Roasted Zucchini Soup
4 medium zucchinis, stems removed and halved lengthwise
8-10 cloves garlic
1 onion halved
¼ cup oil
4 cups broth
2 cups heavy cream or cashew/ coconut cream
2 teaspoon salt plus more to taste
¼ cup nutritional yeast
1 tablespoon miso
Parmesan for sprinkling - optional
Olive oil for drizzling
Preheat oven to 400 F. Sprinkle the zucchinis with salt and allow them to sit for 10 minutes before patting dry and laying cut side down on your baking sheet lined with parchment paper. Add the onions.
Place the garlic in a bit of foil. Add a bit of oil and salt and close.
Drizzle the sheet pan with oil and sprinkle with salt. Roast for 30 minutes or until the zucchini is tender and carmelized at the bottom. remove from the oven and cool.
Place all remaining ingredients besides the parmesan and olive oil into the blender with the zucchini, onion and roasted garlic. Blend until smooth and warm. For a high powered blender such as a Vitamix run at about 4-5 minutes. If you are using a standard blender pulse for 30 seconds at a time and repeat as necessary until the mixture is warm enough or blend until smooth and transfer to a saucepan to heat before serving.
Ladle into each bowl and sprinkle with parmesan and oil prior to serving. For best results serve with these homemade croutons.
