Name: Creamy Roasted Tomato and Zucchini Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 3 pounds Ripe tomatoes; 3 large zucchini (peeled); 4 cloves garlic; 1 yellow onion; 1/2 cup heavy cream; 2 Tbsp fresh basil (packed); 1/4 cup goat cheese (for garnish); 32 oz Low fat, reduced sodium beef broth; 1 tbsp Worcestershire sauce; 1/2 tbsp anchovy paste; 2 tbsp fresh oregano; 1 tbsp fresh lemon balm; 1 tsp sea salt; salt; pepper; 2 tbsp olive oil; 2 tbsp butter

Jump to Recipe Print Recipe

This soup is filling and rich. The goat cheese crumbles offer a soft, lovely tang to contrast with the delicate flavor from the roasted vegetables.

I’m really happy with the way this turned out and I hope you love it too.

Creamy Roasted Tomato and Zucchini Soup

The goat cheese crumbles offer a soft, lovely tang to contrast with the delicate flavor from the roasted vegetables.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Course: Soup

Cuisine: Italian

Keyword: basil, creamy, fresh zucchini, oregano, roasted veggies

Servings:

Calories: 267kcal

Equipment

Williams Sonoma Goldtouch half sheet baking tray
Cutting board
Immersion Blender
Stock Pot
parchment paper

Ingredients

3 pounds Ripe tomatoes
3 large zucchini peeled
4 cloves garlic
1 yellow onion
1/2 cup heavy cream
2 Tbsp fresh basil packed
1/4 cup goat cheese for garnish
32 oz Low fat, reduced sodium beef broth
1 tbsp Worcestershire sauce
1/2 tbsp anchovy paste
2 tbsp fresh oregano
1 tbsp fresh lemon balm
1 tsp sea salt
salt
pepper
2 tbsp olive oil
2 tbsp butter

US Customary - Metric

Instructions

Peel the onion and chop into large slices
Preheat oven to 400°
Wash tomatoes and core, chop into large pieces
Peel zucchini and cut into three lengthwise pieces
Line baking sheet with parchment paper and layer the vegetables on top
Drizzle with olive oil and season with salt and pepper
Roast vegetables for 30 minutes
Remove from oven carefully
Add beef broth, Worchestershire sauce and butter to stockpot
Carefully add vegetables and bring the mixture to a boil
Reduce heat to low and simmer for 20 minutes
Add the lemon balm, oregano and basil
Stir in the heavy cream
Add anchovy paste and stir to blend in. This is good point to see if it's seasoned enough for your liking
Remove from heat. With an immersion blender, blend soup until smooth. This took me about 5 minutes
Serve with goat cheese crumbles