Roasted Zucchini Soup with Feta and Fresh Dill Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the vegetables and feta.
- 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.
- 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.
- 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.
- 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
