Baked Feta Soup
Baked Feta Soup is a creamy and flavorful dish that's perfect for a cozy meal. The unique combination of baked feta cheese with vibrant vegetables creates a delightful flavor profile that will warm you up.
Equipment
- 1 baking dish
- 1 large pot
- 1 measuring cups and spoons
- 1 blender (optional)
Ingredients
- 200 g feta cheese about 7 oz
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 medium carrots, diced
- 1 can (400g) diced tomatoes about 14 oz
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- Preheat your oven to 200°C (400°F).
- In a baking dish, place the feta cheese in the center and drizzle it with 1 tablespoon of olive oil. Bake in the oven for about 30 minutes, until the cheese is soft and slightly golden.
- While the feta is baking, heat the remaining 3 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic, red bell pepper, and diced carrots to the pot. Cook for another 5-7 minutes until the vegetables soften.
- Pour in the can of diced tomatoes (with their juice) and the vegetable broth. Stir in the dried oregano, dried basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Once the feta is done baking, carefully add it to the pot along with any juices from the baking dish.
- Use a wooden spoon to break the feta into smaller pieces, allowing it to melt and blend into the soup. If you prefer a smoother consistency, you can use a blender to puree the soup to your desired texture.
- Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh parsley.
Notes
This soup can be easily customized by adding other vegetables such as spinach, zucchini, or potatoes.
Serve with crusty bread for a heartier meal.
Leftovers can be stored in the refrigerator for up to 3 days.