This simple Roasted Zucchini Feta Soup is roasted within the oven then blended till clean and creamy. You possibly can take pleasure in this soup scorching or chilly, making it good for summer time.
Roasted Zucchini Soup
Roasted Zucchini Feta Soup is as simple because it will get—simply toss all the pieces on a sheet pan, roast till tender and caramelized, then mix right into a silky, flavor- packed soup. The roasted zucchini and onion create a naturally candy base, whereas tangy feta provides a creamy end with none cream. You possibly can take pleasure in it scorching for a comfortable meal or chilled for a refreshing summer time lunch. It’s a bit completely different from my Creamy Zucchini Soup, which is made on the range with Parmesan cheese, however simply as easy and scrumptious. When you’re in search of extra methods to make use of up summer time squash, you’ll discover loads of inspiration in my zucchini recipes.
Why This Recipe Works
This recipe works so effectively as a result of it takes the identical sheet pan technique I take advantage of for my Sheet Pan Butternut Feta Soup and provides it a summer time twist. Roasting the zucchini concentrates its taste and brings out its pure sweetness, whereas feta provides creaminess and tang with out additional dairy. Mixing all the pieces creates a velvety texture that feels indulgent however is gentle and contemporary, good for heat climate.
- Easy, Healthful Substances: Made with pantry staples, contemporary greens and herbs, and protein-rich feta
- Versatile: Serve it scorching or chilled.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-fiber, Mediterranean diet-friendly, keto, low-carb, and anti- inflammatory
Substances You’ll Want
Beneath are all of the elements for this creamy roasted zucchini soup. See the recipe card under for the precise measurements.
- Zucchini: This soup is finest when made in the summertime when zucchini is at its peak.
- Aromatics: Onion and garlic mellow as they roast, including depth and sweetness.
- Herbs: Sprigs of contemporary thyme and oregano
- Salt and Black Pepper season the veggies.
- Feta thickens the soup with out including cream. Purchase a complete block, not crumbled cheese.
- Olive Oil for richness. It additionally prevents the greens from sticking the baking dish.
- Broth: Use hen bone broth for additional protein or vegetable broth to maintain the soup vegetarian.
- Garnish with contemporary dill and additional virgin olive oil
Make Roasted Zucchini Soup
Simply roast and mix to make this straightforward roasted zucchini soup. See the recipe card on the backside for printable instructions.
- Prep the Greens: Toss the zucchini, onion, thyme, and oregano with olive oil, salt, and pepper. Add the garlic halves, and place the feta within the middle. Drizzle with the remaining oil.
- Roast the greens at 400°F for 30 to 35 minutes.
- Mix the Soup: Discard the herbs and squeeze out the roasted garlic. Switch the vegetable and feta combination to the blender, add broth, and mix till clean.
- Serve: Heat the soup on the range or serve chilled. It’s good each methods! Prime it with additional feta, contemporary dill, and olive oil earlier than consuming.
Variations
- Zucchini: Substitute it with yellow squash.
- Herbs: When you solely have thyme or oregano, however not each, use twice the quantity of the herb you do have. You would additionally substitute rosemary. For the dill, chives or basil would additionally work.
- Onions: Substitute purple onion or shallots.
- No blender? You too can use an immersion blender in a pot, however the soup will likely be much less clean.
Storage
- Refrigerate leftovers for as much as 4 days.
- Freeze zucchini soup in 1- or 2-serving containers or zip-locked quart- dimension baggage for as much as 3 months. As soon as fall hits, it’ll be the proper meal in case you’re lacking summer time.
- Thaw:
- Thaw the soup within the fridge the day earlier than consuming.
- When you’re brief on time, place the closed container in a bowl of chilly water, altering the water each half-hour till the soup thaws.
- If the soup is saved in a glass container, you’ll be able to microwave the frozen soup straight from the freezer. As soon as it thaws a bit, stir it and proceed to microwave till heat.
- Reheat the soup in a pot on the range or within the microwave, or eat it chilled.
Extra Zucchini Recipes You Will Love
Try these 5 scrumptious zucchini recipes to encourage your subsequent meal!
When you make this wholesome roasted zucchini soup recipe, I might like to see it. Tag me in your photographs or movies on Instagram, TikTok, or Fb! And you’ll want to be a part of the Skinnytaste Neighborhood to see what everybody’s cooking!
Yield: 6 servings
Serving Dimension: 1 ⅓ cups
- 4 cups zucchini, reduce in giant cubes, about ¾ inch thick (20 ounces whole)
- 1 giant white onion, reduce into wedges
- 1 giant sprig contemporary thyme
- 1 giant sprig contemporary oregano
- Kosher salt, and freshly cracked black pepper to style
- 1 entire garlic head, reduce in half lengthwise
- 1 6-ounce feta block, plus 1 extra ounce for garnish
- 3 tablespoons additional virgin olive oil, divided
- 4 cups hen bone broth, or vegetable broth to maintain it vegetarian
- contemporary dill, for topping
- Additional virgin olive oil, elective for drizzling
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Preheat oven to 400°F.
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Mix zucchini, onion, oregano and thyme in a big baking dish or sheet pan then toss with 2½ tablespoons olive oil, ½ teaspoon salt & contemporary cracked black pepper. Nestle every half of the garlic head into the greens, reduce facet down.
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Create a gap within the middle and place feta block, drizzle with remaining olive oil. Roast till zucchini is tender and feta is caramelized, about 30-35 minutes.
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Take away herbs and squeeze out roasted garlic. Switch greens and cheese to the blender; add broth (use much less for a thicker soup) and mix till clean. Heat on the range when able to serve if you’d like it scorching or eat chilled. Ladle soup into bowls; garnish with additional feta and contemporary dill, plus a drizzle of olive oil, if desired.
Final Step:
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This soup shouldn’t be too thick. You need to use much less broth to make it thicker.
Serving: 1 ⅓ cups, Energy: 192 kcal, Carbohydrates: 7 g, Protein: 11.5 g, Fats: 13.5 g, Saturated Fats: 5 g, Ldl cholesterol: 32 mg, Sodium: 524 mg, Fiber: 1 g, Sugar: 2.5 g