Name: Roasted Zucchini Soup With Feta And Dill Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4 cups zucchini, chopped (About 4 medium zucchini); 1 onion, chopped; 3 cloves garlic, minced; 2 tablespoons olive oil; 4 cups vegetable broth; 1 cup crumbled feta cheese; 1/4 cup fresh dill, chopped; Optional: additional feta and dill for garnish; Salt, to taste; Pepper, to taste

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If you’re looking for a soup that captures the bright, fresh flavors of summer but with a cozy, comforting twist, this Roasted Zucchini Soup With Feta And Dill is absolutely for you. It’s the kind of dish that feels like a warm hug in a bowl, combining the sweetness of roasted zucchini with the tangy creaminess of feta and the herby freshness of dill. The roasting step deepens the zucchini’s flavor, creating a soup that’s rich, vibrant, and utterly satisfying. Whether you’re making it for a weeknight dinner or an impressive starter, this soup brings simple ingredients together for an unforgettable taste experience.

Roasted Zucchini Soup With Feta And Dill Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Roasted Zucchini Soup With Feta And Dill plays a key role, from the tender roasted zucchini that provides sweetness and depth to the creamy feta that adds a salty punch, and the dill that brightens everything up with its herbal zing. These simple ingredients make your cooking straightforward but yield a spectacularly flavorful result.

4 cups zucchini, chopped: Choose fresh, firm zucchini to ensure the best texture and flavor.
2 tablespoons olive oil: Needed both for roasting and sautéing, it adds richness and helps develop flavor.
1 onion, chopped: Provides a natural sweetness and depth when sautéed.
3 cloves garlic, minced: Adds a fragrant, savory note that complements the zucchini perfectly.
4 cups vegetable broth: Creates the soup’s base and can be adjusted for desired thickness.
1 cup crumbled feta cheese: Gives the soup a salty creaminess that melts beautifully into the puree.
1/4 cup fresh dill, chopped: Adds a distinctive herbaceous flavor that brightens the entire dish.
Salt and pepper to taste: Essential seasonings that bring all the flavors into harmony.
Optional additional feta and dill for garnish: For a gorgeous presentation and extra bursts of flavor.

How to Make Roasted Zucchini Soup With Feta And Dill

Step 1: Roast the Zucchini

Preheat your oven to 400°F (200°C). Spread the chopped zucchini on a baking sheet, drizzle with one tablespoon of olive oil, and sprinkle with salt and pepper. Roasting brings out the natural sweetness and adds a slight caramelization that makes this soup truly special. Roast for about 20 minutes, until the zucchini is tender and starting to brown.

Step 2: Sauté Onion and Garlic

While the zucchini is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook until it’s soft and translucent, about five minutes. Stir in the minced garlic and sauté for another minute — this step builds a fragrant foundation to balance the zucchini’s sweetness perfectly.

Step 3: Simmer the Soup

Once the zucchini is roasted, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce heat and let it gently simmer for 10 minutes. This allows all the flavors to meld beautifully while softening any remaining bites of zucchini for a smooth, unified texture.

Step 4: Blend the Soup

Use an immersion blender to puree the soup until silky and smooth. If you don’t have one, transfer the soup to a blender in batches, being careful with the hot liquid. This step transforms the hearty roasted ingredients into a creamy, luscious base that’s just begging to be enjoyed.

Step 5: Add Feta and Dill

Stir in the crumbled feta cheese and the fresh chopped dill. These add a wonderful tang and fresh herbal notes that take this Roasted Zucchini Soup With Feta And Dill to the next level. Season with a little more salt and pepper if needed, then warm through for a couple more minutes so the flavors blend perfectly.

How to Serve Roasted Zucchini Soup With Feta And Dill

Garnishes

Additional crumbled feta and sprigs of fresh dill make perfect garnishes, creating a pretty presentation and offering extra layers of taste. A light swirl of olive oil or a dollop of Greek yogurt also complements this soup beautifully for those who like a bit more creaminess.

Side Dishes

This soup pairs wonderfully with crusty bread or warm pita for dipping, making the meal heartier and more satisfying. A crisp green salad or roasted vegetables served alongside will round out your plate nicely if you want to keep things light yet nourishing.

Creative Ways to Present

Serve the soup in individual bowls with a sprinkle of toasted pine nuts or pumpkin seeds for a delightful crunch. You can also drizzle chili oil for some heat or scatter microgreens for a fresh, gourmet touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

This Roasted Zucchini Soup With Feta And Dill keeps well in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it a fantastic option for an easy next-day meal or lunch on the go.

Freezing

You can freeze the soup in portioned containers for up to 3 months. To preserve the best texture, wait to add the dill and feta until after reheating, as fresh herbs and cheese tend to change slightly in the freezer.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to avoid scorching. Add a splash of broth or water if it’s too thick and stir in fresh dill and crumbled feta once warmed through for that fresh, vibrant flavor.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and mild flavor that will work perfectly in this soup, adding a subtle sweetness and vibrant color.

Is this soup suitable for a vegetarian diet?

Yes, this recipe is vegetarian-friendly since it uses vegetable broth and feta cheese. Just be sure your broth doesn’t contain any animal-derived ingredients.

How can I make this soup vegan?

Simply swap the feta for a vegan cheese alternative or nutritional yeast for a cheesy flavor, and make sure to use a vegan vegetable broth. Fresh dill will still add that wonderful herbaceous finish.

Can I make this soup spicy?

Of course! Adding a pinch of red pepper flakes while sautéing the onion or a drizzle of chili oil before serving can give your Roasted Zucchini Soup With Feta And Dill an exciting, gentle heat.

What’s the best way to blend the soup if I don’t have an immersion blender?

Use a high-speed blender and blend in batches, filling the blender no more than halfway. Let the soup cool slightly to avoid any splatters from the hot liquid, then blend until smooth and creamy.

Final Thoughts

This Roasted Zucchini Soup With Feta And Dill is a shining example of how simple ingredients combined with thoughtful preparation can create something truly delicious. It’s comforting, fresh, and bursting with flavor—a recipe destined to become a cherished favorite. I can’t wait for you to try it and make it your own, savoring every creamy, herby spoonful.

Roasted Zucchini Soup With Feta And Dill Recipe

★★★★★

4.9 from 13 reviews

Author: Sophie
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This roasted zucchini soup with feta and dill is a creamy, flavorful dish that’s perfect for a light lunch or dinner. Roasting the zucchini brings out a rich, caramelized flavor, while the feta cheese adds a tangy creaminess complemented perfectly by fresh dill. It’s a comforting and easy-to-make vegetarian soup that’s both nutritious and delicious.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the zucchini.
Roast Zucchini: Spread the chopped zucchini on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for about 20 minutes until tender and slightly browned to enhance the flavors.
Sauté Onion and Garlic: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Then stir in the minced garlic and cook for an additional minute to release their aroma.
Add Zucchini and Broth: Transfer the roasted zucchini to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to meld the flavors.
Blend Soup: Use an immersion blender to puree the soup until smooth. If using a traditional blender, blend in batches carefully as the soup is hot.
Add Feta and Dill: Stir in the crumbled feta cheese and chopped dill. Season with additional salt and pepper if needed. Heat the soup for another 2 to 3 minutes until warmed through and creamy.
Serve and Garnish: Serve the soup hot, garnished with extra feta and fresh dill if desired for a vibrant presentation.
Adjust Consistency: Modify the soup’s thickness by adding more or less vegetable broth according to your preference.
Optional Creaminess: For a creamier texture, consider stirring in a splash of cream or Greek yogurt before serving.

Notes

You can substitute vegetable broth with chicken broth if not vegetarian.
To make this soup vegan, omit feta or replace with a vegan cheese alternative.
Roasting zucchini enhances its natural sweetness and depth of flavor.
Be cautious when blending hot liquids to avoid splatters and burns.
The soup keeps well refrigerated for up to 3 days and can be reheated gently on the stove.
Adding cream or Greek yogurt will increase the calorie and fat content.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Roasting and Simmering
Cuisine: Mediterranean