Roasted Zucchini Feta Soup

This Roasted Zucchini Feta Soup is simple, healthy, and perfect for using up an abundance of zucchini. It roasts on a sheet pan, then gets blended into a smooth soup that can be enjoyed hot or cold.

By @skinnytaste

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 4 medium zucchini
• 4 medium zucchini
• 1 large onion
• 3 cloves garlic
• 4 medium zucchini
• 1 large onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 4 cups vegetable broth
• 1 cup feta cheese
• 4 slices sourdough bread

Instructions

1. Preheat your oven to 400°F (200°C).
2. Wash 4 medium zucchinis thoroughly under running water.
3. Cut each zucchini lengthwise into quarters and then into 1-inch pieces.
4. Peel and chop 1 large onion into 1-inch pieces.
5. Peel and mince 3 cloves of garlic.
6. Place the zucchini, onion, and garlic onto a large baking sheet.
7. Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and pepper to taste.
8. Roast the vegetables in the preheated oven for 25–30 minutes or until tender and slightly golden.
9. Remove the roasted vegetables from the oven and allow them to cool slightly.
10. Transfer the roasted vegetables to a large blender or food processor.
11. Add 4 cups of vegetable broth to the blender with the roasted vegetables.
12. Blend the mixture until smooth and creamy.
13. Pour the blended soup into a pot and heat over medium heat until warmed through.
14. Stir in 1 cup of crumbled feta cheese into the warm soup.
15. Serve the soup hot with a drizzle of olive oil and a slice of sourdough bread on the side.