Delightful Roasted Zucchini Soup with Feta for Summer Bliss

A nutritious Roasted Zucchini Soup with Feta that celebrates summer flavors, perfect for gluten-free and vegetarian diets.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 cups

Course: Soups

Cuisine: Mediterranean

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 cups Zucchini cut into large cubes
1 large White Onion chopped
1 head Garlic Roasted

For Seasoning

1 tablespoon Fresh Thyme or dried thyme
1 tablespoon Fresh Oregano or dried oregano
to taste Kosher Salt
to taste Freshly Ground Pepper

For the Creamy Finish

4 ounces Feta Cheese can substitute with dairy-free feta
2 tablespoons Extra Virgin Olive Oil or avocado oil

For Blending

4 cups Chicken Bone Broth or Vegetable Broth low-sodium recommended

For Garnish

2 tablespoons Fresh Dill or substitute with parsley

Equipment

Oven
baking dish
Blender

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
In your baking dish, combine zucchini, white onion, fresh thyme, fresh oregano, olive oil, salt, and pepper.
Slice the garlic head in half and place it among the veggies, then nestle the feta cheese in the center.
Roast for 30-35 minutes until the veggies are tender and slightly caramelized.
Let the dish cool slightly, then squeeze garlic into the mix and transfer everything to a blender.
Add broth and blend until smooth.
If desired, warm the soup on the stove before serving.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 12gProtein: 7gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 320mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

This soup can be enjoyed warm or chilled, ideal for summer days.

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