Roasted Zucchini & Garlic Soup

This delightful soup was submitted by our very own Carole Koch!
2 small heads of garlic
2 pounds zucchini, cut into 1-inch chunks
1 large yellow onion, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
salt and black pepper
5 cups chicken or vegetable stock, or more as needed
1 (5-ounce) package Boursin Herb & Garlic Gournay Cheese
Heat the oven to 425 degrees F. Separate the heads of garlic into cloves and peel each clove. Toss the garlic, zucchini, and onion with the olive oil and a little salt and pepper on a 13- by 18-inch baking sheet (or two smaller baking sheets). Roast, stirring every 15 minutes or so, until fully tender and golden brown, about 45 minutes.
Turn off the oven. Scrape the vegetables into a large pot and add the stock. Bring to a boil over high heat, then reduce the heat to medium and simmer for 5 minutes. Turn off the heat, add about half the Boursin, and purée with an immersion blender (adding a little more stock if the mixture is too thick). Taste and adjust the seasoning, then serve garnished with the remaining Boursin. (Store leftover soup in an airtight container in the refrigerator for up to a few days.)
Serves 4.

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