This simple Roasted Zucchini Feta Soup is roasted within the oven then blended till easy and creamy. You’ll be able to get pleasure from this soup scorching or chilly, making it excellent for summer season.
Roasted Zucchini Soup
Roasted Zucchini Feta Soup is as simple because it will get—simply toss the whole lot 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’ll be able to get pleasure from it scorching for a comfortable meal or chilled for a refreshing summer season lunch. It’s a bit of completely different from my Creamy Zucchini Soup, which is made on the range with Parmesan cheese, however simply as easy and scrumptious. For those who’re searching for extra methods to make use of up summer season squash, you’ll discover loads of inspiration in my zucchini recipes.
Why This Recipe Works
This recipe works so properly 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 season twist. Roasting the zucchini concentrates its taste and brings out its pure sweetness, whereas feta provides creaminess and tang with out further dairy. Mixing the whole lot creates a velvety texture that feels indulgent however is gentle and recent, excellent for heat climate.
- Easy, Healthful Substances: Made with pantry staples, recent 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
Under are all of the components 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 recent 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 rooster bone broth for further protein or vegetable broth to maintain the soup vegetarian.
- Garnish with recent dill and further virgin olive oil
Tips on how to 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 heart. 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 easy.
- Tips on how to Serve: Heat the soup on the range or serve chilled. It’s good each methods! High it with further feta, recent dill, and olive oil earlier than consuming.
Variations
- Zucchini: Change it with yellow squash.
- Herbs: For those who solely have thyme or oregano, however not each, use twice the quantity of the herb you do have. You could possibly additionally substitute rosemary. For the dill, chives or basil would additionally work.
- Onions: Substitute pink onion or shallots.
- No blender? You can even use an immersion blender in a pot, however the soup will likely be much less easy.
Storage
- Refrigerate leftovers for as much as 4 days.
- Freeze zucchini soup in 1- or 2-serving containers or zip-locked quart- measurement baggage for as much as 3 months. As soon as fall hits, it’ll be the right meal in case you’re lacking summer season.
- Tips on how to Thaw:
- Thaw the soup within the fridge the day earlier than consuming.
- For those who’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 possibly can 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!
For those who make this wholesome roasted zucchini soup recipe, I might like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Fb! And be sure you be part of the Skinnytaste Group to see what everybody’s cooking!
Yield: 6 servings
Serving Dimension: 1 ⅓ cups
- 4 cups zucchini, lower in massive cubes, about ¾ inch thick (20 ounces whole)
- 1 massive white onion, lower into wedges
- 1 massive sprig recent thyme
- 1 massive sprig recent oregano
- Kosher salt, and freshly cracked black pepper to style
- 1 entire garlic head, lower in half lengthwise
- 1 6-ounce feta block, plus 1 extra ounce for garnish
- 3 tablespoons further virgin olive oil, divided
- 4 cups rooster bone broth, or vegetable broth to maintain it vegetarian
- recent dill, for topping
- Further 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 & recent cracked black pepper. Nestle every half of the garlic head into the greens, lower aspect down.
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Create a gap within the heart 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 easy. Heat on the range when able to serve if you would like it scorching or eat chilled. Ladle soup into bowls; garnish with further feta and recent dill, plus a drizzle of olive oil, if desired.
Final Step:
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This soup isn’t too thick. You should utilize 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
