the soup for up to 3 months. When I reheat it, I warm it gently on the stove, adding a splash of broth or water if it thickens too much.

FAQs

Can I use another type of bean instead of cannellini?

Yes, I sometimes use butter beans or navy beans, and they work beautifully to maintain that smooth, creamy texture.

What can I use instead of coconut milk?

I like to use soy cream, oat cream, or even cashew cream when I want to vary the flavor or make the soup lighter.

How can I make this soup oil-free?

I skip the oil and roast the vegetables with a bit of broth instead. They still caramelize nicely and bring plenty of flavor.

Can I adjust the texture?

Absolutely. I add more broth for a thinner consistency or blend less for a chunkier texture, depending on my mood.

What toppings pair well with this soup?

I love topping mine with fresh herbs, chili oil, toasted seeds, or a swirl of vegan yogurt for a creamy contrast.

Conclusion

This creamy roasted zucchini soup is a beautiful balance of simplicity and elegance. I love how roasting deepens the flavor of every vegetable, creating a velvety, comforting bowl that feels indulgent but stays wholesome. Whether I’m cooking for a cozy night in or hosting friends, this soup always impresses with its vibrant flavor and nourishing ingredients. It’s proof that plant-based comfort food can be both satisfying and soul-warming.

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