by  @Cook.vegetarian

No cream creamy zucchini soup

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Course Blender Recipes, Soups, ThermoCook Recipes
Servings 2



  • 2 zucchini, roughly chopped
  • 2 carrots, chopped
  • 2 tomatoes, sliced in halves
  • 1/2 red union, sliced
  • 1 whole garlic bulb
  • 1 tbsp olive or avocado oil
  • 1 tbsp Italian seasonings



  • Preheat oven to 180C.
  • Line a baking tray with parchment paper. Peel and discard the papery outer layers of the whole garlic bulb and cut 1/4 from the top of the cloves. Arrange zucchini, carrots, tomatoes, onion and garlic on the prepared baking tray.
  • Drizzle with olive oil and sprinkle with spices. Roast in the oven for 30-40 minutes or until all the vegetables are tender and the garlic is soft.
  • Add all the vegetables into a blender with 150ml of water. You can also use vegetable stock if desired. Puree into a creamy texture, add more water/stock if the soup is too thick.
  • Garnish, serve and enjoy right away.
Keyword @Cook.vegetarian, 9200A recipe, blender recipe, easy recipe, homemade, No cream creamy zucchini soup, quick recipe, soup recipe, thermocook, thermocook recipe, vegan, vegan recipe, vortex blender, Zucchini Soup
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