Roasted zucchini and tomato soup

This is one of Richard and Simone’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.

Serves 4


– 1.5 kg zucchini (courgettes), chopped roughly
– 250 g cherry tomatoes
– 4 sprigs fresh rosemary
– 2 cloves garlic, crushed
– 45 ml olive oil

– 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
– 15 ml Parmesan cheese, grated


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.


• Add 5 ml lemon rind, and juice of half a lemon to the soup.
• Add 30 ml low-fat or fat-free cottage cheese, in step 9.


• Make up this recipe and divide into two portions. Eat one, and freeze one. Soups freeze really well in plastic bags. Line a square container with a plastic freezer bag, pour in the soup; label and freeze. Remove from the container once frozen.