Roasted Feta Tomato Soup

Ingredients

• 8 oz / 226 g Feta cheese, in one chunk
• 1 Red bell pepper, seeded and quartered
• 4 Roma tomatoes, halved
• 1 Yellow onion, cut into wedges
• 2 Fresh rosemary sprigs
• 1 Garlic bulb, top sliced off
• ½ tsp Black pepper
• ¼ cup Olive oil
• 4 cups Vegetable broth

Method

1. Heat the oven to 400°F / 200°C.
2. Set the feta in the center of a sheet pan. Tuck the tomatoes, pepper, onion, rosemary, and garlic bulb around it. Pour the olive oil over the pan and grind on the pepper. Do not add salt yet. Feta is salty.
3. Roast 45 minutes, until the tomatoes collapse and the feta is browned at the edges.
4. Squeeze the roasted garlic out of the skins and discard the rosemary stems. Scrape the pan, juices included, into a blender. Add the broth and blend until smooth. Splash in more broth if you want it thinner.
5. Taste before you salt it. A grilled cheese sandwich is an optional serving idea on the side. Use whatever bread fits the table, and read the label if gluten matters.

Nutrition

Kitchen estimate only, not lab-verified. A vegetable soup enriched with feta and olive oil. Broth brand changes the sodium.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Low-sodium friendly

  Use no-salt-added vegetable broth and skip extra salt. The feta still brings salt, so taste the bowl before you serve it.

• Gluten-free style

  The soup has no flour or pasta. If you serve a grilled cheese with it, use bread labeled gluten-free.

• Dairy-free

  Roast the vegetables without the feta and blend them with the broth. You will have a roasted tomato soup, not the feta version.

• No rosemary

  Use a few thyme sprigs instead.