Baked Feta Soup
This creamy Baked Feta Soup is a delightful combination of roasted tomatoes, aromatic herbs, and creamy feta cheese that creates a comforting and flavorful dish. Perfect for a light lunch or as an elegant starter.
Equipment
- 1 Baking dish
- 1 Oven
- 1 Medium pot
- 1 Blender
- 1 Wooden spoon
- 1 set Measuring cups and spoons
Ingredients
- 2 cups cherry tomatoes About 1 pint.
- 1 block (8 oz) feta cheese
- 3 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes Optional.
- to taste salt
- to taste pepper
- for garnish fresh basil leaves
- for serving crusty bread Optional.
Instructions
- Preheat your oven to 400°F (200°C).
- In a baking dish, combine the cherry tomatoes and feta cheese. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt, pepper, and half the dried oregano.
- Roast in the oven for about 25 minutes or until the tomatoes are blistered and the feta is golden.
- In a medium pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Once the tomatoes and feta are done roasting, carefully transfer them to the pot (scraping in all juices) and add the vegetable broth, remaining oregano, and red pepper flakes if using.
- Bring the mixture to a simmer and cook for about 5 minutes to let the flavors meld together.
- Using a blender (or an immersion blender), blend the soup until smooth and creamy. Adjust the seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves, alongside crusty bread if desired.
Notes
For a richer flavor, you can add a splash of balsamic vinegar to the soup before blending.
This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
For a vegan version, substitute the feta cheese with a plant-based alternative.