Description
A rich and flavorful Roasted Tomato Feta Soup perfect for cozy nights or gatherings.
Ingredients
Scale
- 1.5 kg (about 3.3 lbs) ripe tomatoes, halved
- 200 g (about 7 oz) crumbled feta cheese
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups (about 1 liter) vegetable broth
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup fresh basil, chopped (plus extra for garnish)
Instructions
- Preheat your oven to 200°C (400°F).
- Place the halved tomatoes on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the roasted tomatoes to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes.
- Blend the soup until smooth using an immersion blender or a countertop blender.
- Stir in the crumbled feta cheese and chopped fresh basil. Season with salt and pepper to taste and heat through for an additional 5 minutes.
- Ladle the soup into bowls and garnish with additional crumbled feta and fresh basil leaves. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, pour cooled soup into freezer-safe containers and it can last up to 3 months.
- For a vegan option, replace feta with a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 25mg
Keywords: Roasted Tomato Feta Soup, Tomato Soup, Vegetarian Soup, Comfort Food