Baked Feta Soup!

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F. Put the cherry tomatoes in an oven-safe baking dish, pour over ¼ cup extra virgin olive oil, and season with salt and pepper. Toss to combine.
2. Set the block of feta in the middle of the dish, surrounded by the tomatoes, and turn it a couple of times so it is coated in the oil and seasoning.
3. Bake for 35-40 minutes, until the cherry tomatoes burst and the feta has melted.
4. While the feta bakes, heat the remaining 1 tablespoon extra virgin olive oil over medium heat. Cook the chopped yellow onion until soft and translucent, about 5 minutes. Season with salt, pepper and crushed red pepper if using.
5. Add the minced garlic, crushed tomatoes with their juices, vegetable broth and fresh thyme. Let it simmer gently until the oven tomatoes are done.
6. Transfer the roasted tomatoes and feta from the oven into the simmering pot. Season with salt and pepper to taste, and stir in the chopped basil.
7. Bring the soup back to a simmer, add the orzo, and simmer for 7-8 minutes until the orzo is fully cooked.
8. Serve topped with more crumbled feta, basil and black pepper.

Summarized from Feelgoodfoodie's video. Watch it for the details.