Every once in a while a recipe surprises me by how much I love it, when it seems so humble, with nothing that special or involved about it. This soup definitely falls in this category. I made it for my lunch and had it three days in a row. I was sad when it was finished. Will be making it again, even if soon it won’t be soup season. Yes, it was that good!
ROASTED ZUCCHINI SOUP WITH FETA CHEESE
(inspired by Skinnytaste)
4 cups zucchini, cut in large cubes, about ¾ inch thick (20 ounces total)
1 large white onion, cut into wedges
1 teaspoon Herbes de Provence
Kosher salt, and freshly cracked black pepper to taste
crumbled feta cheese, about 4 ounces or to taste
3 tablespoons extra virgin olive oil, divided
4 cups vegetable broth (you may not need the full amount)
chili oil for drizzling (optional)
Heat oven to 400°F.
Combine zucchini, onion, Herbes de Provence, salt and pepper on a quarter sheet baking dish covered with aluminum foil. Drizzle olive oil and place in the oven for 30 to 35 minutes. Ten minutes into the roasting, scatter the feta crumbles on top and drizzle a little more olive oil over the pieces. Keep roasting for another 15 minutes or longer, until the feta pieces start to get caramelized.
Transfer vegetables and cheese to the blender; add broth (use less for a thicker soup) and blend until smooth. Use caution while blending hot liquids! Warm the soup on the stove ladle into bowls; garnish with extra feta and drizzle chili oil if so desired.
ENJOY!
to print the recipe, click here
Comments: I confess that just looking back at the soup picture makes me salivate a bit. I absolutely LOVED it, forgive me for sounding like a broken record. Please give it a try. I think it is best if you have a high-power blender such as a Vitamix, because it does a great job with the zucchini pieces, but might work ok even with a regular blender or perhaps a food processor. One last thing: feta is very salty, so moderate the amount of salt you add when you roast the veggies. You can always adjust it later.
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