Roasted zucchini + tarragon soup
Roast
Roasting
This zucchini soup is a remake of an old family favorite, as growing up, we tended to slurp it all summer long as a way to use up larger zucchini that had gotten out of hand. I’ve revamped the original to make a simple gluten-free and vegan version that has a tangy cashew cream stirred into the end to round out the flavors and provide healthy fats. Roasting the zucchini rather than simply cooking it on the stovetop until soft adds a nice complexity that is well worth the extra step and makes for a soup which rivals my memories of the original.
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