Silky Roasted Garlic Zucchini Quinoa Soup
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Cook50 min
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Total70 min
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Servings4
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When you blend silken tofu into this soup, you are creating that creamy, smooth texture that makes each spoonful feel like restaurant-quality food. A high-speed blender* makes the process effortless, breaking down the silken tofu completely so it thickens the base without any grittiness.
Roasted Garlic Adds Depth
This creamy soup combines the sweetness of roasted garlic with fresh vegetables and the nutritional benefits of quinoa. The silken tofu creates a smooth, creamy texture while lemon juice brightens the flavors. Together, these ingredients create a comforting yet light dish that celebrates the depth of roasted garlic as its star ingredient.
Silky Roasted Garlic Zucchini Quinoa Soup
by veganpreps.com
Ingredients
- 2 heads garlic
- 3 teaspoons olive oil, divided (1 teaspoon for garlic, 2 teaspoons for sauteing)
- 1 medium onion, diced
- 3 cups zucchini, diced (about 2 medium zucchini)
- 1/2 cup quinoa, rinsed
- 4 cups water
- 2 tablespoons Better Than Bouillon vegetable base
- 1 (12.3 oz) box silken tofu
- Juice of 2 medium lemons (about 6 tablespoons)
- 2 teaspoons dried dill
- 2 teaspoons fine salt
- 1 teaspoon white pepper
Instructions
- 1Preheat oven to 400°F (200°C). Slice the top quarter off both heads of garlic to expose the cloves. Drizzle 1 teaspoon olive oil over the exposed cloves, wrap tightly in foil, and roast for 40 to 45 minutes until the cloves are golden, soft, and caramelized. Remove and let cool enough to handle, then squeeze the cloves out of the skins.
- 2While the garlic roasts, heat the remaining 2 teaspoons olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Add the zucchini and cook for another 3 minutes.
- 3Add the rinsed quinoa, water, vegetable base, dill, salt, and white pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until the quinoa is fully cooked and the zucchini is tender.
- 4Remove from heat. Add the roasted garlic cloves and the silken tofu (broken into chunks) to the pot. Use an immersion blender to blend until completely smooth and creamy, or carefully transfer in batches to a countertop blender with the lid vented.
- 5Stir in the lemon juice. Taste and adjust salt, white pepper, and lemon as needed. Reheat gently over low heat if needed before serving.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
I like using fresh zucchini and onion for the best flavor, and I pick medium-sized lemons to make sure I get enough juice. The silken tofu needs a gentle hand to keep its delicate texture until blending. All seasonings – dill, salt, stock base, and white pepper – are easy to adjust to what you like, so I start with the amounts listed and change things as needed during the final seasoning stage.
Roast Garlic Heads First
Begin by preparing 2 heads of garlic for roasting. Remove the loose, papery skin from the outside of each head, then carefully cut off the top quarter-inch of each garlic head to expose the cloves inside. Brush the cut tops with 2 teaspoons of oil, which will help them roast evenly and develop a rich, caramelized flavor. Wrap each garlic head in foil and place them in a 400-degree oven for 40 minutes. This slow roasting process transforms the garlic into a sweet, creamy ingredient that will become the base of this soup.
While the garlic roasts, you can begin preparing the remaining components. Dice 1 onion and 3 cups of zucchini, then sauté them together until they become translucent. Once softened, add 1/2 cup of quinoa, 2 teaspoons of dill, and 4 cups of water to the pot. As the water warms, stir in 2 tablespoons of better than bouillon vegetable stock base to create a flavorful broth. Continue cooking until the quinoa is fully cooked through, which will happen around the same time your roasted garlic finishes.
When the garlic is done roasting, remove it from the oven and allow it to cool slightly. Squeeze each garlic head from the bottom, and the soft, roasted cloves will pop right out of the top. Add the roasted garlic along with 1 (12 1/3 ounce) box of silken tofu, juice from 2 medium lemons, 2 teaspoons of salt, and 1 teaspoon of white pepper to your pot. Use an immersion blender to puree everything together until silky smooth, then taste and adjust seasonings as needed.
Try Spinach Instead of Zucchini
If you’d rather skip the zucchini, you can swap it out for fresh spinach and still get a delicious, creamy soup. I’d use about three cups of packed spinach, adding it after the quinoa finishes cooking. Since spinach wilts down a lot, you won’t need to adjust your liquid amounts. The roasted garlic and tofu create the soup’s silky texture regardless of your vegetable choice. Spinach brings a slightly earthy, mild flavor that works well with the dill. Simply stir it in until it softens completely, then blend everything together as directed. This variation works great if you’re looking for something lighter or have spinach on hand instead.
Crusty Bread Complements Soup Well
Serve your soup with crusty bread because it soaks up the silky roasted garlic flavors without falling apart. You’ll want something with a sturdy crust and an airy interior – think ciabatta or sourdough. Tear off chunks and dip them directly into your soup, letting the bread catch those creamy bits of tofu and quinoa. The bread also adds satisfying texture that contrasts with the soup’s smoothness. Toasting your bread lightly beforehand makes it even better, giving you crunch against creaminess.
Final Thoughts
This roasted garlic zucchini quinoa soup comes together nicely when you follow these steps, and you’ll find that the roasted garlic really stands out once you’ve blended everything together. I recommend tasting before serving so you can adjust the dill, stock, and lemon juice to match your preferences. The silken tofu creates that creamy texture without overpowering the delicate flavors, while the quinoa adds subtle nutty notes and protein.
In This Recipe.
