Tomato feta soup
This creamy tomato feta soup is gluten free, egg free, nut free, and vegetarian friendly!
Servings: 4 people
Ingredients
- 12 large tomatoes
- 1/2 red onion
- 1 stalk celery
- 4 cloves garlic
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 cup feta
- 1/4 cup fresh basil
- 1 tsp oregano
- 1 tsp black pepper
- 2 tsp cornstarch
- 2 tbsp olive oil
Instructions
- Turn your broiler on high and let it preheat for a few minutes. Roast the tomatoes for 3 minutes under the broiler. Flip the tomatoes over and roast them for another 2 minutes on the other side.
- Peel the skin off of the tomatoes. You do not have to get every last bit of skin off of the tomatoes, just get as much as you can get off easily.
- Dice the onion and celery into small pieces and mince the garlic. Chop the basil into small strips.
- Heat a large pot over medium to medium high heat and add the olive oil. Add the onion and celery to the pot and cook them for 15 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes.
- Add the oregano, black pepper, tomatoes, and vegetable broth to the pot with the vegetables. Make a cornstarch slurry by mixing the cornstarch with 1 tbsp of cold water then add it to the pot.
- Reduce the heat to low or medium low and cover the pot. Let the soup simmer for 20 - 30 minutes.
- Use an immersion blender to blend the soup. If you do not have an immersion blender you can wait for the soup to cool then add the soup to a stand blender or food processor.
- After you have blended the soup, add the heavy cream, feta, and basil to the soup.