Preheat your oven to 400°F (200°C).

In a large baking dish, combine chopped zucchini and sliced onion with thyme and oregano. Season with salt and pepper, then drizzle olive oil and toss well.

Halve the garlic bulbs and place them in the dish with zucchini. Crumble feta over the top and drizzle with remaining olive oil.

Roast for 30–35 minutes until zucchini is tender and feta is golden.

Remove from the oven and discard herb stems. Squeeze roasted garlic into the mixture. Transfer to a blender, add broth, and blend until smooth.

Warm the blended soup in a saucepan if desired. Serve garnished with more feta and fresh dill.