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.
Foto: Skinnytaste
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)
Steps
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Preheat oven to 400°F.
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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.
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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.
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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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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