Roasted Feta Soup
Photo by Marusa Jonas
Yield: 6 servings
Ingredients:
- 1 (8 oz.) block feta cheese
- 1 red bell pepper, scrubbed with clean vegetable brush under running water, sliced into chunks
- 4 tomatoes, gently rubbed under cold running water, chopped
- 1 onion, scrubbed with clean vegetable brush under running water, chopped
- 2 sprigs of fresh rosemary, gently rubbed under cold running water
- 1 garlic bulb, sliced at the top
- 1 Tablespoon olive oil
- Salt and pepper to taste
- 4 cups low sodium vegetable broth
Directions:
- Wash hands with soap and water.
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- Place the feta, peppers, tomatoes, onion, rosemary, and garlic on the prepared baking sheet pan. Sprinkle with olive oil. Season with salt and pepper if desired.
- Bake for 45 minutes, or until the vegetables are tender and feta cheese is golden on top.
- Remove from the oven and set aside until cool enough to handle.
- Squeeze the softened garlic cloves out of their skins. Remove and discard rosemary stems.
- Transfer everything to a blender and add broth. Blend for 2 minutes, or until smooth and creamy.
- Transfer to a medium saucepan and heat through.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Nutrition Information:
Nutrition Software Used:
ESHA Food Processor
