Making tomato soup from scratch takes ever-so-slightly more time than opening up a can, but believe me, when you take that first bite, there will be zero regrets.
Creamy Roasted Tomato Feta Soup for One
A beautiful soup, just for you!
Equipment
- immersion blender
Ingredients
- 1 large beefsteak tomato, or 2-3 Roma tomatoes, ripe, sliced into chunks
- 1 cup cherry tomatoes, halved lengthwise
- 2 garlic cloves
- 1 tbsp butter
- ½ cup onion, diced
- 1 16 oz. can chicken broth
- 1 tsp honey
- 1 tbsp fresh basil, chopped, plus more for garnish
- ¼ tsp dried oregano
- ¼ cup feta cheese, plus more for garnish
- salt and pepper, to taste
Optional:
- croutons, for topping
Instructions
- Preheat oven to 400 degrees. Add tomatoes and garlic to a parchment-lined baking sheet, drizzle generously with olive oil, and season with salt and pepper. Roast for 35 minutes, or until gently roasted but not burned.
- In a medium pot, add butter and onions, cooking until the onions are nicely browned and cooked down.
- Add roasted tomatoes and garlic, and chicken broth. Add oregano, honey, and chopped basil, and stir. Bring to a boil over medium-low heat.
- Remove from heat and blend until soup is fully pureed, using an immersion blender.
- Return to medium-low heat and summer for 20-25 minutes.
- Add feta cheese and blend with the immersion blender. Add salt and pepper to taste.
- Top tomato soup with croutons, crumbled feta, fresh basil, and pepper.
