Spanish Roasted Zucchini Soup with Garlic and Olive Oil Recipe
A delicate, pale green soup made from roasted zucchini and garlic, drizzled with good olive oil – a simple Spanish way to use up a glut of vegetables. It’s similar to the cream of zucchini soups known in many countries, but thanks to the olive oil and garlic it has a distinctly Mediterranean character. Perfect for a light weekday lunch or dinner when you want something warm but not heavy.
Roasting the zucchini, potatoes and garlic before blending gives this simple soup a deeper, sweeter flavor and a hint of caramelization, while good olive oil adds a distinctly Spanish, Mediterranean character.
Chef's tips
Use the best olive oil you have for drizzling at the end – its flavor will be clearly noticeable. If your zucchini are older with thicker skins, peel off the toughest parts to keep the soup silky. Adjust the thickness by adding more or less stock; the soup should be creamy but still pourable.
How to serve
Serve in warm bowls, drizzled with fruity extra virgin olive oil and topped with a spoonful of plain yogurt or a dollop of crème fraîche. Add crusty bread, garlic toasts or herb croutons on the side. For a full meal, pair with a simple green salad dressed with lemon and olive oil.
Ingredients
- zucchini young, with skin on - 800 g
- potatoes peeled, to thicken the soup - 200 g
- onion sliced into feathers - 1 piece
- garlic 2 for roasting, 2 for sautéing - 4 cloves
- vegetable stock or chicken stock, hot - 900 ml
- olive oil 2 for roasting, 2 for the soup and serving - 4 tablespoons
- salt to taste
- white pepper or black, to taste
- thyme dried leaves or fresh - 0.5 teaspoons
- plain yogurt for serving, optional - 4 tablespoons
Preparation
- Preheat the oven to 210°C. Line a baking tray with baking paper.
- Wash the zucchini, trim the ends and cut into thick half-slices. Peel the potatoes and cut into cubes. Leave two garlic cloves in their skins.
- Spread the zucchini, potatoes and the two unpeeled garlic cloves on the tray. Drizzle with 2 tablespoons of olive oil, sprinkle with a pinch of salt and thyme, toss with your hands and spread out in a single layer.
- Roast for 20–25 minutes, until the vegetables are lightly browned and the potatoes are tender when pierced with a fork.
- Meanwhile, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the sliced onion and cook for 4–5 minutes, until softened and slightly translucent.
- Add the remaining two garlic cloves, finely chopped, and cook for another 1–2 minutes, until they become very fragrant.
- Remove the tray from the oven. Squeeze the roasted garlic out of its skins into the pot with the onion. Add the roasted zucchini and potatoes, then pour in the hot stock.
- Bring the soup to a gentle boil and cook for 5 minutes over low heat so the flavors meld.
- Remove the pot from the heat and blend the soup with a hand blender until smooth and creamy. Season with salt and pepper to taste.
- Serve the soup hot, drizzling each portion with a little olive oil and, if you like, a spoonful of plain yogurt on top.
Storage
No storage information available for this dish.
This soup is a great way to use up a big batch of zucchini in season without much effort. The oven does most of the work, and the recipe is forgiving – you can easily adjust the garlic, herbs and thickness to your taste.
