Roasted Tomato Feta Soup (Print version)
Roasting tomatoes brings out their sweetness before they are blended with feta.
# Ingredients:
Ingredients
01 -
1 kg ripe tomatoes
02 -
1 onion, cut into wedges
03 -
3 garlic cloves, peeled
04 -
150 g feta cheese
05 -
2 tbsp olive oil
06 -
500 ml vegetable broth
07 -
1 tsp dried oregano
08 -
1 tsp sugar
09 -
¼ tsp black pepper
# Instructions:
01 -
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.
02 -
Roast for 30–35 minutes until tomatoes soften and develop browned edges, turning the onion once if needed.
03 -
Transfer vegetables and all roasting juices to a saucepan. Add broth and bring to a gentle simmer for 5 minutes.
04 -
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.
05 -
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.
06 -
Ladle into bowls and crumble the remaining 50 g feta over the top. Serve hot without boiling hard after adding the cheese.
07 -
Refrigerate cooled soup within two hours for up to three days. Reheat gently until hot throughout, stirring well.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.