Skinnytaste · by Gina Homolka★ 4.8 (18)
Roasted Zucchini Soup
NUTRITION · PER SERVING50M COOK
CAL 9%·PRO 16%
CARBS 6G14% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 14G72% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy roasted zucchini and feta soup blended until smooth. Serve hot or chilled on a summer day. Herbaceous, tangy, and light.
mainmediterraneansoup🥧 baking dish🍪 sheet pan🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 50M
CAL 9%·PRO 16%
CARBS 6G14% OF CAL
1G FIBER2G OTHER3G TOTAL SUGAR
FAT 14G72% OF CAL
5G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 738mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 266mg
- Calcium
- 189mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 738MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.