Comfort Food · Dairy · European · Fusion · Herbs · Soups · Vegetarian

Roasted Zucchini/Courgette Soup…

Zucchini/Courgette is a fruit… it’s a summer squash.. just like the tomato in the culinary world, this is treated as a vegetable.. !! Zucchini can be boiled, steamed, fried, grilled, stuffed, baked or even barbecued.. The fruit which is available in the market is usually immature.. & harvested when it’s half the size of a fully mature fruit.


Zucchini flowers are a delicacy & its sold in markets at high prices.. Zucchini is a key ingredient in ratatouille.. Zucchini is low is calories.. & contains useful folate.., potassium & vitamin A…

K was at home, it was his day off.. we woke up late as we were back home late night from a friends bday… & instead of having breakfast I thought we will have a nice & filling soup for brunch..! I know it’s summer & soup is not for a hot summer day.. but then this is a summer fruit.. 🙂

Roasted Zucchini/Courgette Soup...

We watched Iron Man 3.. 🙂 what a brilliant movie.. simply loved it.. I’m in love with Robert Downney Jr. 🙂 I really don’t know how I missed watching Sherlock Holmes.. Planning to watch it today.. 🙂

Ingredients: (Serves 2)      Preparation Time: 20 mins
Zucchini/Courgette – 1 medium-sized, thinly sliced as shown..
Garlic cloves – 2, peeled & finely chopped
Potato – 1 small, peeled & cubed
Onion – 1 medium-sized, cut into 6 pieces
Milk – 60 ml
Water – 200 ml
Crushed black pepper – as per taste
Single cream (optional)- 1 tsp, for garnishing
Olive Oil – 1 tsp
Salt to taste

Sliced Courgette/Zucchini...

Heat oil in a fry pan set to medium heat.. When the oil is hot, toss in the sliced courgette, sauté them till they begin sweating.. Now add the chopped garlic.. we don’t want the garlic to burn, hence we add the garlic once the courgette begins to sweat.. Once they are all golden brown, take them out & keep them aside.

Now in the same fry pan add the cubed potatoes. Add some water, about 100 ml.. maintain the heat at medium once the water begins to boil, lower heat & let the potatoes cook… once the potatoes are soft & the water has evaporated add the onions. Turn the heat to medium again & fry both the onion & the potatoes till the onions turn a light golden brown. Now add the milk & let the milk get hot… add the courgette back to the fry pan. Mix well.. Turn off the heat.

Let the veggies cool & attain room temperature.. Transfer them to a blender & grind them till smooth.. Add water to help grind into a smooth paste as the mixture is thick.. Add water accordingly..the soup is supposed to be eaten thick..

Before you plan to serve the soup, transfer the contents from the blender to a milk pan. Bring it to a boil; add some more water if required to obtain the required constancy. Check & adjust salt… Transfer to 2 serving bowls..

Garnish hot with a dash of freshly crushed black pepper & some cream…

Transfer to soup bowls/cups & garnish...

Serving Suggestions:
Serve hot with some soup croutons/soup sticks/Garlic bread…

Roasted Zucchini/Courgette Soup...


If you liked this recipe, you may also like – Lemon, Mushroom Noodle SoupSoupy days – Spinach Soup with PotatoCreamy Lemon Coriander Soup… etc.

14 thoughts on “Roasted Zucchini/Courgette Soup…

  1. Awesome! I love zucchini. I get the plump ones, cut them thick long ways, and throw them on the grill. The fire caramelizes the sugars and gives it a distinctive taste.

    M also makes Zucchini “tamboLi,” the traditional indian sauce which goes over rice. Just add “batata taLasaN” and I’m one happy boy.
    Hope you are enjoying the spring.


  2. Hey Anitha, tried this recipe ! Was awesome… The best part was my toddlers loved it too.. 🙂 Thanks for the recipe..


  3. awesome soup Anitha! I am big soup fan and after a long time got to taste a really good one. One of the yummiest ways to cook zucchini definitely.!


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