Roasted Zucchini Feta Soup

Introduction

Roasted Zucchini Feta Soup is a delicious and wholesome dish that brings together the fresh taste of zucchini and the creamy richness of feta cheese. It’s perfect for a cozy night in or when you want something warm and satisfying. This soup is not only tasty but also easy to make, making it a great choice for busy weeknights.

Why Make This Recipe

Making Roasted Zucchini Feta Soup is a fantastic way to enjoy seasonal vegetables. It’s packed with nutrients, and you can whip it up in no time. The roasting process enhances the flavors of the zucchini and onion while the feta cheese adds a creamy touch. Not to mention, it’s a great way to sneak in some veggies for you and your family!

How to Make Roasted Zucchini Feta Soup

Ingredients:

4 medium zucchinis, chopped
1 medium potato, peeled and diced
1 small onion, chopped
3 cloves garlic, minced
1 tbsp olive oil (plus more for garnish)
3 cups vegetable broth
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1/2 tsp dried oregano
3/4 cup crumbled feta cheese (plus more for topping)
2 tbsp fresh dill, chopped (plus sprigs for garnish)
Optional: squeeze of lemon juice

Directions:

Preheat your oven to 400°F (200°C). Toss the chopped zucchini and onion with olive oil. Spread them out on a baking sheet and roast for 25–30 minutes until soft and lightly browned.
In a pot, sauté the minced garlic over medium heat until it is fragrant.
Add the roasted vegetables, diced potato, vegetable broth, salt, pepper, and dried oregano to the pot. Let it simmer for 15 minutes or until the potatoes are tender.
Stir in the crumbled feta cheese and chopped dill. Blend the soup until smooth using an immersion blender or a regular blender.
Serve the soup hot, topped with extra feta cheese, fresh dill, and a drizzle of olive oil. You can also add a splash of lemon juice for a bright twist if you like.

How to Serve Roasted Zucchini Feta Soup

Serve Roasted Zucchini Feta Soup in warm bowls. You can garnish each bowl with more crumbled feta, fresh dill sprigs, and a light drizzle of olive oil. Pair it with crusty bread or a fresh salad for a complete meal.

How to Store Roasted Zucchini Feta Soup

If you have leftovers, let the soup cool down and then transfer it to an airtight container. You can keep it in the refrigerator for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

Tips to Make Roasted Zucchini Feta Soup

For a smoother texture, make sure to blend the soup well.
Adjust the seasoning to your liking. You can add more salt or pepper based on your preference.
Experiment with different herbs like basil or parsley for extra flavor.

Variation

Feel free to add other vegetables like carrots or bell peppers to the roast for added flavor and nutrition. You can also swap out the feta for goat cheese for a different taste.

FAQs

1. Can I use frozen zucchini for this soup?
Yes! You can use frozen zucchini, but the texture may be slightly different. Make sure to thaw and drain any excess water before roasting or adding to the soup.

2. Can I make this soup vegan?
Yes! You can replace the feta cheese with a plant-based alternative or simply leave it out for a vegan version.

3. How can I make this soup spicier?
If you want some heat, add a pinch of red pepper flakes while sautéing the garlic or mix in some spicy pepper sauce before serving.

Enjoy making and sharing your Roasted Zucchini Feta Soup! It’s a simple, comforting dish that everyone will love.