I had to say goodbye to Rookie – my first dog and best friend – over the weekend. The process was painful and heart-wrenching, but I know she’s in a better place now. A big thank you to my family, friends and coworkers who supported me through this difficult time and sent messages of love and sympathy. I’m incredibly grateful and touched.
The tears are still streaming as I adjust to the silence and solitude at home. While my routine hasn’t changed that much, it’s been strange and somber waking, working, walking, eating and sleeping alone.
I haven’t had an appetite, but the kind folks at Bianco DiNapoli Tomatoes sent me a case of their organic fire roasted chopped tomatoes to use on National Soup Day. So, after grieving, I mustered up the energy to make a pot of baked Feta soup and Parmesan garlic bread.
The combo hit the spot and provided some nourishment and solace. When you need comfort food, you can’t go wrong with baked Feta soup. I promise the dish will warm your stomach and soul.
Recipe adapted from Feel Good Foodie.
- 8 ounces Feta cheese
- 2 pints cherry tomatoes
- 5 tablespoons olive oil, divided, plus more for finish
- kosher salt and freshly ground black pepper, to taste
- 1 small yellow onion, finely diced
- 4 garlic cloves, minced
- ½ teaspoon dried chili flakes
- 4 cups vegetable broth
- 1 28 oz. can fire roasted diced tomatoes
- 1 tablespoon fresh thyme leaves
- ¼ cup thinly sliced fresh basil, plus more for garnish
- Preheat oven to 400 degrees. Place Feta cheese and cherry tomatoes in a 9" square baking dish. Drizzle with 4 tablespoons olive oil and season with salt and pepper. Bake for 40 minutes. Remove from the oven and set aside.
- In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook, stirring occasionally, until tender, about 5 minutes. Add garlic and chili flakes and cook until fragrant, about 1 minute.
- Add vegetable broth, diced tomatoes and thyme and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
- Add basil and baked Feta cheese and cherry tomatoes, reserving some for garnish, and purée until smooth. Season with salt and pepper to taste and simmer until heated through, about 5 minutes.
- Drizzle with olive oil and garnish with reserved Feta cheese and cherry tomatoes and additional basil.
