Description
Roasted Zucchini Soup with Feta and Dill is a vibrant, flavorful soup created by roasting zucchini, onions, fresh herbs, and garlic until caramelized, then blending with tangy feta and rich bone broth for a silky, complex taste. Finished with fresh dill, extra feta, and a drizzle of olive oil, this soup offers a satisfying and refreshing meal, served hot or cold, with comforting Mediterranean flair.
Ingredients
- 4 cups zucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
- 1 large white onion, cut into wedges
- 1 large sprig fresh thyme
- 1 large sprig fresh oregano
- Kosher salt and freshly cracked black pepper, to taste
- 1 whole garlic head, cut in half lengthwise
- 1 6-ounce feta block, plus 1 more ounce for garnish
- 3 tablespoons extra virgin olive oil, divided
- 4 cups chicken bone broth, or vegetable broth to keep it vegetarian
- Fresh dill, for topping
- Extra virgin olive oil, optional for drizzling
Instructions
- Preheat oven to 400°F.
- Combine zucchini, onion, oregano, and thyme in a large baking dish or sheet pan. Toss with 2½ tablespoons olive oil, ½ teaspoon salt, and black pepper.
- Nestle each half of the garlic head, cut side down, into the vegetables.
- Create a hole in the center and place the feta block there. Drizzle with remaining olive oil.
- Roast until zucchini is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to a blender.
- Add broth and blend until smooth.
- Warm soup on the stove if serving hot, or chill for a cold version.
- Ladle soup into bowls. Garnish with extra feta, fresh dill, and a drizzle of olive oil, if desired.
Notes
For a vegan variant, replace feta with plant-based feta and use vegetable broth. If zucchini isn’t available, yellow squash works well. Make the soup ahead and store in an airtight container for up to 3 days; flavors deepen over time. If soup is too thin, reduce on the stove; if too thick, add broth. For chunkier texture, pulse blend. Roasted flavors improve upon reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 230
- Sugar: 7g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 32mg