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Roast Zucchini Soup

  • Author: Emily
  • Total Time: 55 minutes
  • Yield: 10 1x


A creamy, savory and deliciously satisfying soup made with rice and roast zucchini. Substitute chicken stock with vegetable stock for a vegetarian version.


  • 2 medium sized zucchini~ (about 10 inches long) or 3 small store bought (about 6 to 8 inches)
  • 1/2 onion minced
  • 1 tablespoon of olive oil (not extra virgin)
  • Salt and pepper
  • 7 cups of chicken broth/stock
  • 3/4 cup of white rice (not instant) or rice of your choice
  • 1/3 cup heavy cream
  • 1 teaspoon salt


  1. Set the oven to 425 degrees and move oven rack to center. Wash and slice the zucchini in half lengthwise and scoop out the seeds. Chop the zucchini into 1 inch size chunks and place in a medium sized mixing bowl. Chop onion into 1 inch chunks, separating the layers after doing so and add to the chopped zucchini. Pour olive oil over and a pinch of salt and pepper. Toss or mix to coat evenly. Spread the zucchini and onion onto a large rimmed baking sheet and roast in the oven for about 30 minutes, flipping the zucchini pieces over about half way through. Use a good spatula to remove any bits that stick to the pan to add to the soup. When most reach golden brown remove from oven.
  2. In two batches, place the roasted zucchini and onion in a blender and each time add two cups of chicken broth. Puree until smooth. Pour into a large pot or dutch oven with a well fitting lid. Pour in rice and the rest of the chicken broth and stir to incorporate. Bring to a boil over high heat, then cover and simmer on medium low for about 20 minutes, or until the rice is cooked.
  3. Off heat, stir in the heavy cream and salt to taste. Serve.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup