Middle Eastern-Inspired Roasted Zucchini Soup

Author: Madly Delicious

This Middle Eastern-Inspired Roasted Zucchini Soup is wonderfully simple yet full of flavor, made with roasted zucchini, onions, and garlic, and spiced with paprika, cumin, and coriander. A splash of lemon juice and a handful of fresh herbs finish it off, bringing vibrant Lebanese-inspired flavor to your table.

5 from 2 votes

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Course Soup

Cuisine Lebanese-Inspired, Middle Eastern-Inspired

Servings (Yield: 10 cups)

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.

Notes

Low-sodium broth

If not using low-sodium broth, start with less salt and adjust as the soup cooks to avoid over-salting.

Texture note

This soup won’t be perfectly smooth—zucchini adds a slight texture that makes it hearty and comforting.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.

Freezing

Freeze in an airtight container for up to 3 months. Thaw the morning of serving and reheat as usual.

Nutrition

Serving: 1 servingCalories: 150kcalCarbohydrates: 19.67gProtein: 3.66gFat: 7.81gSaturated Fat: 1.18gPolyunsaturated Fat: 1.003gMonounsaturated Fat: 5.051gTrans Fat: 0.003gSodium: 2273mgPotassium: 722mgFiber: 3.5gSugar: 11.84gVitamin A: 1914IUVitamin C: 56mgCalcium: 62mgIron: 1.66mg

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