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
Instructions
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.