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Baked Feta Tomato Soup Recipe

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4.3 from 9 reviews

  • Author: Eve
  • Total Time: 1 hour
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A comforting and flavorful Baked Feta Tomato Soup that combines roasted cherry tomatoes and creamy feta cheese with aromatic herbs and orzo pasta. This savory soup is easy to make, featuring roasted ingredients that intensify the taste, perfect for warming up on chilly days.

Ingredients

Roasted Ingredients

  • 2 pints cherry tomatoes
  • 8 ounces block feta cheese (plus more, crumbled for garnish)
  • ¼ cup extra virgin olive oil
  • Salt and pepper, to taste

Sautéed Base and Broth

  • 1 tablespoon extra virgin olive oil
  • ½ medium yellow onion, finely chopped
  • Crushed red pepper, to taste
  • 4 garlic cloves, minced
  • 1 28 ounce can crushed tomatoes (with juices)
  • 4 cups low sodium vegetable broth
  • 1 tablespoon fresh thyme, finely chopped
  • ¼ cup fresh basil, chopped (plus more for garnish)

Pasta

  • ¾ cup orzo pasta (or any short cut pasta)

Instructions

  1. Preheat and Prepare Tomatoes: Preheat your oven to 400°F (200°C). Place the cherry tomatoes in an oven-safe baking dish, drizzle with ¼ cup olive oil, season with salt and pepper, and toss to coat evenly.
  2. Add Feta Cheese: Place the block of feta cheese in the center of the baking dish among the cherry tomatoes. Flip the feta a couple of times to ensure it is coated with the olive oil and seasonings.
  3. Bake: Bake in the preheated oven for 35-40 minutes until the cherry tomatoes burst and the feta cheese is melted and softened.
  4. Sauté Onion and Prepare Broth: While the feta and tomatoes are roasting, heat the remaining 1 tablespoon olive oil in a pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent. Season with salt, pepper, and crushed red pepper if desired. Stir in the minced garlic, canned crushed tomatoes with juices, vegetable broth, and fresh thyme. Let the mixture gently simmer until the roasted tomatoes and feta are ready.
  5. Combine Roasted Ingredients with Broth: Once the tomatoes and feta are baked, transfer them into the simmering pot. Season the soup with salt and pepper to taste, then add the chopped fresh basil. Bring the soup back to a gentle simmer.
  6. Add Pasta and Finish Cooking: Stir in the orzo pasta and cook for 7-8 minutes until the orzo is fully cooked and tender.
  7. Serve: Ladle the soup into bowls and garnish with additional crumbled feta, fresh basil leaves, and freshly ground black pepper.

Notes

  • For a smoother texture, you can blend the soup partially with an immersion blender before adding the orzo.
  • Adjust the crushed red pepper to your preferred level of spiciness or omit if you prefer a milder soup.
  • If you don’t have orzo, substitute with any short pasta shape like small shells or ditalini.
  • This soup can be made vegan by replacing feta cheese with a plant-based cheese alternative.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://everecipes.com/baked-feta-tomato-soup-recipe/