Roasted Zucchini & Garlic Soup
3 medium zucchini
1 large whole head of garlic
1 large carrot
1 large red or any thin skinned potato
1 large stalk of celery
1 tbl of butter
1 tbl of flour
1 qt of low sodium chicken or vegetable broth
Red pepper flakes ( optional )
Salt and pepper to taste
1 qt of warm water
6-8 oz of cheese tortellini
Pre heat oven to 375 degrees. Cut only 2 of the zucchini into 1/2 inch triangular slices and place ito a bowl.
Sprinkle them with some olive oil until they are fully coated.Transfer them to a parchment lined sheet pan
spreading them out in a single layer.Take the head of garlic and remove some of the outside paper skin and
partially open up the head. Stand the garlic on a sheet of foil and fold it around it leaving the top open. Pour a
generous amount of olive oil over the garlic and twist the foil around the head sealing it tightly then placing it on
the pan with the sliced zucchini. Place the pan in the oven and let them both roast for about 35 minutes or until
zucchini is golden.
In a heavy soup pot or dutch oven heat 1 tbl of olive oil with a tbl of butter until butter is melted. Take the tbl of
flour and mix it into the pot stirring it into a paste ( roux ) making sure all of the flour is cooked. At this point pour
the water slowly into the pot stirring as you pour breaking down any lumps. Now pour in the broth and bring it to a
Once the soup comes to a boil, take the vegetables including the other zucchini and with a vegetable grater or the
side of a cheese grater and grate and stir them directly into the soup bringing the temperature down to a simmer
adding the salt and pepper. When the zucchini and garlic finish roasting, add the zucchini with all its juices into the
soup. Now remove the garlic from the foil and squeeze it out of the skins like it was butter and stir it into the soup.
Bring soup back up to a slight boil then cover it and simmer for about 1/2 hour stirring occasionally and tasting for
salt and pepper. If soup is becoming too thick, add a little more broth or warm water.
Bring some water to a boil with a little salt and partially cook the tortellini. Drain and add them to the soup bring it
up to a boil. When tortellini are cooked, the soup is done. Serves 4