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Roasted Zucchini Soup
This easy Roasted Zucchini Feta Soup is roasted in the oven then blended until smooth and creamy. Enjoy this soup hot or chilled, perfect for summer.
Equipment
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 then toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, 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 the blender; add broth (use less for a thicker soup) and blend until smooth. Warm on the stove when ready to serve if you want it hot or eat chilled. Ladle soup into bowls; garnish with extra feta and fresh dill, plus a drizzle of olive oil, if desired.
Notes
This soup is not too thick. You can use less broth to make it thicker.
Nutrition
Serving: 1⅓ cups, Calories: 192kcal, Carbohydrates: 7g, Protein: 11.5g, Fat: 13.5g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 524mg, Fiber: 1g, Sugar: 2.5g
- WW Points: 6