This is a zucchini simple soup with simple ingredients. I use young fresh zucchini and roast it to enrich its delicate flavor.
- 2 pound baby zucchini (6 to 8‑inches) cut in quarters lengthwise
- 1 pound spring onion or sweet onion, such as vidalia or maui, cut into 1‑inch chunks
- 2 tablespoon olive oil
- salt and pepper, as needed
- a small handful of mint leaves, rolled tightly, then cut into thin strips (chiffonade), plus more whole leaves as garnish
- 4 cup chicken broth (may substitute vegetable broth)
- 2 tablespoon tablespoons freshly grated parmesan cheese
Preheat the oven to 375 degrees.
Combine the zucchini, onion, oil, salt and pepper to taste in a large shallow roasting pan; toss the vegetables to coat evenly, and spread them in as close to a single layer as possible. Roast for 30 to 35 minutes, turning the spears once, until the vegetables have browned somewhat and are tender. Remove from oven. Toss the mint chiffonade all over the vegetables and cover with aluminum foil and let sit for 25 minutes.
Meanwhile, bring the broth to a boil in a medium sized pot over medium-high heat, then reduce the heat to medium-low and add the roasted vegetables. Cook for 10 minutes, adjusting the heat to keep the liquid just below a boil, break the zucchini spears up with a wooden spoon as they cook.
Remove the soup from the heat and let it cool slightly. Use an immersion blender to achieve a slightly chunky soup. Add 3 tablespoons of the cheese. Season to taste. Serve warm with a garnish of mint leaves, if desired; or for optimum flavor, refrigerate for no more than 2 days. Reheat to warm and serve– garnished.