This Roast Zucchini Soup with Stilton is a delicious and creamy Keto-friendly dish that's great for any event. When you roast the zucchini, it brings out their natural sweetness. Adding Stilton cheese makes the dish richer and more flavorful. It's easy to make this soup, and it will taste great!
Ingredients:
- 4 medium zucchinis, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup crumbled Stilton cheese
- Salt and pepper to taste
- Fresh thyme leaves for garnish optional
Instructions:
Preheat the oven to 400F 200C
Toss the chopped zucchinis with olive oil on a baking sheet
Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized
In a large pot, heat olive oil over medium heat
Add the chopped onion and minced garlic, and saut until softened, about 5 minutes
Add the roasted zucchini to the pot and pour in the vegetable broth
Bring to a simmer and let cook for 10-15 minutes
Using an immersion blender or regular blender, blend the soup until smooth
Stir in the crumbled Stilton cheese until melted and fully incorporated into the soup
Season with salt and pepper to taste
Serve hot, garnished with fresh thyme leaves if desired
Enjoy your delicious Roast Zucchini Soup with Stilton!