Roasted zucchini soup

This Creamy Zucchini Soup is a delicious way to use up your summer supply of zucchini.

This roasted zucchini and tomato soup is a healthy recipe to use up tomatoes and zucchini from your garden. A delicious soup that's low carb and can be vegetarian if you use vegetable stock!

This creamy roasted vegetable soup has fiery, rich flavors and a smooth, pureed texture. Filled with carrots, tomatoes, zucchini, and more, this soup is the perfect comforting yet nutritious lunch or dinner for cold, rainy days. And the best part is that it's easy to prepare! It's suitable for vegan, paleo, and dairy-free diets.

This silky roasted courgette soup is packed with flavour, from slow-cooked courgette blitzed with peas and basil.

a nourishing & warm soup packed with veggies to keep you warm as the months get colder. ingredients//3 zucchini squash1 shallot1 head garlic1tsp salt1tsp pepperextra virgin olive oilhandful of basil2 sprigs of thyme1 cup chicken broth1/4c+ coconut milksourdough breadpine nutsmethod//preheat oven to 400. drizzle your baking pan with olive oil. add zucchini, shallot, garlic, salt, pepper, basil and thyme to the pan and roast for 40 minutes. meanwhile, cut your bread into cubes and fry in a…

Roasted Garlic and Zucchini Soup is a deliciously mellow yet super flavorful creamed soup, but It's also amazing as a sauce for pasta. Try it!!

This summer-meets-fall zucchini soup recipe was a sort of annoyingly delicious accident.

Use your garden zucchini to make this creamy zucchini soup. It is easy to make and full of flavor and it freezes well too!

This healthy and hearty zucchini soup recipe is the BEST way to use up fresh garden zucchini! It's healthy, freezer friendly, and so delicious. Be sure to try my Zucchini Casserole and Zucchini Parmesan recipes

Sanaz on Instagram: "No-pot 🧅🌿🧄 ROASTED ZUCCHINI SOUP follow & share @tomatoeswithlemon for plant-based recipes and lifestyle! Ingredients: 3 zucchini 1 small onion 1 garlic bulb ½ cup raw cashews fresh parsley extra virgin olive oil salt and pepper to taste 1 cup vegetable broth fresh lemon juice 1- Place all the veggies in a baking dish. Spray with extra virgin olive oil and cover with foil. Bake at 400F for about an hour. 2- Blend right out of the oven with the vegetable broth and…