The original
baked feta pasta took the world (and Delish) by storm. We made it again and again, and even came up with a few variations (like our baked feta with blueberries). Our love of it inspired our newest obsession: this cozy, warming soup. Though we can basically never say no to pasta, on a cold winter day we often start craving cozy classics like tomato soup. If you’re craving the same baked feta vibe but in soup form, then this recipe is the answer.
Simply prepare the sauce as you usually would for baked feta pasta (with a bit less feta), add some chicken broth and blend—there’s your creamy tomato soup without cream. Think of the sauce as a bright, slightly feta-y vodka sauce. Serve with some fresh herbs, more feta, and a few freshly made croutons (or grilled cheese if you’re feeling crazy), and you’ve got a bowl of comfort food you’ll be reaching for again and again.
Tip: You can use a standard blender or immersion blender in this recipe. Either will work, and we’ve included instructions for both below.
Made this recipe? Let us know how it came out in the comments below!
The original
baked feta pasta took the world (and Delish) by storm. We made it again and again, and even came up with a few variations (like our baked feta with blueberries). Our love of it inspired our newest obsession: this cozy, warming soup. Though we can basically never say no to pasta, on a cold winter day we often start craving cozy classics like tomato soup. If you’re craving the same baked feta vibe but in soup form, then this recipe is the answer.
Simply prepare the sauce as you usually would for baked feta pasta (with a bit less feta), add some chicken broth and blend—there’s your creamy tomato soup without cream. Think of the sauce as a bright, slightly feta-y vodka sauce. Serve with some fresh herbs, more feta, and a few freshly made croutons (or grilled cheese if you’re feeling crazy), and you’ve got a bowl of comfort food you’ll be reaching for again and again.
Tip: You can use a standard blender or immersion blender in this recipe. Either will work, and we’ve included instructions for both below.
Made this recipe? Let us know how it came out in the comments below!
Directions
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- Step 1
Preheat oven to 400º. In a medium baking dish, combine tomatoes, shallots, garlic, and all but about 2 teaspoons of oil. Season with salt, pepper, and red pepper flakes then toss to coat.
- Step 2Place ⅔ of the feta into the center of the tomato mixture and drizzle with a bit of the oil that collected in the baking dish. Bake for 40 to 45 minutes, or until tomatoes are bursting and the feta is golden on top.
- Step 3Meanwhile, on a small baking sheet tray or baking dish, toss bread cubes, ¼ tsp salt, and the remaining olive oil. Set aside.
- Step 4If using a standard blender: Carefully transfer the tomato and feta mixture, along with chicken stock, into a blender then blend until totally smooth. Transfer to a medium saucepan.
- Step 5If using an immersion blender: Carefully transfer the tomato and feta mixture to a medium saucepan then blend with an immersion blender until totally smooth. Stir in chicken stock.
- Step 6Bring soup mixture up to a simmer over medium low and let cook for 10 minutes.
- Step 7Meanwhile, while the soup cooks, transfer bread to the oven and bake until the croutons are golden brown, tossing halfway through.
- Step 8Serve by ladling soup in bowls and garnishing with some bread crumbs, remaining feta, fresh dill and a drizzle of olive oil.
- Step 1
Related Video: Baked Feta Pasta
