Among vegetables zucchini is incomparable in it's bland wateriness which may just be the reason I hardly ever cook with it. For me it's also one of those "mom forced me to eat it as a kid and now I just won't touch it" kind of foods that I only tasted again upon reaching adulthood. One thing that stands out to me from last years Sukkos holiday was eating at my sister in laws house and warming up with the most amazing zucchini soup during the meal. It was cooked perfectly, I could not get enough of it and I have been thinking about it ever since. Since we're officially on soup seasons doorstep and the weather is growing more brisk to match, this dish couldn't be more appropriate Roasting the zucchini dries it out a little and even caramelizes it. Although I still have a far way to go when it comes to cooking and eating zucchinis, disguising it with flavorful ingredients like roasted garlic and then putting it through a blender deems it unrecognizable and suitable for me. Although zucchini is typically a summer veggie, I think a creamy rich tasting zucchini soup like this one is the ultimate way to transition into fall and winter cooking. This soup is non dairy and freezes well so if you will be preparing it for Yom Tov you can make a large batch and pour it into containers to freeze for when you'll need it. I served this soup on a weeknight with a piece of toasted french bread at the center topped with some of the roasted garlic for garnish but it definitely is unneeded if you don't have the ingredients or extra time for it. Also, if you don't love roasted garlic you can add in any other roasted vegetable you like instead just make sure it's something flavorful to even out that bland zucchini. If you would like to make this recipe dairy adding cream, milk or any sort of cheese would definitely add volume to this soup. This may be my first soup of the season but it surely won't be my last. Here is my recipe for this savory roasted garlic zucchini soup:
Roasted Garlic Zucchini Soup:
Makes about 8 Adult Sized Portions
4 Large Zucchinis, Peeled and Diced Largely
1 Whole Head of Garlic
Salt and White Pepper to taste
1 Medium Yellow Onion
5 Tablespoons of Olive Oil
5 Cups of Prepared Vegetable or Parve Chicken Stock
1 Tablespoon of Dill
1 Teaspoon Rosemary
1. Preheat the oven to 450.
2. Peel, slice of the ends and cube all four of your zucchinis Lay those pieces out in the bottom of a roasting pan and sprinkle them with about 2 Tablespoons of olive oil, salt, pepper and some of the dill. Place them in the oven to roast for 10 minutes or until they have begun to brown.
3. Take the entire clove of garlic and lay it in the center of a piece of foil sprinkle it with 1 tablespoon of olive oil and wrap it tightly. Put it in a pan to go in the oven as well along with the zucchini that's already roasting. Leave it in the oven for about 15-20 minutes and then remove it and allow it to cool before attempting to make use of it.
4. Spoon the last 2 tablespoons of olive oil into a prepared soup pot and then slice up the yellow onion and bring a small flame up under the pot. Once the oil is heated add the onions and allow them to brown and go translucent.
5. Add the roasted zucchini pieces and then push 5 cloves of roasted garlic out of their casing and into the pot as well. Then add the soup stock and a little more salt and pepper as well as the rosemary and whatever dill is left. Put the flame up to medium to bring the liquids to a simmer.
6. Lower the flame once it has come to a boil and allow everything to cook for 45 minutes
7. Allow it to cool before putting it through a blender to puree it. Then reheat the now pureed soup and serve. If you are adding the french bread, you will want to top the soup with a very thick toasted slice only immediately before putting the individual bowls on the table to avoid any sogginess.
What's your favorite soup this time of year and if you will be celebrating the Sukkos holiday what is on your menu? Feel free to share all of your opinions in the comments form below- I absolutely love to hear from you!
Thank you for stopping in!
Don't forget to follow me with Bloglovin' !