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Roasting tomatoes brings out their sweetness before they are blended with feta. Some of the cheese smooths into the soup and the rest adds little salty crumbles on top.
Ingredients
- 1 kg ripe tomatoes
- 1 onion, cut into wedges
- 3 garlic cloves, peeled
- 150 g feta cheese
- 2 tbsp olive oil
- 500 ml vegetable broth
- 1 tsp dried oregano
- 1 tsp sugar
- ¼ tsp black pepper
Method
- Heat oven to 220°C / 425°F. Halve tomatoes and place in a roasting dish with onion and garlic. Drizzle with oil and sprinkle with oregano, sugar and pepper.
- Roast for 30–35 minutes until tomatoes soften and develop browned edges, turning the onion once if needed.
- Transfer vegetables and all roasting juices to a saucepan. Add broth and bring to a gentle simmer for 5 minutes.
- Take off the heat. Add 100 g feta and blend with an immersion blender until smooth. If using a jug blender, cool slightly and follow its hot-liquid instructions, blending in small batches with steam able to escape.
- Return to low heat to warm gently. Add a little water if thicker than you prefer. Taste before adding optional salt because feta and broth both contribute salt.
- Ladle into bowls and crumble the remaining 50 g feta over the top. Serve hot without boiling hard after adding the cheese.
- Refrigerate cooled soup within two hours for up to three days. Reheat gently until hot throughout, stirring well.
Use ripe tomatoes
Ripe tomatoes give the fullest flavor. If they are very watery, roasting helps concentrate the juices.
Keep the roasting juices
The liquid in the dish carries much of the tomato flavor. Pour it into the saucepan with the vegetables.
Warm gently after blending
A low heat keeps the cheese mixture smooth. Avoid a strong rolling boil once the feta is added.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Ladle into bowls and crumble the remaining 50 g feta over the top. Serve hot without boiling hard after adding the cheese.
- How should I store leftovers?
Refrigerate cooled soup within two hours for up to three days. Reheat gently until hot throughout, stirring well.
