Roasted Zucchini Soup with Feta and Fresh Dill Recipe

Introduction

This roasted zucchini soup is a creamy, comforting dish that makes the most of summer squash and fresh herbs. Roasting the vegetables and feta adds a deep, caramelized flavor, perfect for a light lunch or starter.

Ingredients

• 4 cups zucchini, cut into 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 ounce for garnish
• 3 tablespoons extra virgin olive oil, divided
• 4 cups chicken bone broth or vegetable broth for a vegetarian option
• Fresh dill, for topping
• Extra virgin olive oil, optional for drizzling

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a large baking dish or sheet pan, combine the zucchini, onion, oregano, and thyme. Toss with 2½ tablespoons of olive oil, ½ teaspoon salt, and freshly cracked black pepper. Nestle each half of the garlic head, cut side down, among the vegetables.
3. Step 3: Create a hole in the center of the vegetables and place the feta block there. Drizzle with the remaining olive oil.
4. Step 4: Roast in the oven until the zucchini is tender and the feta is caramelized, about 30 to 35 minutes.
5. Step 5: Remove the herbs and squeeze the roasted garlic out of its skins.
6. Step 6: Transfer the roasted vegetables, garlic, and feta to a blender. Add broth—use less if you prefer a thicker soup—and blend until smooth.
7. Step 7: Warm the soup on the stove if you want it hot, or serve chilled. Ladle into bowls and garnish with extra feta, fresh dill, and a drizzle of olive oil if desired.

Tips & Variations

• For a vegan version, substitute feta with crumbled tofu or a vegan cheese alternative and use vegetable broth.
• If you prefer a bit of heat, add a pinch of red pepper flakes before roasting.
• Roasting the garlic whole mellows its flavor—feel free to use more or less depending on your preference.
• To make this soup creamier without dairy, stir in a splash of coconut milk or cashew cream before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. This soup also freezes well; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other herbs instead of thyme and oregano?

Yes, fresh herbs like basil, rosemary, or parsley can be great substitutes depending on your flavor preference. Just add them before roasting to infuse the soup with their aroma.

Is it necessary to roast the feta?

Roasting the feta adds a rich, caramelized flavor and softens the cheese, which enhances the soup’s creaminess. However, you can skip roasting and add feta directly to the soup if you prefer a fresher taste.

Roasted Zucchini Soup with Feta and Fresh Dill Recipe

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This Roasted Zucchini Soup is a creamy, flavorful dish made by roasting zucchini, onion, herbs, and garlic alongside a block of feta cheese. The roasting caramelizes the vegetables and feta, creating a rich and savory base that’s blended smooth with broth. Served warm or chilled, and garnished with fresh dill and feta crumbles, this soup offers a delicious way to enjoy fresh summer produce with a Mediterranean twist.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables and Herbs

• 4 cups zucchini, cut into 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
• 1 whole garlic head, cut in half lengthwise

Dairy

• 1 6-ounce block feta cheese (plus 1 ounce more for garnish)

Liquids and Oils

• 3 tablespoons extra virgin olive oil (divided)
• 4 cups chicken bone broth or vegetable broth for vegetarian option

Seasonings

• Kosher salt and freshly cracked black pepper, to taste

Garnishes

• Fresh dill for topping
• Extra virgin olive oil, optional for drizzling

Instructions

1. Preheat Oven: Preheat your oven to 400°F to prepare for roasting the vegetables and feta.
2. Prepare Vegetables and Herbs: In a large baking dish or sheet pan, combine the zucchini cubes, onion wedges, oregano, and thyme. Toss these with 2½ tablespoons of the olive oil, ½ teaspoon kosher salt, and freshly cracked black pepper to coat evenly. Nestle each half of the garlic head into the vegetables, placing them cut side down for roasting.
3. Add Feta and Roast: Create a space in the center of the vegetables and place the 6-ounce block of feta there. Drizzle the remaining ½ tablespoon of olive oil over the feta. Roast everything in the oven for 30 to 35 minutes until the zucchini is tender and the feta is caramelized on top.
4. Blend Soup: Once roasted, remove the sprigs of herbs and squeeze the softened roasted garlic out of its skins. Transfer the roasted vegetables and feta into a blender. Add 4 cups of chicken bone broth or vegetable broth. Blend until smooth, adjusting broth quantity to reach your preferred soup consistency.
5. Heat and Serve: If desired, warm the blended soup on the stovetop before serving. Ladle the soup into bowls and garnish with the reserved 1 ounce of feta, fresh dill, and an optional drizzle of olive oil for added richness and flavor.

Notes

• You can use vegetable broth to keep this soup vegetarian.
• Adjust broth quantity for thicker or thinner consistency.
• Roasted garlic adds a sweet, mellow flavor; be sure to squeeze it out fully into the soup.
• The soup can be served warm or chilled depending on preference.
• Fresh dill and extra feta garnish add bright and tangy finish.

Keywords: zucchini soup, roasted zucchini, creamy soup, Mediterranean soup, feta cheese, roasted vegetables, healthy soup