Roasted Tomato and Feta Soup

A deeply flavorful soup made with oven-roasted tomatoes and finished with creamy feta.

By RecipeBoss

Servings

Time Required

1 hr

Ingredients

2 lbs roma tomatoes

1 large yellow onion

5 cloves garlic

3 tbsp olive oil

4 cup vegetable broth

4 oz feta cheese

0.5 cup heavy cream

1 tsp dried rosemary

1.5 tsp salt

1 tsp black pepper

* We may earn a small commission for you using these links. Thank you for supporting us!

1
Preheat oven to 400°F.
2
Halve the roma tomatoes. Cut the yellow onion into wedges. Toss tomatoes, onion wedges, and whole garlic cloves with 2 tbsp olive oil, dried rosemary, 1 tsp salt, and 0.5 tsp black pepper on a baking sheet.
3
Roast for 30-35 minutes, until vegetables are tender and slightly caramelized.
30 min
4
Transfer the roasted vegetables to a large pot. Add the vegetable broth and the remaining 1 tbsp olive oil. Bring to a simmer over medium heat.
5
Reduce heat to low, cover, and simmer for 10 minutes.
10 min
6
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a standard blender and blend in batches.
7
Stir in the heavy cream and crumbled feta cheese. Heat gently over medium-low heat until the feta is mostly melted and the soup is warmed through, about 5 minutes. Do not boil.
5 min
8
Season with the remaining 0.5 tsp salt and 0.5 tsp black pepper to taste.
9
Serve hot, garnished with extra feta and a sprig of rosemary if desired.

ciabatta breadgreen saladbruschetta