Roasted Zucchinni and Tomato Soup

This is Richard (MD of Hirsch’s) and Simone Hirsch’s all-time favourites; a tasty, healthy starter, or a main meal, when adding some fabulous bread to the menu. It is super simple to make. Here you have a delicious soup, which is exceptionally low in fat.

This recipe can serve up to 4 people.


  • 1.5 kg zucchini (courgettes), chopped roughly 250 g cherry tomatoes
  • 4 sprigs fresh rosemary
  • 2 cloves garlic, crushed
  • 45 ml olive oil
  • 15 ml Parmesan cheese, grated
  • 250 ml fat-free milk
  • 5 ml each sea salt and freshly-ground black pepper 2 cloves garlic, crushed
  • 125 ml – 250 ml boiling water, as desired


  1. Preheat oven to 180oC/160oC fan/Gas mark 4.
  2. Place chopped zucchini into an oven roasting tray.
  3. Add in cherry tomatoes, rosemary, and 2 x garlic cloves. Drizzle with olive oil.
  4. Toss well together, and spread in an even layer.
  5. Roast for approximately 45 – 60 minutes until golden brown, and vegetables have softened.
  6. Place mixture into the bowl of a food processor fitted with the double-knife stainless-steel blade.
  7. Add in Parmesan cheese, milk, seasoning, and remaining garlic cloves.
  8. Blend together until smooth.
  9. Add sufficient boiling water to achieve the consistency you require. Extra water will make the soup go further.
  10. Season to taste, and serve hot or cold.
  11. To make a hearty meal; serve with crusty bread.