Roasted Zucchini + Tarragon Soup Recipe

Name: Roasted Zucchini + Tarragon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cups chopped zucchini; 3 cups vegetable broth; 3 cloves garlic, smashed; 1 large onion, chopped; 1 teaspoon salt; 1 tablespoon fresh tarragon, minced; 1/2 teaspoon freshly ground black pepper; 1/2 cup raw cashews, soaked for at least 2 hours; 1 tablespoon lemon juice; 1-3 tablespoons water

Servings: persons

½ cups chopped zucchini
3 cups vegetable broth
3 cloves garlic, smashed
1 large onion, chopped
1 teaspoon salt
1 tablespoon fresh tarragon, minced
1/2 teaspoon freshly ground black pepper
1/2 cup raw cashews, soaked for at least 2 hours
1 tablespoon lemon juice
1-3 tablespoons water

1
In a large baking dish, toss together the chopped zucchini, garlic, and onion. Roast until soft at 400 degrees F, about 30-40 minutes. Remove from oven and cool slightly.
2
In a large pot on the stovetop, bring vegetable broth to a simmer. Slide roasted vegetables into the broth, add salt, tarragon, and pepper, and simmer for about 10-15 minutes, to allow the flavors to meld slightly.
3
Transfer the squash mixture to a blender and blend in batches until smooth. Return to the pot and bring back up to a low simmer.
4
Drain the soaked cashews and puree with lemon juice and water in a food processor until completely smooth. Add enough water so the mixture is slightly thinner than paste consistency.
5
Stir the cashew cream into the zucchini soup, taste, adjust seasonings as necessary, and enjoy!

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cups chopped zucchini, 3 cups vegetable broth, 3 cloves garlic, smashed, 1 large onion, chopped, and more.

Yes, Roasted Zucchini + Tarragon Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Zucchini + Tarragon Soup

How did you like this recipe?

Frequently Asked Questions