This Middle Eastern-Inspired Roasted Zucchini Soup is spiced, vibrant, and definitely not your average zucchini moment.
Middle Eastern-Inspired Roasted Zucchini Soup: Zucchini, Elevated
This recipe came about after a trip to Athens, where we ate at a Lebanese spot and ordered a Syrian-style zucchini soup that totally blew me away. It was light, flavorful, and so different from anything I’d had before. That bowl stuck with me, and this version is my take on it. Mine leans Lebanese in flavor, with cumin, coriander, and paprika giving it warmth, while roasting the zucchini adds a sweetness I didn’t expect. I’m not usually big on zucchini, but roasting really changes it—it softens and gets a depth that works perfectly with the spices, lemon, and yogurt.
Middle Eastern-Inspired Roasted Zucchini Soup makes the most of late-summer zucchini and feels just right when the weather begins to cool. It’s cozy without being heavy, and the garnishes—creamy yogurt and juicy pomegranate seeds—make it feel extra special. I love serving it with warm flatbread or even a scoop of rice stirred in for a heartier bowl.
Why You’ll Love This Recipe
Zucchini reimagined. Roasting brings out a soft sweetness and depth that takes zucchini to another level.
Middle Eastern flavors. Spices like cumin, coriander, and paprika give this soup warmth and complexity.
Light but cozy. It’s hearty enough for a meal but won’t leave you feeling heavy.
Seasonal and fresh. A perfect way to use up late-summer zucchini while leaning into cooler weather comfort.
Garnish magic. Creamy yogurt, fresh herbs, and juicy pomegranate seeds make every bowl feel special.
Ingredient Highlight: Zucchini
Zucchini is a staple in many Middle Eastern kitchens, where it shows up in stews, soups, and savory pies. With its mild flavor, it takes on spices beautifully and blends seamlessly into broths and sauces. Roasting the zucchini first not only reduces its moisture but also brings out a delicate sweetness and depth, turning this humble vegetable into the backbone of a flavorful, aromatic soup.
Madly Delicious Must-Know Tips & Questions
Roast Don’t Skip: Roasting your zucchini and onions first gives the soup that deep, slightly sweet flavor you just don’t get from boiling.
Yogurt Swirl: Use regular, Greek, or plant-based yogurt. A drizzle of olive oil also works beautifully on top.
Batch It: This soup stores well and gets even better the next day.
Smooth or Chunky: Blend until totally smooth or leave a little texture—up to you.
Serve It With: Flatbread, warm pita, rice, or even a chickpea salad works beautifully.
Can I use yellow squash instead?
Totally! It’s a great substitute and roasts similarly.
Is this spicy?
Not at all. The spices here add warmth, not heat—though you can always add a pinch of cayenne if you want to kick it up.
Can I freeze this soup?
Yes! Let it cool completely, store in an airtight container, and freeze for up to 2 months.
Let’s Dish About Spices: Did You Know?
Cumin and coriander are two of the most widely used spices in Middle Eastern kitchens, often working hand in hand to build warmth and depth in soups, stews, and spice blends. Cumin adds an earthy, slightly smoky flavor, while coriander brings a citrusy brightness that lifts heavier dishes. Both spices have been traded for thousands of years, traveling along ancient spice routes and becoming staples from India to the Mediterranean. Together, they create the kind of balance that makes even the simplest recipes taste layered and complex.
Love a soup that’s simple but full of flavor? Then try my Middle Eastern-Inspired Roasted Zucchini Soup!
It’s hearty, fresh, and a perfect way to ease into fall. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Middle Eastern-Inspired Roasted Zucchini Soup
Equipment
- Blender or Immersion Blender
Ingredients
- 2 ¼ lb zucchini, chunked or quartered
- 1 large yellow onion, cut in large chunks
- 2-3 cloves garlic, peeled
- ¾ tsp salt, divided
- ¾ tsp black pepper, divided
- 2 tbsp olive oil
- 2 (32-ounce) cartons low-sodium vegetable broth (or use ½ water + ½ broth
- 1½ tsp paprika (regular, sweet, or smoky)
- 1½ tsp cumin
- 1 ½ tsp coriander
- 2 lemons, juiced
- 2 tbsp mint, chopped
- 2 tbsp parsley, chopped
Optional Garnishes
- Pomegranate seeds
- Plain plant-based yogurt (thinned out with water if desired)
- Extra chopped mint and parsley
- Paprika shake
Instructions
- Turn your oven on: Preheat your oven to 400°F (200°C).
- Prepare the Vegetables: Place the zucchini, onion, and garlic on a baking sheet. Drizzle 2 tbsp olive oil over the vegetables and season with ¼ tsp salt and ¼ tsp black pepper. Toss to coat evenly.
- Now roast: Roast in the preheated oven for 25 minutes, or until the zucchini is lightly golden and tender, tossing about halfway through.
- Blend the soup: Remove the roasted vegetables from the oven and let cool slightly.If using a blender: Transfer half of the roasted vegetables and 1 (32 oz) carton vegetable broth to a blender. Blend until smooth, then repeat with the second carton and remaining vegetables.If using an immersion blender: Add all roasted vegetables and 64 oz vegetable broth directly to a large pot, then blend until smooth.
- Add spices: Pour the blended mixture into a large pot (if not already in one). Bring to a low boil, then reduce to a gentle simmer. Stir in 1½ tsp paprika, 1½ tsp cumin, 1½ tsp coriander, plus the remaining ½ tsp salt and ½ tsp black pepper. Taste and adjust seasoning as needed, especially if not using low-sodium broth.
- Simmer and finish: Cover and simmer for 45 minutes to let the flavors meld. Stir in the juice of 2 lemons and 2 tbsp each chopped mint and parsley. Adjust seasoning if needed.
- Serve: Ladle hot into bowls. Garnish with extra mint or parsley, a sprinkle of paprika, a spoonful of plant-based yogurt (thinned with water if thick), and pomegranate seeds if desired. Serve with warm bread or pita.
Holy yum! So simple yet so flavorful. Super satisfying soup.
THIS WAS SO YUMMY! not difficult to make. Felt good eating it. Very nourishing.
Wonderful – glad to hear it was delicious!