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Creamy Roasted Tomato Feta Soup for One

A beautiful soup, just for you!
Servings: 1 person

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.