Creamy Roasted Zucchini Soup with Feta
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Source: https://recipheon.com/en/recipes/soups/creamy-roasted-zucchini-soup-with-feta
About this recipe
Creamy roasted zucchini soup with feta is a delicate blend of vegetable broth, onion, olive oil, and salty cheese. Roasting gives zucchini a deeper flavor than boiling, and blending creates a light, smooth base. Feta offsets the mild vegetables with a more pronounced, lightly salty flavor. This simple zucchini soup develops plenty of flavor from a short ingredient list.
Ingredients
Servings: 4
2 zucchini
40 g feta cheese
850 ml vegetable broth
1 onion
1 tablespoon olive oil
Steps
Preheat the oven to 200°C. Cut the zucchini into thick half-moons and quarter the onion.
Arrange the zucchini and onion on a baking sheet, drizzle with the olive oil, and roast for 20–25 minutes, until tender and lightly browned.
Transfer the roasted zucchini and onion to a pot, pour in the broth, and cook for 8–10 minutes so their gently sweet roasted flavor infuses the broth.
Blend the soup until smooth, then add the crumbled feta near the end and heat briefly. Do not cook for long after adding the cheese so the feta retains its character.
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