Baked Feta Soup
 
 
Makes 6 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add vegetable broth, diced tomatoes and thyme and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 15 minutes.
  4. 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.
  5. Drizzle with olive oil and garnish with reserved Feta cheese and cherry tomatoes and additional basil.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/baked-feta-soup/