Roasted Zucchini Soup

From backyard vegetable gardens to local farmers markets, zucchini seems to be popping up all over. This rustic soup is a nice way to take advantage of the bumper crop. The elements are simple; roasted zucchini, onions, and herbs are the primary ingredients.  It's vegetarian, vegan if you eliminate the parm and gluten free. Make it when zucchini is sweet and abundant.

Recipe

 slightly adapted from Franny's Cookbook

Ingredients

• 1/2 cup extra virgin olive oil
• 8 medium zucchini sliced (about 8 cups) 
• 1 cup finely chopped onions
• 1/2 cup thinly sliced scallions
• 1/2 cup finely chopped flat leaf parsley
  
• 3 garlic cloves, finely chopped
• salt and pepper to taste
• 2 cups water
• 2 T. chopped basil
• finely grated Parmigiano-Reggiano

Directions

Preheat oven to 450F.  Toss the sliced zucchini with 1/4 cup of the olive oil, a sprinkle of salt, and place on a baking sheet. Roast in the oven until browned, turning once.

Heat the remaining 6 T. of olive oil in a pot. Add the onion, scallions, parsley, garlic, pinch salt and pepper. Cover and cook over medium heat for about 10 minutes. Add the roasted zucchini, water, salt and pepper. Bring to a simmer, reduce to low. Cover and cook until the squash is soft, about 20 minutes. Stir in the basil.

Using an immersion blender, puree the soup, leaving some texture. You can also use a food processor, adding the soup in batches. Taste and correct seasonings if necessary.

Serve with torn basil leaves for garnish, grated cheese, and a drizzle of olive oil.

Serves 4 - 6