Creamy Roasted Zucchini Soup with Crumbled Feta & Fresh Dill (Low-Carb)

There is something deeply comforting about turning humble garden squash into a velvety, restaurant-quality bowl of soup. Roasting the zucchini under high heat

Equipment

• Rimmed Baking Sheet: Provides ample surface area for hot air circulation to caramelize squash evenly without steaming.
• Parchment Paper: Prevents squash from sticking to metal while preserving charred exterior flavor bits.
• High-Speed Blender (or Immersion Blender): Pulverizes fibrous zucchini skins and dense feta into a velvety, restaurant-grade texture.
• Large Saucepan: Gently heats broth and incorporates pureed ingredients without scalding delicate dairy fats.

Ingredients

• 4 medium zucchini (approx. 2 lbs / 900g): Cut into 1/2-inch half-moons ( Note: Keep skin on for color, fiber, and structure ).
• 1 medium yellow onion: Roughly chopped.
• 4 cloves fresh garlic: Peeled and smashed.
• 2 tbsp extra-virgin olive oil: Divided.
• 3 cups chicken bone broth: Or high-protein vegetable stock ( Note: Bone broth adds collagen and 9g protein per cup ).
• 5 oz (140g) authentic Greek feta cheese: Block in brine preferred, crumbled ( Note: Sheep/goat milk feta provides optimal tang and creaminess ).
• 1/4 cup fresh dill fronds: Loosely packed, tender stems removed.
• 1/2 medium lemon: Juiced (approx. 1 tbsp).
• 1/2 tsp kosher salt: Adjust carefully as feta already provides significant sodium.
• 1/4 tsp freshly cracked black pepper.
• Optional garnish: Extra crumbled feta, cracked black pepper, a swirl of extra-virgin olive oil, and fresh dill sprigs.

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking.
2. Season and Roast: Spread zucchini, chopped onion, and smashed garlic cloves across the sheet pan in a single layer. Drizzle with 2 tablespoons of extra-virgin olive oil, salt, and black pepper; toss until evenly coated. Roast at 425°F for 20–25 minutes until zucchini edges display deep golden-brown blistering and onions turn translucent and sweet.
3. Warm the Broth: While the vegetables roast, pour bone broth into a large saucepan over medium heat, bringing it to a gentle simmer for 3 minutes before dropping the heat to low.
4. Blend to Silk: Transfer roasted zucchini, onion, and garlic directly into a high-speed blender. Pour in 2 cups of the warm bone broth, add 4 oz of crumbled feta (reserve 1 oz for garnish), and add fresh dill fronds. Blend on high for 60–90 seconds until thoroughly liquefied, velvety, and vibrant green.
5. Adjust Consistency: Pour the puree back into the saucepan over low heat. Whisk in the remaining 1 cup of warm broth gradually until you achieve your preferred soup thickness. Stir in 1 tablespoon of fresh lemon juice. Warm for 2 minutes over low heat—do not boil, as extreme heat can split the feta emulsion.
6. Garnish and Serve: Ladle into warm shallow bowls. Garnish with the reserved crumbled feta, freshly snipped dill, cracked black pepper, and an optional light drizzle of olive oil.

Nutrition

Calories: 245 kcal · Protein: 18 g · Fat: 15 g · Carbohydrates: 10 g Dietary · Saturated Fat: 6 g · Fiber: 3 g Net · Sugar: 5 g · Sodium: 580 mg