When it’s hot outside, prep this soup by roasting the zucchini first thing In the morning before temperatures start to climb. Then stick it in the fridge until time to blend for supper. The cold soup makes a delicious dinner – maybe with a tomato sandwich. Perfect for a long hot summer evening!
Roasted Zucchini Soup with Feta
Ingredients:
- 4 cups zucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
- 1 large white onion, cut into wedges
- 1 large sprig fresh thyme
- 1 large sprig fresh oregano
- Kosher salt, and freshly cracked black pepper to taste
- 1 whole garlic head, cut in half lengthwise
- 1 6-ounce feta block, plus 1 more ounce for garnish
- 3 tablespoons extra virgin olive oil, divided
- 4 cups chicken bone broth, or vegetable broth to keep it vegetarian
- fresh dill, for topping
- Extra virgin olive oil, optional for drizzling
Instructions:
- Preheat oven to 400°F.
- Combine zucchini, onion, oregano and thyme in a large baking dish or sheet pan then toss with 2½ tablespoons olive oil, ½ teaspoon salt & fresh cracked black pepper. Nestle each half of the garlic head into the vegetables, cut side down.
- Create a hole in the center and place feta block, drizzle with remaining olive oil. Roast until zucchini is tender and feta is caramelized, about 30-35 minutes.
- Remove herbs and squeeze out roasted garlic. Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Warm on the stove when ready to serve if you want it hot or eat chilled. Ladle soup into bowls; garnish with extra feta and fresh dill, plus a drizzle of olive oil, if desired.
Cook’s Note: I think you could easily grill the zucchini and feta rather than bake it for this dish or even saute it in a skillet and still end up with a beautifully blendable base for your cold soup.
