Looking for a comforting, nutritious soup that’s packed with flavor? This Roasted Carrot and Zucchini Soup is my go-to recipe when I want something both healthy and satisfying. By roasting the vegetables first, we bring out their natural sweetness and add a wonderful depth of flavor that you just can’t get from boiling alone. Plus, it’s incredibly easy to make, even if you’re new to cooking!
Ingredients
- 6 medium carrots, roughly chopped
- 2 medium zucchini, cut into chunks
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the chopped carrots, zucchini, onion, and garlic with olive oil on the prepared baking sheet. Season with salt and pepper.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they’re tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the broth, thyme, and cumin.
- Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Using an immersion blender (or transferring to a regular blender in batches), blend until smooth.
- Stir in the cream if using, and adjust seasoning to taste.
- Serve hot, garnished with a drizzle of cream and fresh thyme if desired.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6 bowls
Recipe Notes
For the best results, keep these helpful tips in mind:
- Don’t overcrowd the roasting pan – vegetables should be in a single layer for proper caramelization
- For a dairy-free version, substitute the cream with coconut milk or simply omit it
- The soup can be stored in an airtight container in the refrigerator for up to 4 days
- To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months
- If the soup is too thick after blending, thin it out with additional broth until you reach your desired consistency
- For extra nutrition, try adding a handful of spinach before blending
This Roasted Carrot and Zucchini Soup is perfect for meal prep and actually tastes even better the next day as the flavors continue to develop. If you’re looking to add some crunch, try topping it with homemade croutons or pumpkin seeds just before serving.
Roasted Carrot and Zucchini Soup
Ingredients
- 6 medium carrots roughly chopped
- 2 medium zucchini cut into chunks
- 1 medium onion quartered
- 4 garlic cloves peeled
- 2 tablespoons olive oil
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/2 cup heavy cream optional
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Toss the chopped carrots, zucchini, onion, and garlic with olive oil on the prepared baking sheet. Season with salt and pepper.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they're tender and lightly caramelized.
- Transfer the roasted vegetables to a large pot and add the broth, thyme, and cumin.
- Bring to a simmer and cook for 10 minutes to let the flavors meld.
- Using an immersion blender (or transferring to a regular blender in batches), blend until smooth.
- Stir in the cream if using, and adjust seasoning to taste.
- Serve hot, garnished with a drizzle of cream and fresh thyme if desired.
