Roasted tomato and feta soup

Summer meets fall in ROASTED TOMATO AND FETA SOUP ✨ Creamy Greek feta melts into a smooth tomato soup for a match made in heaven!

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#RECIPE:

10 Roma (plum) tomatoes, halved
1 onion, quartered
1-2 garlic cloves, unpeeled
1/3 cup (75ml) olive oil
salt and pepper to taste
2 cups (475ml) chicken or vegetable stock
1/4 tsp dried Greek oregano
1 pinch sugar (optional)
1 cup crumbled feta cheese (150g)

Preheat oven to 375 F (190 C). Place the unpeeled garlic and tomato quarters cut side up on a baking sheet. Drizzle with oil, and sprinkle with salt and pepper. Roast 1 hour in preheated oven.

Snip the ends off the garlic clove, and squeeze the insides into a saucepan along with the roasted tomatoes and juice from the baking sheet. Add stock and oregano, and sugar if using; bring to a simmer, then remove from heat and blend until smooth with an immersion blender. Return to low heat and blend in feta until smooth. Season to taste with salt and pepper.

Serve as is for a more “rustic” texture. Or for a smoother texture, pass soup through a fine sieve, discarding the fibrous bits left behind.
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TIPS:

You must use real Greek feta here, made with sheep milk, which ensures the feta melts into the soup. An imitation cow milk “feta” will not yield the same result.

Be sure to use low sodium or unsalted stock or broth, as the feta adds a lot of saltiness. I used a reduced sodium stock.

Adding some spice - either chili flakes, Aleppo pepper, or cayenne pepper - is a welcome addition to the soup!