Preheat your oven to 400°F (200°C).

In a large baking dish, combine the chopped zucchini, sliced onion, fresh thyme, fresh oregano, salt, and pepper. Drizzle with extra virgin olive oil and toss everything together until well-coated.

Slice a whole head of garlic in half horizontally and nestle it among the zucchini mixture. Place a block of feta cheese in the center and drizzle additional olive oil over everything.

Roast for about 30-35 minutes or until the vegetables are tender and golden.

Allow to cool slightly, then transfer the roasted veggies and garlic into a blender, along with your choice of broth. Blend until completely smooth.

Check the consistency of your soup and add more broth if too thick. Taste and adjust seasoning as necessary.

Pour the soup into bowls and garnish with crumbled feta cheese, fresh dill, and a drizzle of olive oil.