Print

Roasted Zucchini Soup: A Creamy Delight with Feta & Dill

Roasted Zucchini Soup with Feta & Dill

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in this creamy Roasted Zucchini Soup, enhanced with the tanginess of feta and the freshness of dill. A perfect blend for a light meal.

Ingredients

Scale
  • 4 cups roasted zucchini
  • 1 cup feta cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 tablespoon lemon juice
  • Salt to taste
  • Pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss zucchini with olive oil, salt, and pepper, then roast for 25-30 minutes.
  3. In a large pot, heat olive oil over medium heat and sauté onion and garlic until soft.
  4. Add roasted zucchini and vegetable broth, then bring to a simmer.
  5. Blend the soup until smooth, then stir in feta, dill, and lemon juice.
  6. Season with additional salt and pepper if needed.
  7. Serve warm, garnished with extra feta and dill.

Notes

  • This soup can be served hot or chilled, depending on your preference.
  • Feel free to add other herbs for extra flavor.

Nutrition