Baked Feta Soup
This Baked Feta Soup is a comforting and creamy dish that blends the richness of baked feta cheese with ripe tomatoes and aromatic herbs. It’s perfect as a starter or a light meal, served with crusty bread.
Equipment
- 1 oven-safe baking dish
- 1 large pot
- 1 wooden spoon
- 1 blender or immersion blender
- 1 baking sheet
Ingredients
- 1 block (200g) feta cheese
- 4 cups cherry tomatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups (720ml) vegetable or chicken broth
- 1 cup (240ml) coconut milk
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- to taste N/A salt and pepper
- for garnish N/A fresh basil leaves
Instructions
- Preheat the oven to 400°F (200°C). Place the block of feta cheese in the center of an oven-safe baking dish. Surround it with cherry tomatoes, diced onion, and minced garlic.
- Drizzle olive oil over the feta and vegetables, and sprinkle with oregano, thyme, salt, and pepper. Toss the tomatoes slightly to coat them in oil and seasoning.
- Bake in the preheated oven for 25 minutes, until the feta is golden and the tomatoes are blistered and juicy.
- While the feta and vegetables are baking, heat the broth in a large pot over medium heat.
- Once baked, transfer the feta and tomatoes mixture into the pot with the broth. Add coconut milk and stir to combine.
- Using a blender or immersion blender, blend the soup until smooth and creamy. If necessary, return it to the heat and adjust the seasoning with salt and pepper as needed.
- Serve the soup hot, garnished with fresh basil leaves.
Notes
For a richer flavor, consider adding a splash of balsamic vinegar to the soup before blending.
This soup pairs wonderfully with crusty bread or a light salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.