Introduction
There are some recipes that just feel like a warm hug in a bowl, and this Roasted Zucchini Soup with Feta is absolutely one of them. Remember those hazy summer days when zucchini was practically overflowing from the garden? This soup takes that fresh, vibrant flavor and transforms it into something so wonderfully comforting and surprisingly sophisticated, all without a ton of fuss. It’s the kind of dish that makes you feel good, inside and out, and best of all, it’s incredibly simple to whip up!
Why You’ll Love This Recipe
- Fast: Most of the work happens in the oven, leaving you free to relax!
- Easy: Seriously, toss, roast, blend, and enjoy. It doesn’t get much simpler than this.
- Giftable: Imagine sharing a batch of this delicious soup with a friend – perfect for new parents, someone feeling under the weather, or just because!
- Crowd-pleasing: Even zucchini skeptics will be asking for seconds. The roasted flavor and creamy texture are universally loved.
Ingredients
Gathering your ingredients is the first step to soup-er success! Here’s what you’ll need:
- 4 cups zucchini, cut into large cubes (about ¾ inch thick) – the star of our show!
- 1 large white onion, cut into wedges – adds a beautiful sweetness when roasted.
- 1 large sprig fresh thyme – for that lovely, earthy aroma.
- 1 large sprig fresh oregano – a little Mediterranean magic!
- Kosher salt, to taste – enhances all those gorgeous flavors.
- Freshly cracked black pepper, to taste – a classic pairing.
- 1 whole garlic head, cut in half lengthwise – don’t be scared, the roasting makes it sweet and mild!
- 7 ounces feta cheese, divided – this is our secret weapon for creaminess and a salty tang.
- 3 tablespoons extra virgin olive oil, divided – for that beautiful roast and a silky smooth finish.
- 4 cups chicken bone broth (or vegetable broth for a vegetarian option) – the liquid base that brings it all together. I love using bone broth for an extra nutrient boost!
- Fresh dill, for topping – brightens everything up.
- Extra virgin olive oil, for drizzling (optional) – a little extra luxury!
How to Make It
Alright, let’s get cooking! It’s so straightforward, you’ll be amazed:
- Preheat your oven to a cozy 400°F (200°C).
- Get ready to roast! On a large baking sheet, toss your zucchini cubes, onion wedges, thyme sprig, oregano sprig, and the halved garlic head. Drizzle with 2 tablespoons of extra virgin olive oil, and season generously with kosher salt and freshly cracked black pepper.
- Add the feta! Place the 6-ounce block of feta cheese right onto the baking sheet with all those veggies. It’s going to get wonderfully soft and creamy.
- Roast away! Pop the baking sheet into the preheated oven and roast for about 25-30 minutes. You’re looking for your vegetables to be tender and kissed with a little browning, and that feta should be soft and inviting.
- Time to de-herb! Carefully remove the thyme and oregano sprigs from the baking sheet.
- Garlic magic! Gently squeeze the softened roasted garlic cloves from their skins right onto the baking sheet. They’ll be perfectly spreadable and sweet.
- Into the blender they go! Transfer all those glorious roasted ingredients from the baking sheet into your blender. Pour in the chicken or vegetable broth.
- Blend till smooth! Blend everything until your soup is wonderfully smooth and creamy. If it seems a bit too thick for your liking, just add a splash more broth or even some water until you reach your perfect consistency.
- Taste and adjust. Give your soup a little taste and add more salt and pepper if you think it needs it.
- Serve it up! Ladle the warm, comforting soup into bowls.
- The final touch! Crumble the remaining 1 ounce of feta cheese over each serving. This adds a lovely burst of salty flavor and texture.
- Garnish and enjoy! Sprinkle with fresh dill and, if you’re feeling fancy, a little drizzle of extra virgin olive oil.
Substitutions & Additions
This recipe is fantastic as is, but feel free to get creative!
- Vegetarian/Vegan: As mentioned, swapping chicken broth for vegetable broth makes it vegetarian. For a vegan version, use vegetable broth and omit the feta, perhaps adding a swirl of cashew cream or a sprinkle of nutritional yeast for a cheesy flavor.
- Broth Boost: If you don’t have broth on hand, you can use water, but broth will give you a richer flavor.
- Spice it Up: Add a pinch of red pepper flakes to the roasting pan for a little heat.
- Creaminess Control: If you want an even richer soup, you can add a splash of heavy cream or coconut milk (for a dairy-free option) when blending.
- Herb Swap: While thyme and oregano are lovely, feel free to experiment with other fresh herbs like rosemary or even a touch of basil.
Tips for Success
A few little pointers to make sure your soup is absolutely perfect:
- Don’t overcrowd the pan: Make sure your vegetables have enough space on the baking sheet to roast properly. If they’re too crowded, they’ll steam instead of getting those lovely browned bits.
- Roast the garlic with the skin on: This helps it steam and become wonderfully soft and sweet, making it easy to squeeze out.
- Taste, taste, taste! Seasoning is key. Always taste your soup before serving and adjust the salt and pepper.
- Prep ahead: You can chop all your vegetables and get them ready for roasting a day in advance. Store them in an airtight container in the refrigerator.
How to Store It
This soup stores beautifully! Once cooled, transfer any leftovers to an airtight container and pop it in the refrigerator. It should stay fresh for up to 3-4 days. Reheat gently on the stovetop or in the microwave, and add a splash of broth or water if it seems a little thick.
FAQs
- Can I make this soup ahead of time?
- Yes! You can roast the vegetables and garlic and store them in the fridge for up to 2 days. When you’re ready to serve, blend them with the broth and feta.
- What can I use instead of bone broth?
- Vegetable broth is a perfect substitute for a vegetarian option. Even water will work in a pinch, though the flavor will be a bit less rich.
- Can I freeze this soup?
- Yes, this soup freezes well! Once cooled, store it in a freezer-safe container for up to 2-3 months. Thaw in the refrigerator and reheat gently.
- Is this soup good for picky eaters?
- Absolutely! The roasting process mellows out the zucchini flavor and creates a wonderfully creamy, mild soup that many picky eaters enjoy. The feta adds a familiar salty component they might love!
Cozy & Creamy Roasted Zucchini Soup with Feta
A comforting and surprisingly sophisticated soup that transforms fresh zucchini into a creamy, flavorful dish with the help of roasted vegetables and salty feta cheese.
Equipment
- Baking Sheet
- Blender
Ingredients
Main ingredients
- 4 cups zucchini cut into large cubes (about ¾ inch thick)
- 1 large white onion cut into wedges
- 1 large sprig fresh thyme
- 1 large sprig fresh oregano
- to taste Kosher salt
- to taste Freshly cracked black pepper
- 1 whole garlic head cut in half lengthwise
- 7 ounces feta cheese divided
- 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 for drizzling (optional)
Instructions
- Preheat your oven to a cozy 400°F (200°C).
- On a large baking sheet, toss your zucchini cubes, onion wedges, thyme sprig, oregano sprig, and the halved garlic head. Drizzle with 2 tablespoons of extra virgin olive oil, and season generously with kosher salt and freshly cracked black pepper.4 cups zucchini
- Place the 6-ounce block of feta cheese right onto the baking sheet with all those veggies. It’s going to get wonderfully soft and creamy.4 cups zucchini
- Pop the baking sheet into the preheated oven and roast for about 25-30 minutes. You’re looking for your vegetables to be tender and kissed with a little browning, and that feta should be soft and inviting.
- Carefully remove the thyme and oregano sprigs from the baking sheet.4 cups zucchini
- Gently squeeze the softened roasted garlic cloves from their skins right onto the baking sheet. They’ll be perfectly spreadable and sweet.4 cups zucchini
- Transfer all those glorious roasted ingredients from the baking sheet into your blender. Pour in the chicken or vegetable broth.4 cups zucchini
- Blend everything until your soup is wonderfully smooth and creamy. If it seems a bit too thick for your liking, just add a splash more broth or even some water until you reach your perfect consistency.4 cups zucchini
- Give your soup a little taste and add more salt and pepper if you think it needs it.4 cups zucchini
- Ladle the warm, comforting soup into bowls.
- Crumble the remaining 1 ounce of feta cheese over each serving. This adds a lovely burst of salty flavor and texture.4 cups zucchini
- Sprinkle with fresh dill and, if you’re feeling fancy, a little drizzle of extra virgin olive oil.4 cups zucchini
Notes
This soup stores beautifully! Once cooled, transfer any leftovers to an airtight container and pop it in the refrigerator. It should stay fresh for up to 3-4 days. Reheat gently on the stovetop or in the microwave, and add a splash of broth or water if it seems a little thick. It also freezes well for up to 2-3 months.