This straightforward Roasted Zucchini Feta Soup is roasted within the oven then blended till clean and creamy. You’ll be able to take pleasure in 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 all the things 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 take pleasure in it scorching for a comfy meal or chilled for a refreshing summer time lunch. It’s a bit of totally different from my Creamy Zucchini Soup, which is made on the range with Parmesan cheese, however simply as easy and scrumptious. If you happen to’re on the lookout for 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 methodology I exploit 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. Mixing all the things creates a velvety texture that feels indulgent however is mild 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
Under are all of the components 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. Purchase an entire block, not crumbled cheese.
- Olive Oil for richness. It additionally prevents the greens from sticking the baking dish.
- Broth: Use hen bone broth for further protein or vegetable broth to maintain the soup vegetarian.
- Garnish with contemporary dill and further virgin olive oil
Learn 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 clean.
- Learn how to Serve: Heat the soup on the range or serve chilled. It’s good each methods! Prime it with further feta, contemporary dill, and olive oil earlier than consuming.
Variations
- Zucchini: Substitute it with yellow squash.
- Herbs: If you happen to solely have thyme or oregano, however not each, use twice the quantity of the herb you do have. You possibly can additionally substitute rosemary. For the dill, chives or basil would additionally work.
- Onions: Substitute crimson onion or shallots.
- No blender? You may also use an immersion blender in a pot, however the soup will probably 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 right meal in the event you’re lacking summer time.
- Learn how to Thaw:
- Thaw the soup within the fridge the day earlier than consuming.
- If you happen to’re quick 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
Take a look at these 5 scrumptious zucchini recipes to encourage your subsequent meal!
If you happen to 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 remember to be a part of the Skinnytaste Neighborhood to see what everybody’s cooking!
Yield: 6 servings
Serving Measurement: 1 ⅓ cups
- 4 cups zucchini, lower in massive cubes, about ¾ inch thick (20 ounces complete)
- 1 massive white onion, lower into wedges
- 1 massive sprig contemporary thyme
- 1 massive sprig contemporary oregano
- Kosher salt, and freshly cracked black pepper to style
- 1 complete 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 hen bone broth, or vegetable broth to maintain it vegetarian
- contemporary 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 & contemporary cracked black pepper. Nestle every half of the garlic head into the greens, lower facet 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 clean. Heat on the range when able to serve in order for you it scorching or eat chilled. Ladle soup into bowls; garnish with further feta and contemporary dill, plus a drizzle of olive oil, if desired.
Final Step:
Please depart a ranking and remark letting us understand how you preferred this recipe! This helps our enterprise to thrive and proceed offering free, high-quality recipes for you.
This soup just isn’t 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
