Roasted Zucchini Soup with Feta & Dill

When life hands you zucchinis (and it usually does in abundance every summer), turn them into this Roasted Zucchini Soup with Feta & Dill. Creamy, herby, and just the right balance of tangy and savory, this soup tastes like it belongs at a seaside café in Greece. Honestly, if I closed my eyes while sipping it, I could practically hear the waves and the clinking of wine glasses.

The beauty of this soup? It’s just as cozy on a chilly autumn night as it is refreshing served chilled in summer. Roasting the zucchini first gives the dish that deep, caramelized flavor, while feta and dill bring brightness and flair. And don’t worry—it’s simple enough to pull off on a weeknight, but fancy enough to serve when friends drop by.

So grab that pile of zucchini on your counter (you know the one) and let’s make it shine.

Why You’ll Love This Roasted Zucchini Soup with Feta & Dill

• Flavorful layers: roasted veggies + tangy feta + herby dill.
• Versatile: delicious hot or chilled.
• Healthy comfort food: light yet satisfying.
• Meal-prep friendly: reheats beautifully.
• Mediterranean magic: feta and dill bring a sunny coastal vibe.

Ingredients (Serves 4)

• 4 medium zucchinis, chopped into chunks
• 1 medium yellow onion, roughly chopped
• 3 garlic cloves, unpeeled
• 2 tablespoons olive oil
• 4 cups vegetable broth (low sodium)
• 1/2 cup crumbled feta cheese, plus extra for garnish
• 2 tablespoons fresh dill, chopped (or 1 tbsp dried dill)
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Optional: 1/4 cup plain Greek yogurt or cream for added richness

Equipment Needed

• Baking sheet
• Blender or immersion blender
• Medium soup pot
• Knife and chopping board

Instructions

Step 1: Roast the Vegetables
Preheat oven to 400°F (200°C). Spread zucchini, onion, and garlic cloves on a baking sheet. Drizzle with olive oil, sprinkle lightly with salt and pepper, and roast 25–30 minutes until tender and golden at the edges.

Step 2: Prepare the Soup Base
Squeeze roasted garlic from skins. Transfer all vegetables to a blender or soup pot. Add broth and blend until smooth. (If using a standard blender, work in batches. Immersion blender? Do it right in the pot.)

Step 3: Heat and Season
Pour blended soup into a pot and simmer gently. Stir in feta, dill, and lemon juice. Add yogurt or cream now if you’d like extra richness.

Step 4: Final Adjustments
Taste and tweak—more salt, more pepper, or a splash more lemon juice if you like it tangy. For ultra-smooth soup, strain through a fine mesh sieve.

Step 5: Serve
Ladle into bowls. Garnish with extra feta and fresh dill. Serve hot with crusty bread, or chill for a refreshing summer starter.

Melania’s Tips for Perfect Zucchini Soup

• Roast until veggies are caramelized, not just soft—the flavor payoff is huge.
• Use fresh dill if possible; dried works, but fresh makes the soup sing.
• Add yogurt if serving chilled; it gives a velvety, refreshing finish.

Kitchen Tools You’ll Need

• Baking Sheet – Large enough to roast zucchini, onion, and garlic evenly.
• Blender or Immersion Blender – For a silky smooth soup base.
• Soup Pot – Medium-sized, to heat and season the soup.
• Chef’s Knife – Sharp for chopping zucchini, onion, and garlic.
• Cutting Board – Safe surface for prepping all vegetables.
• Measuring Cups & Spoons – To keep broth, olive oil, and seasonings accurate.
• Ladle – For serving the soup neatly into bowls.
• Optional: Fine Mesh Sieve – To achieve an ultra-smooth, restaurant-quality texture.

Bake It With the Littles

• Kids love brushing olive oil on veggies before roasting (yes, messy, but adorable).
• Let them crumble the feta with their fingers—it’s like edible play-dough.
• Have them swirl yogurt into bowls for a fancy restaurant-style finish.

Meal-Prep Magic

• Store in the fridge up to 4 days; the flavors get better by the day.
• Freeze in individual portions for quick lunches—just thaw and reheat.
• Great for Sunday batch cooking—you’ll thank yourself midweek.

Healthier Swaps Without Losing the Magic

• Skip the cream and yogurt to keep it dairy-light.
• Use reduced-fat feta to cut calories.
• Swap half the zucchini for cauliflower for extra nutrients.

Leftover Remix

• Use as a sauce: pour over grilled chicken or salmon.
• Serve cold in shot glasses as a chic summer appetizer.
• Stir into cooked pasta with extra feta for a quick creamy pasta dish.

Gift It Like a Pro

Pour the soup into mason jars, add a sprinkle of feta and dill in a little packet on the side, and tie with rustic twine. Perfect hostess gift for fall dinners!

FAQs

Can I use chicken broth instead of veggie broth?
Yes—use what you have. Chicken broth adds a bit more depth.

Can I make it vegan?
Absolutely. Skip the feta (or use vegan feta) and omit the yogurt/cream.

Does it taste good cold?
Yes! It’s bright and refreshing chilled—almost like a savory smoothie.

Can I add other veggies?
Go for it—celery, leeks, or even roasted bell peppers make lovely additions.

Final Thought

This Roasted Zucchini Soup with Feta & Dill is the kind of recipe that makes you feel like a genius in the kitchen. It’s simple, affordable, and downright delicious. Whether you serve it as a starter for friends or a cozy weeknight dinner for the family, it brings Mediterranean sunshine right to your table—no plane ticket required.

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