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.