This easy Roasted Zucchini Feta Soup is roasted in the oven then blended until smooth and creamy. You can enjoy this soup hot or cold, making it perfect for summer.
Roasted Zucchini Soup
Roasted Zucchini Feta Soup is as easy as it gets—just toss everything on a sheet pan, roast until tender and caramelized, then blend into a silky, flavor- packed soup. The roasted zucchini and onion create a naturally sweet base, while tangy feta adds a creamy finish without any cream. You can enjoy it hot for a cozy meal or chilled for a refreshing summer lunch. It’s a little different from my Creamy Zucchini Soup, which is made on the stove with Parmesan cheese, but just as simple and delicious. If you’re looking for more ways to use up summer squash, you’ll find plenty of inspiration in my zucchini recipes.
Why This Recipe Works
This recipe works so well because it takes the same sheet pan method I use for my Sheet Pan Butternut Feta Soup and gives it a summer twist. Roasting the zucchini concentrates its flavor and brings out its natural sweetness, while feta adds creaminess and tang without extra dairy. Blending everything creates a velvety texture that feels indulgent but is light and fresh, perfect for warm weather.
- Simple, Wholesome Ingredients: Made with pantry staples, fresh vegetables and herbs, and protein-rich feta
- Versatile: Serve it hot or chilled.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, high-fiber, Mediterranean diet-friendly, keto, low-carb, and anti- inflammatory
Ingredients You’ll Need
Below are all the ingredients for this creamy roasted zucchini soup. See the recipe card below for the exact measurements.
- Zucchini: This soup is best when made in the summer when zucchini is at its peak.
- Aromatics: Onion and garlic mellow as they roast, adding depth and sweetness.
- Herbs: Sprigs of fresh thyme and oregano
- Salt and Black Pepper season the veggies.
- Feta thickens the soup without adding cream. Buy a whole block, not crumbled cheese.
- Olive Oil for richness. It also prevents the vegetables from sticking the baking dish.
- Broth: Use chicken bone broth for extra protein or vegetable broth to keep the soup vegetarian.
- Garnish with fresh dill and extra virgin olive oil
How to Make Roasted Zucchini Soup
Just roast and blend to make this simple roasted zucchini soup. See the recipe card at the bottom for printable directions.
- Prep the Vegetables: Toss the zucchini, onion, thyme, and oregano with olive oil, salt, and pepper. Add the garlic halves, and place the feta in the center. Drizzle with the remaining oil.
- Roast the vegetables at 400°F for 30 to 35 minutes.
- Blend the Soup: Discard the herbs and squeeze out the roasted garlic. Transfer the vegetable and feta mixture to the blender, add broth, and blend until smooth.
- How to Serve: Warm the soup on the stove or serve chilled. It’s good both ways! Top it with extra feta, fresh dill, and olive oil before eating.
Variations
- Zucchini: Replace it with yellow squash.
- Herbs: If you only have thyme or oregano, but not both, use twice the amount of the herb you do have. You could also substitute rosemary. For the dill, chives or basil would also work.
- Onions: Substitute red onion or shallots.
- No blender? You can also use an immersion blender in a pot, but the soup will be less smooth.
Storage
- Refrigerate leftovers for up to 4 days.
- Freeze zucchini soup in 1- or 2-serving containers or zip-locked quart- size bags for up to 3 months. Once fall hits, it’ll be the perfect meal if you’re missing summer.
- How to Thaw:
- Thaw the soup in the fridge the day before eating.
- If you’re short on time, place the closed container in a bowl of cold water, changing the water every 30 minutes until the soup thaws.
- If the soup is stored in a glass container, you can microwave the frozen soup straight from the freezer. Once it thaws a bit, stir it and continue to microwave until warm.
- Reheat the soup in a pot on the stove or in the microwave, or eat it chilled.
More Zucchini Recipes You Will Love
Check out these five delicious zucchini recipes to inspire your next meal!
If you make this healthy roasted zucchini soup recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
Yield: 6 servings
Serving Size: 1 ⅓ cups
- 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
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Preheat oven to 400°F.
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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.
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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.
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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.
Last Step:
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This soup is not too thick. You can use less broth to make it thicker.
Serving: 1 ⅓ cups, Calories: 192 kcal, Carbohydrates: 7 g, Protein: 11.5 g, Fat: 13.5 g, Saturated Fat: 5 g, Cholesterol: 32 mg, Sodium: 524 mg, Fiber: 1 g, Sugar: 2.5 g
