Description

This Low-Calorie Roasted Zucchini Tomato Soup is a flavorful and nutrient-dense dish that is both light and satisfying. Roasting the vegetables intensifies their natural sweetness, while maintaining a clean, vibrant flavor profile perfect for healthy eating.

Ingredients

Scale

3 lbs Fresh Roma Tomatoes
3 large Medium Zucchini
6–8 whole Garlic Cloves
1 large Red Onio
2 tbsp Extra Virgin Olive Oil
4 cups Vegetable Broth
1 cup Fresh Basil Leaves
Sea Salt & Black Pepper to taste
1 tbsp Balsamic Vinegar

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Instructions

Preheat the oven to 400°F (200°C)
Halve the Roma tomatoes lengthwise, slice the zucchini into thick rounds, and quarter the red onio
Place the tomatoes, zucchini, onion, and unpeeled garlic cloves on a baking sheet. Drizzle with olive oil and season with salt and pepper
Roast the vegetables for 40-45 minutes until charred and caramelized
Squeeze the roasted garlic into a blender and discard the skins
Blend the roasted vegetables with fresh basil and 2 cups of vegetable broth until smooth
Pour the mixture into a pot and adjust the consistency with remaining broth and stir in balsamic vinegar
Season to taste and serve hot

Notes

For extra flavor, deglaze the roasting pan with a bit of warm broth before blending.

Allow the soup to sit for a day in the refrigerator for enhanced flavor.

Prep Time: 20 mins
Cook Time: 45 mins
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 115 kcal
Sugar: 9 g
Sodium: 320 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 4.3 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 5 g
Protein: 3 g
Cholesterol: 0 mg