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Roasted Tomato and Feta Soup

Canned tomato soup has been around forever and even made into pop culture. Nothing though, beats a good tomato soup from scratch. Believe me when I tell you that this soup is so easy to make, prep ahead and best of all freeze for a lazy day. I make a huge batch and freeze them in 8 ounce container for when I have one of those days you just want to be in bed or watch movies. What makes this tomato delicious and sweet is by roasting them in the oven. Serve this with a nice grilled cheese and the world is yours.


Copyright Jerry Tapia 2022


Yields about 4-6 people


  • Roma tomatoes 12 each

  • Garlic cloves with skin 4 each

  • Vegetable oil as needed

  • Kosher salt 2 teaspoons

  • Black pepper 2 tsp

  • Unsalted butter 3 tablespoons

  • Tomato paste 2 tablespoons

  • All purpose flour 2 tablespoons

  • Basil, fresh 8 leaves

  • Chicken stock 4.5 cups

  • Salt, kosher 1 teaspoon

  • Black pepper 1/2 teaspoon

  • Feta cheese, crumbled 4 ounces

Step 1: Cut the Roma tomatoes in half and lay on a large sheet pan cut side facing up. Then add the garlic cloves with skin on in the same pan. Drizzle oil and sprinkle with salt and black pepper. Roast in the oven at 400 degrees Fahrenheit for about 20-30 minutes until roasted.

You can cool them down at this point and store in a container inside your fridge for later use...

Step 2: When ready in a 6 quart pot add the unsalted butter to melt on medium heat. Then add the tomato paste and flour. Cook to a paste and cook for 2 minutes. Then add the chicken stock and whisk until the paste dissolves. Add the roasted tomatoes and squeeze out the garlic from the skin into the pot. You should have a golden sweet roasted garlic come out. Also add the basil. Cook for another ten minutes


Step 3: Time to puree. You can puree the soup in batches in a blender or you can use a stick blender to blend. This I entirely your preference. I like to blend 3/4 of the soup and leave 1/4 chunky. Puree in pulses even if using the blender. If you blend on high, you will end up with a light colored soup and airy.


Step 4: season with salt and pepper and cook for another 15 minutes. Adjust seasoning and then stir in the crumbled feta cheese. Serve with bread or a delicious grilled cheese. You can cool and freeze half the soup for a month in the freezer.


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