in Soup Recipes

Tomato soup with feta and oven-baked vegetables

updated

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Ingredients for 4 servings:

  • 3 cans of tomatoes
  • 200 g feta cheese
  • 3 onions
  • 1 clove(s) garlic
  • 1 zucchini
  • 2 bell peppers
  • salt and pepper
  • Thyme
  • basil
  • rosemary
  • chili
  • Sugar
  • olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian, easy, quick

Roughly dice the zucchini, bell pepper, and onion and place in a baking dish. Season with thyme, rosemary, salt, and pepper, and drizzle with olive oil. Bake in the oven at 200°C for 20 minutes. Finely dice the remaining two onions and sauté in a pan with oil until translucent. Chop the garlic clove and sauté briefly. Add the contents of the tomato can and heat for about 5 minutes, or bring to a boil. Add the crumbled feta cheese and blend. Season to taste with salt, pepper, basil, sugar, thyme, rosemary, and chili. Serve the soup with the baked vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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