Baked Tomato And Feta Soup

Ingredients

8 ounces Feta cheese

2 pints cherry tomatoes

1 red pepper diced

5 tablespoons olive oil, divided, plus more for finish

kosher salt and freshly ground black pepper, to taste

1 medium yellow onion, finely diced

4 garlic cloves, minced (can roast in pod with veggies for roasted garlic taste)

½ teaspoon dried chili flakes (crushed red pepper)

4 cups vegetable broth

1 28 oz. can fire roasted diced tomatoes (a can of crushed tomatoes works too)

1 tablespoon fresh thyme leaves

¼ cup thinly sliced fresh basil, plus more for garnish

Can also serve with orzo pasta

Directions

Preheat oven to 400 degrees. Place Feta cheese, red pepper, 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.

If desired can also roast garlic and onion with veggies, putting in thyme right before done and blending all ingredients together to make soup (or follow below)

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.

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.

Drizzle with olive oil and garnish with reserved Feta cheese and cherry tomatoes and additional basil.