Roasted Zucchini Soup - The Silvertron Cafe's Recipe

All the time I see recipes on other blogs that I want to try out and I bookmark them, but it seems like I never get around to trying them.  So over the next few weeks I'm gonna go back and try out some of those recipes.  This recipe comes from The Silvertron Cafe a popular Birmingham restaurant.  I found this recipe over at Whistlestop Cafe Cooking.  While this recipe is seasoned with curry powder.  The soup is sort of like a blank canvas, I think you could substitute any seasoning you wanted and the soup would still taste great.

Slice all the veggies.

Toss the the veggies with oil.  I used olive oil.  It is just my personal preference.  Just be sure not to crowd the the veggies on on the baking pan.  I had to use two pans.

Roasted veggies...Yum...and that sad worn out pot holder, it's homemade so it can't be thrown away.

Puree the roasted veggies.  Looks gross, like baby food.

 

Then in a pot on the stove add the puree, stock, cream.

I think I might have gotten carried away with all the pictures.

The Silvertron Cafe's Roasted Zucchini Soup

1/3 cup vegetable oil

1 yellow onion, sliced

2 lbs zucchini, trimmed and sliced

3 & 1/2 cups chicken broth

1 cup heavy cream

2 tsp curry powder

salt & pepper

Toss the sliced onion and zucchini with oil.  Then lay the vegetables in a single layer or a baking sheet.  Season with salt and pepper.  Roast in a 400 degree until the vegetables are golden brown.  Puree the the roasted vegetables.  In a pot over a medium heat add the chicken stock and roasted vegetable puree.  Bring to a boil.  Then add the  cream and curry powder.  Lower the heat to medium-low and allow to simmer for about 30 minutes.  Taste and season with additional salt and pepper if necessary.

Serve with tortilla chips.

This soup is perfect for these cool nights we have been having.