Roasted Zucchini Soup With Feta And Dill
This creamy roasted zucchini soup is a delightful blend of flavors, featuring the rich taste of roasted zucchini, tangy feta cheese, and fresh dill. It's a perfect starter or light meal that's both nutritious and satisfying.
Equipment
- 1 baking sheet
- 1 large pot
- 1 blender or immersion blender
- 1 measuring cups and spoons
- 1 wooden spoon
- 1 ladle
Ingredients
- 4 cups zucchini, chopped About 4 medium zucchini.
- 2 tablespoons olive oil
- 1 onion, chopped onion
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup crumbled feta cheese
- ¼ cup fresh dill, chopped
- to taste salt
- to taste pepper
- optional additional feta and dill for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the chopped zucchini on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in the oven for about 20 minutes, or until tender and slightly browned.
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Once the zucchini is done roasting, add it to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- Use a blender or an immersion blender to puree the soup until smooth. If using a traditional blender, blend in batches and be cautious of the hot liquid.
- Stir in the crumbled feta cheese and chopped dill. Season with additional salt and pepper if needed. Heat for another 2-3 minutes until warmed through.
- Serve hot, garnished with additional feta and dill if desired.
- Adjust the thickness of the soup by adding more or less broth depending on your preference.
- For a creamier texture, consider adding a splash of cream or Greek yogurt before serving.
Notes
You can adjust the thickness of the soup by adding more or less broth depending on your preference.
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
For a creamier texture, consider adding a splash of cream or Greek yogurt before serving.