Preheat your oven to 400°F (200°C).

Combine diced zucchini and sliced white onion in a large baking dish, seasoning with thyme, oregano, salt, and pepper. Drizzle with olive oil.

Slice the head of garlic in half horizontally and place among the zucchini and onion.

Create a space in the center for feta cheese and drizzle it with olive oil.

Roast the mixture in the oven for 30 to 35 minutes until the zucchini is tender and the feta is golden.

Remove from the oven, discard herbs, and squeeze the roasted garlic into the vegetable mixture.

Transfer roasted vegetables and feta to a blender, add broth, and blend until smooth.

Heat the blended soup on the stove if desired, or refrigerate for chilled soup.

Serve in bowls with fresh dill and extra feta as garnish.