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.
Ingredients
Scale
Vegetables
- 4 cups zucchini, chopped (About 4 medium zucchini)
- 1 onion, chopped
- 3 cloves garlic, minced
Liquids & Oils
- 2 tablespoons olive oil
- 4 cups vegetable broth
Cheese & Herbs
- 1 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- Optional: additional feta and dill for garnish
Seasonings
- Salt, to taste
- Pepper, to taste
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
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 5g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg
Keywords: roasted zucchini soup, feta soup, dill soup, vegetarian soup, creamy zucchini soup, Mediterranean soup, easy soup recipe
