09/07/2026
This cozy roasted zucchini soup is creamy, flavorful, and protein-rich without heavy cream. Roasting the zucchini with bell pepper, onion, garlic, and rosemary adds wonderful depth, while cottage cheese creates a smooth, satisfying texture. Zucchini also provides fiber, vitamin C, potassium, and antioxidants, making this a nourishing and comforting fall meal.
Ingredients:
3 large zucchini (about 765 g)
1 medium onion (about 120 g)
1 large bell pepper (about 210 g)
½ bulb garlic (about 5–6 cloves / 25 g)
1 stem fresh rosemary (about 5 g)
4 tbsp olive oil
Salt to taste
Black pepper to taste
1 cup cottage cheese (about 200 g)
½ cup chicken or vegetable broth
10 g roasted sliced almonds, optional
Extra rosemary leaves, for garnish
Instructions:
-Wash the vegetables and partially peel the zucchini in a zebra pattern, if desired.
-Cut the zucchini, onion, and bell pepper into large pieces and prepare the garlic and rosemary.
-Arrange everything on a parchment-lined baking tray. Drizzle with olive oil and season with salt.
-Roast at 400°F (200°C) for about 40 minutes, until tender and lightly golden.
-Transfer the roasted vegetables and rosemary to a blender.
-Add cottage cheese, broth, remaining olive oil, and black pepper.
-Blend until smooth and creamy, adjusting the seasoning or consistency if needed.
-Serve immediately, or gently simmer the soup in a saucepan for a few minutes.
-Garnish with roasted sliced almonds and rosemary leaves, and serve warm.
