Baked Tomato and Feta Soup

Informations supplémentaires

40 min. | 637 kcal | easy | Family, Vegetarian, Needs a blender | Printable version

1. Cook the feta and the tomatoes Preheat the oven to 425°F. Place the cherry tomatoes and feta in a baking dish. Season with pepper and a drizzle of olive oil. Bake for 20-25 minutes.

2. Setup Chop the garlic, the onion and the oregano. Cut the ciabatta bread into cubes.

3. Make the soup In a large pot over medium-high heat, add a drizzle of olive oil. Add the onions, season with salt and pepper and cook for 4-5 minutes. Add the garlic, the oregano, the tomato can, the bouillon cube and 3 ^2P | 5 ^3P cups of water. Simmer until the feta and tomatoes are cooked and it's time to add them in.

4. Make the croutons In a pan over medium-high heat, add a drizzle of olive oil. Cook the pieces of bread, 4-5 minutes, until golden brown and crispy.

5. Assemble the soup Add the feta and the cherry tomatoes to the soup and puree using an arm or a mixer. Add the orzo, lower the heat and cook for 8-10 minutes.

6. Plate your dish Serve the soup with the croutons. Bon appétit!

250gCherry Tomatoes

100gFeta Cheese

1unitYellow Onion(s)

1unitOregano

2unitGarlic Clove(s)

1unitVegetable Broth Cube(s)

398mlDiced Tomatoes

180gOrzo

1unitCiabatta Bread

What you need Pot, baking dish, arm blender.

637 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 104g

35%

fat 14g

22%

cholesterol 45mg

15%

fiber 9g

36%

protein 25g

saturated 8g

40%

sodium 907mg

38%

sugar 24g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg