Preheat the oven to 400°F (200°C).

Wash and cut the zucchini into even chunks. Chop the onion roughly. In a large mixing bowl, toss the zucchini and onion with the extra virgin olive oil, fresh thyme, and oregano until evenly coated.

Spread the zucchini and onion mixture on a baking tray in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and lightly caramelized.

While the vegetables are roasting, slice the top off one head of garlic, drizzle with a little olive oil, wrap in foil, and place it in the oven alongside the zucchini for about 20-25 minutes until soft and sweet.

Once the zucchini and onion are roasted, transfer them to a large saucepan. Squeeze the roasted garlic into the pan, discarding the skins. Add the chicken bone broth or vegetable broth and bring to a gentle simmer. Use an immersion blender or a standard blender to puree the soup until it reaches a smooth and creamy consistency.

Stir in the feta cheese and allow it to melt slightly into the soup, creating a wonderfully creamy texture. If the soup is too thick, add more broth until you reach your desired consistency.

Taste the soup and adjust the seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with fresh dill. Pair the soup with crusty bread or a side salad for a complete meal.