Roasted Tomato and Feta Soup
Filled with the concentrated flavour of roasted summer tomatoes, fresh herbs and feta cheese, this Greek inspired soup is a standout!
Ingredients
- 4 lbs fresh tomatoes, cored and cut in quarters
- 1 large red bell pepper, chopped in 2” pieces
- 1/4 cup extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 cups chopped onion (from about 2 small onions)
- 1 celery stalk, finely chopped
- 1 Tbsp fresh oregano, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh dill, plus more for serving
- 3/4 cup finely crumbled feta cheese, plus more for serving
- 1 tsp balsamic vinegar
- 1/4 cup evaporated milk (or heavy cream)
- Red chili flakes for serving (optional)
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Place quartered tomatoes and chopped bell pepper on the baking sheet and drizzle with 2 Tbsp of the olive oil. Toss the vegetables to coat then spread out on the baking sheet in a single layer. Sprinkle generously with salt and pepper, Roast the tomatoes and peppers in the oven for 30 minutes. Flip the vegetables, then continue roasting until very soft and browning, about another 20 minutes. Remove from the oven and allow to cool enough to handle. Peel off any loose skins and discard.
- While the tomatoes and peppers are roasting, heat the remaining 2 Tbsp of olive oil in a large saucepan or Dutch oven over medium heat. Add the onions and celery, and cook until translucent and softening, about 7-8 minutes. Add the oregano and garlic, and stir until fragrant, about 30 seconds to 1 minute. Pour in the broth and bring the mixture to a boil. Reduce the heat, cover and simmer the soup for 10 minutes, or until the celery and onions are very soft. Stir in the chopped dill and roasted tomatoes and peppers, and replace the lid. Simmer the soup for another 10 minutes to combine the flavours. Remove from heat and use an immersion blender to purée the soup until smooth. Stir in the crumbled feta cheese and balsamic vinegar. Add the evaporated milk and stir until fully combined. Add salt and pepper to taste, then serve with additional crumbled feta, fresh dill and red chili flakes.