Baked Feta Tomato Soup
User Reviews
5
Baked Feta Tomato Soup
Description
This soup begins by roasting cherry tomatoes tossed with olive oil, salt, and pepper alongside a block of feta cheese. The heat causes the tomatoes to burst and the feta to melt, creating a creamy center. While roasting, onions are softened in olive oil and seasoned with crushed red pepper, then garlic, canned tomatoes, vegetable broth, and thyme are added and gently simmered. Once the roasted ingredients are ready, they are blended into the simmering pot and finished with fresh basil.
Orzo pasta is added last and cooked within the soup until tender, offering a pleasant bite and making the soup more filling. The combination results in a creamy, savory tomato soup with a subtle tang from the feta and brightness from fresh herbs. The gentle simmering preserves the delicate textures and melds flavors without over-reducing.
Serve warm garnished with additional crumbled feta and basil to enhance the presentation and flavor contrast. This soup works well as a comforting starter or light meal.
If preparing in advance, omit the orzo and add it just before serving to prevent over-softening. The soup base will keep in the refrigerator for several days and can be frozen for longer storage.
Ingredients
- 2 pints cherry tomato
- 8 ounces feta cheese plus more, crumbled for garnish, block form
- ¼ cup plus 1 tablespoon extra virgin olive oil divided
- salt to taste
- black pepper to taste
- ½ yellow onion finely chopped, medium
- crushed red pepper to taste
- 1 ounce crushed tomatoes with juices, canned
- 4 cups vegetable broth low sodium
- 1 tablespoon thyme finely chopped, fresh
- 4 garlic minced, cloves
- ¼ cup basil chopped, plus more for garnish, fresh
- ¾ cup orzo pasta or any short cut pasta
Instructions
- Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour ¼ cup olive oil on top, and season with salt and pepper. Toss until well combined.
- Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
- Bake in the preheated oven for 35-40 minutes, until the cherry tomatoes burst, and the feta cheese melts
- While the feta is baking, heat remaining 1 tablespoon olive oil over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper (if using). Add the garlic, canned tomatoes, stock and thyme, and let gently simmer until tomatoes in the oven are done roasting
- Once tomatoes and feta in the oven are done, transfer to the simmering pot. Season with salt and pepper, to taste and add the basil. Bring the soup back to simmer and add orzo. Simmer until orzo is fully cooked, 7-8 minutes. Serve with more crumbled feta, basil, and black pepper.
Notes
- For make-ahead preparations, do not add orzo until ready to serve to keep it from becoming overcooked.
- Without the pasta, soup can be refrigerated for 4 to 5 days or frozen for up to 6 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 62g | 21% |
| Protein | 16g | 32% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 1258mg | 52% |
| Potassium | 1380mg | 29% |
| Fiber | 15g | 60% |
| Sugar | 14g | 28% |
| Vitamin A | 1895IU | 38% |
| Vitamin C | 50mg | 56% |
| Calcium | 447mg | 45% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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