Ingredients:

  • 1.5 lbs zucchini, cubed
  • 1.5 lbs ripe tomatoes, quartered
  • 4 garlic cloves, peeled
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cups low-sodium vegetable broth
  • 1/2 cup fresh basil leaves, packed
  • 1/4 tsp red pepper flakes
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Make sure the rack is in the center for even browning.
  2. Toss the vegetables. Place your cubed zucchini, quartered tomatoes, and peeled garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with sea salt and black pepper. Note: Mix with your hands to ensure every piece is coated.
  3. Roast the base. Slide the tray into the oven for 25-30 minutes until the vegetables have charred edges and the tomatoes have collapsed. You want to see some dark brown spots on the zucchini.
  4. Sauté the aromatics. While the veg roasts, heat a splash of oil in your pot over medium heat. Add the diced onion and red pepper flakes. Cook for about 5 minutes until the onion is translucent and fragrant.
  5. Simmer the broth. Pour in the 3 cups of vegetable broth. Bring it to a light bubble and simmer for 10 minutes. Note: This allows the onion flavor to infuse the liquid.
  6. Combine everything. Carefully transfer the roasted vegetables (and all those delicious juices from the pan) into your blender or the pot with the broth.
  7. Add final touches. Toss in the fresh basil leaves and the lemon juice.
  8. Blend until smooth. Turn the blender on high for about 60 seconds until the texture is velvety and no chunks remain.
  9. Final taste test. Taste for salt and pepper. If it feels too heavy, add another squeeze of lemon.