Preheat oven to 425 degrees Fahrenheit (218 Celsius)
Place your cut onion and garlic on a medium-size baking tray and drizzle with olive oil, and salt. Next evenly spread out your cut zucchini on a large baking tray and drizzle with the remainder of olive oil. Place both trays in the oven and bake for 30 minutes or until everything has started to brown
Remove veggies from oven and transfer to a blender. Blend until smooth. Do this in batches if needed. Pour into a medium-sized pot and add in veggie broth slowly until you reach the desired thickness. Heat and stir for a few minutes until soup is well blended and warm.
Serve immediately alone or garnish with homemade croutons or a side of your favourite gluten-free bread. Enjoy your delicious roasted zucchini soup with Pine Pollen!