Baked Feta Soup
Meanwhile, while the soup cooks, transfer bread to the oven and bake until the croutons are golden brown, tossing halfway through.
Ingredients :
- 2 pt. cherry or grape tomatoes
- 2 shallots, roughly chopped
- 3 cloves garlic, smashed
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- Pinch crushed red pepper flakes, optional
- 1 block feta, divided
- 2 slices white bread, crusts removed, cut into ½” cubes
- 1 1/2 cups low-sodium chicken broth
- Fresh dill, for garnish
Directions :
- Preheat oven to 400º. In a medium baking dish, combine tomatoes, shallots, garlic, and all but about 2 teaspoons of oil. Season with salt, pepper, and red pepper flakes then toss to coat.
- Place ⅔ of the feta into the center of the tomato mixture and drizzle with a bit of the oil that collected in the baking dish. Bake for 40 to 45 minutes, or until tomatoes are bursting and the feta is golden on top.
- Meanwhile, on a small baking sheet tray or baking dish, toss bread cubes, ¼ tsp salt, and the remaining olive oil. Set aside.
- If using a standard blender: Carefully transfer the tomato and feta mixture, along with chicken stock, into a blender then blend until totally smooth. Transfer to a medium saucepan.
- If using an immersion blender: Carefully transfer the tomato and feta mixture to a medium saucepan then blend with an immersion blender until totally smooth. Stir in chicken stock.
- Bring soup mixture up to a simmer over medium low and let cook for 10 minutes.
- Meanwhile, while the soup cooks, transfer bread to the oven and bake until the croutons are golden brown, tossing halfway through.
- Serve by ladling soup in bowls and garnishing with some bread crumbs, remaining feta, fresh dill and a drizzle of olive oil.
