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Roasted Zucchini Soup with Feta and Dill
why make this recipe
Roasted Zucchini Soup with Feta and Dill is a delicious and healthy choice. This soup is packed with fresh flavors and nutritious ingredients. It’s perfect for any season and can be enjoyed hot or cold. Plus, it is quick to make, making it ideal for busy days.
how to make Roasted Zucchini Soup with Feta and Dill
Ingredients :
- 2 large zucchinis
- 1 medium onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 cup crumbled feta cheese
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 2 tablespoons olive oil
- Salt and pepper to taste
Directions :
- Preheat your oven to 400°F (200°C).
- Chop the zucchinis and onion into small pieces. Mince the garlic.
- Place the chopped vegetables on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss until coated.
- Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly browned.
- Transfer the roasted vegetables to a pot. Add the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Stir in the feta cheese and dill. Adjust seasoning if needed.
how to serve Roasted Zucchini Soup with Feta and Dill
Serve the soup hot in bowls. You can garnish it with extra feta cheese and a sprinkle of fresh dill for a nice touch. It pairs well with crusty bread for dipping.
how to store Roasted Zucchini Soup with Feta and Dill
Once cooled, store the soup in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze the soup for up to 3 months. Just make sure to leave out the feta when freezing and add it when you reheat the soup.
tips to make Roasted Zucchini Soup with Feta and Dill
- Use fresh zucchini for the best flavor.
- If you like a creamier soup, add a splash of cream or yogurt before serving.
- Roasting the vegetables adds deep flavor, so don’t skip this step.
variation
You can add other vegetables like carrots or potatoes for different flavors. Herbs like basil or parsley can replace the dill for a different taste.
FAQs
1. Can I make this soup vegan?
Yes! You can simply leave out the feta cheese or use a vegan cheese substitute.
2. Can I use frozen zucchini for this recipe?
It’s best to use fresh zucchini, but you can use frozen if you don’t have fresh. Just skip the roasting step.
3. How can I make the soup thicker?
To make the soup thicker, you can add more vegetables or reduce the broth. Blending longer will also help create a thicker consistency.
Roasted Zucchini Soup with Feta and Dill
A delicious and healthy soup packed with fresh flavors, perfectly enjoyed hot or cold.
Ingredients
Vegetables
- 2 large zucchinis Use fresh zucchini for the best flavor.
- 1 medium onion
- 2 cloves garlic Mince before use.
- 4 cups vegetable broth Can be adjusted to change soup thickness.
Dairy and Herbs
- 1 cup crumbled feta cheese Add after blending the soup.
- 1 tablespoon fresh dill Or 1 teaspoon dried dill.
Seasonings and Cooking Fat
- 2 tablespoons olive oil For roasting the vegetables.
- to taste Salt and pepper Adjust as needed.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Chop the zucchinis and onion into small pieces. Mince the garlic.
- Place the chopped vegetables on a baking sheet. Drizzle with olive oil, then season with salt and pepper. Toss until coated.
Roasting
- Roast the vegetables in the oven for about 25-30 minutes, or until they are tender and slightly browned.
Cooking
- Transfer the roasted vegetables to a pot. Add the vegetable broth and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- Stir in the feta cheese and dill. Adjust seasoning if needed.
Serving
- Serve the soup hot in bowls. Garnish with extra feta cheese and a sprinkle of fresh dill.
- It pairs well with crusty bread for dipping.
Notes
Once cooled, store the soup in an airtight container in the refrigerator for up to 5 days. You can freeze the soup for up to 3 months—leave out the feta when freezing and add it when reheating the soup. For a creamier texture, add a splash of cream or yogurt before serving.
