Ingredients
Method
- Preheat the Oven: Preheat your oven to 400°F and gather all your ingredients to make the cooking process seamless.
Roast the Tomatoes and Feta:
- In a medium baking dish, combine the cherry tomatoes, shallots, and smashed garlic.
- Drizzle with all but about 2 teaspoons of olive oil, then season with kosher salt, freshly ground black pepper, and a pinch of crushed red pepper flakes if desired. Toss everything to coat evenly.
- Place 2/3 of the block of feta cheese in the center of the tomato mixture. Drizzle a small amount of the olive oil from the dish over the feta.
- Bake for 40–45 minutes, or until the tomatoes are bursting and the feta is golden on top.
Prepare the Croutons:
- Toss the bread cubes with 1/4 teaspoon salt and the remaining olive oil in a small baking dish or on a baking sheet.
- Set the croutons aside and bake them during the last 10 minutes of the tomato and feta roasting time. Toss halfway through to ensure even browning.
Blend the Soup:
- Remove the roasted tomato and feta mixture from the oven.
- If using a standard blender: Carefully transfer the mixture to the blender, add the chicken broth, and blend until smooth.
- If using an immersion blender: Transfer the roasted mixture to a medium saucepan, add the chicken broth, and blend until smooth directly in the pot.
Simmer the Soup:
- Pour the blended soup into a medium saucepan (if it’s not already there) and bring it to a gentle simmer over medium-low heat. Let it cook for 10 minutes to fully develop the flavors.
Serve and Garnish:
- Ladle the soup into bowls. Garnish with the toasted croutons, the remaining crumbled feta cheese, a sprinkle of fresh dill, and a drizzle of olive oil for an elegant presentation.
Notes
- Substitute Ingredients: Swap chicken broth for vegetable broth to make this soup vegetarian-friendly.
- Vegan Option: Use a plant-based feta substitute for a dairy-free version.
- Texture Tip: If you prefer a chunkier soup, blend half the mixture and leave the other half as-is for a rustic consistency.
- Add Protein: For a heartier meal, add shredded rotisserie chicken or cooked shrimp to the finished soup.
- Storage:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze (without the croutons) for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop.