Roasted Feta Soup
A warm and comforting Roasted Feta Soup that combines creamy feta, ripe tomatoes, and aromatic spices for a delightful winter meal.
Ingredients
Main Ingredients
- 1 block feta cheese (about 200g) feel free to swap for goat cheese for a tangier profile
- 2 cans diced tomatoes (14 oz each) San Marzano tomatoes add a touch of sweetness
- 1 medium onion, diced for a touch of sweetness and depth
- 4 cloves of garlic, minced because garlic is love
- 1 teaspoon dried oregano or use fresh for a burst of flavor
- 1 teaspoon smoked paprika for that irresistible smoky undertone
- 4 cups vegetable broth swap with chicken broth for a heartier flavor
- 2 tablespoons olive oil extra virgin is always the best choice
- Fresh basil or parsley for garnishing to brighten up the dish
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place the block of feta in an oven-safe dish. Drizzle with olive oil, sprinkle with oregano, and a pinch of pepper. Bake for about 20 minutes, until the feta is golden and starting to bubble.
- In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and fragrant. Then, throw in the minced garlic and cook just until it turns golden to avoid bitterness.
- Pour in the diced tomatoes (with their juices) and add the smoked paprika. Stir well and let the mixture simmer for 5-10 minutes.
- Pour in the vegetable broth and let everything simmer for another 10 minutes.
- Carefully transfer the roasted feta (along with its baking juices) into the soup pot. Use an immersion blender to puree the soup until it’s creamy and smooth.
- Check for seasoning and add salt and pepper as needed; let it simmer for a few more minutes.
- Ladle the soup into bowls and top with fresh basil or parsley.
Notes
For variations, consider adding red pepper flakes for spice, veggies like bell peppers, or a splash of cream for richness. Store leftovers in an airtight container for up to four days, or freeze for up to three months.