Zucchini and Roasted Pepper Soup

Makes 4-generous servings.

This is a light, creamy, flavorful soup with a touch of cumin, and it freezes very well. The ingredients are in season all year.  


  • 3 red bell peppers
  • 1 pound zucchini (3 medium), plus 1 extra for garnish
  • 2 tablespoons extra-virgin olive oil,
  • 1 onion, coarsely chopped
  • ½ teaspoon cumin, approx
  • 2 cups chicken broth
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat the broiler.
  2. Core the peppers,
  3. Cut into quarters and seed.
  4. Line a broiler pan with foil and place the peppers, skin side up on it.
  5. Broil close to the heat source until skin is almost blistered and charred, about 7 minutes. Wrap the peppers in the existing foil and cool.  The heat will loosen the skin. Peel and cut into pieces.
  6. Rinse zucchini, pat dry, trim ends and slice.
  7. Heat olive oil in a medium, covered saucepan, add the onions, and sauté covered over low heat for 2 minutes. Add the cumin, zucchini, peppers, and broth.
  8. Bring to a boil over high heat, lower the heat and cook covered until the vegetables are soft, about 20 minutes. 
  9. Puree the soup in batches, in a Vitamix until the soup is very smooth. Season to taste with cumin, salt and pepper.


Rinse, dry, trim and finely cube the extra zucchini. Sprinkle over the soup.