This straightforward Roasted Zucchini Feta Soup is roasted within the oven then blended till easy and creamy. You can get pleasure from this soup scorching or chilly, making it good for summer time.
Roasted Zucchini Soup
Roasted Zucchini Feta Soup is as straightforward 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 can get pleasure from it scorching for a comfortable meal or chilled for a refreshing summer time 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. If 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 properly as a result of it takes the identical sheet pan technique I take advantage of for my Sheet Pan Butternut Feta Soup and offers 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 further dairy. Blending the whole lot creates a velvety texture that feels indulgent however is mild and contemporary, good for heat climate.
- Simple, Wholesome Ingredients: 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
Ingredients You’ll Need
Below are all of the elements for this creamy roasted zucchini soup. See the recipe card beneath for the precise measurements.
- Zucchini: This soup is greatest 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. Buy an entire 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 contemporary dill and further virgin olive oil
How to Make Roasted Zucchini Soup
Just roast and mix to make this straightforward roasted zucchini soup. See the recipe card on the backside for printable instructions.
- Prep the Vegetables: 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.
- Blend the Soup: Discard the herbs and squeeze out the roasted garlic. Transfer the vegetable and feta combination to the blender, add broth, and mix till easy.
- How to Serve: Warm the soup on the range or serve chilled. It’s good each methods! Top it with further feta, contemporary dill, and olive oil earlier than eating.
Variations
- Zucchini: Replace it with yellow squash.
- Herbs: If you solely have thyme or oregano, however not each, use twice the quantity of the herb you do have. You might additionally substitute rosemary. For the dill, chives or basil would additionally work.
- Onions: Substitute purple onion or shallots.
- No blender? You may also 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- dimension baggage for as much as 3 months. Once fall hits, it’ll be the proper meal for those who’re lacking summer time.
- How to Thaw:
- Thaw the soup within the fridge the day earlier than eating.
- If 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. Once 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.
More Zucchini Recipes You Will Love
Check out these 5 scrumptious zucchini recipes to encourage your subsequent meal!
If you make this healthy roasted zucchini soup recipe, I’d like to see it. Tag me in your pictures or movies on Instagram, TikTok, or Facebook! And remember to be part of the Skinnytaste Community to see what everybody’s cooking!
Yield: 6 servings
Serving Size: 1 ⅓ cups
- 4 cups zucchini, reduce in massive cubes, about ¾ inch thick (20 ounces complete)
- 1 massive white onion, reduce into wedges
- 1 massive sprig contemporary thyme
- 1 massive 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 extra virgin olive oil, divided
- 4 cups rooster bone broth, or vegetable broth to maintain it vegetarian
- contemporary dill, for topping
- Extra virgin olive oil, optionally available for drizzling
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Preheat oven to 400°F.
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Combine 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 aspect 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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Remove herbs and squeeze out roasted garlic. Transfer greens and cheese to the blender; add broth (use much less for a thicker soup) and mix till easy. Warm 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 contemporary dill, plus a drizzle of olive oil, if desired.
Last Step:
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This soup just isn’t too thick. You can use much less broth to make it thicker.
Serving: 1 ⅓ cups, Calories: 192 kcal, Carbohydrates: 7 g, Protein: 11.5 g, Fat: 13.5 g, Saturated Fat: 5 g, Cholesterol: 32 mg, Sodium: 524 mg, Fiber: 1 g, Sugar: 2.5 g
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