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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings 4

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.