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  • Writer's pictureOlivia Noceda

roasted zucchini soup

a nourishing & warm soup packed with veggies to keep you warm as the months get colder.


3 zucchini squash

1 shallot

1 head garlic

1tsp salt

1tsp pepper

extra virgin olive oil

handful of basil

2 sprigs of thyme

1 cup chicken broth

1/4c+ coconut milk

sourdough bread

pine nuts


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 cast iron skillet with olive oil until golden brown, add pine nuts in at the end to toast. remove from heat and sprinkle cheese over croutons. remove your baking dish from the oven and discard thyme + remove garlic from the bulb. add contents of baking dish + heads of garlic into a blender with chicken broth and coconut milk. blend until smooth. you can also use an immersion blender. pour finished soup into a pot and serve individually, adding coconut milk + croutons on top. ENJOY!

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