As the days get shorter and a chill creeps into the air, there’s nothing quite as comforting as a warm bowl of soup. But this isn’t just *any* soup. This Roasted Tomato & Feta Soup is a flavor explosion – the sweetness of roasted tomatoes deepened by salty feta, all swirled into a creamy, dreamy texture. And the best part? We’re taking grilled cheese to a whole new level with crispy, cheesy croutons that add the perfect textural contrast. Get ready to cozy up with a bowl of pure happiness!
Why You’ll Love This Recipe
- Flavor Depth: Roasting the tomatoes intensifies their natural sweetness, creating a richer, more complex flavor than you’d get from simply simmering them.
- Creamy Texture: The feta cheese melts into the soup, creating a wonderfully creamy texture without needing any heavy cream.
- Fun & Flavorful Croutons: Grilled cheese croutons? Yes, please! They’re a playful and delicious addition that elevates the entire dish.
- Easy to Make: Despite the incredible flavor, this soup is surprisingly simple to make.
- Perfect for Fall & Winter: This soup is the ultimate comfort food for colder months.
Ingredients
For the Soup:
- 2 lbs Roma tomatoes, halved
- 1 medium yellow onion, quartered
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 4 oz feta cheese, crumbled
- 4 cups vegetable broth
- Salt and pepper to taste
For the Grilled Cheese Croutons:
- 4 slices bread (sourdough or your favorite)
- 2 tbsp butter, softened
- 4 slices cheddar cheese (or your favorite)
Instructions
Make the Soup:
- Preheat oven to 400°F (200°C).
- Toss tomatoes, onion, and garlic with olive oil, oregano, and red pepper flakes (if using) on a baking sheet.
- Roast for 30-40 minutes, or until tomatoes are softened and slightly caramelized.
- Let cool slightly, then squeeze the roasted garlic from its skin.
- Transfer roasted vegetables to a blender. Add feta cheese and vegetable broth.
- Blend until smooth and creamy.
- Season with salt and pepper to taste.
- Heat soup in a pot over medium heat until warmed through.
Make the Croutons:
- Butter one side of each slice of bread.
- Place two slices of bread, butter-side down, in a skillet over medium heat.
- Top each slice with two slices of cheddar cheese.
- Top with the remaining slices of bread, butter-side up.
- Cook for 2-3 minutes per side, or until golden brown and cheese is melted.
- Cut grilled cheese into crouton-sized pieces.
Assemble & Serve:
Ladle soup into bowls and top with grilled cheese croutons. Enjoy!
Expert Tips
- Roasting is Key: Don’t skip the roasting step! It truly makes a difference in the flavor of the soup.
- Adjust the Spice: Feel free to adjust the amount of red pepper flakes to your liking.
- Cheese Choice: While feta is traditional, you can experiment with other cheeses like goat cheese or halloumi.
- Broth Quality: Use a good quality vegetable broth for the best flavor. Homemade is even better!
- Crouton Variations: Get creative with your croutons! Try different cheeses or add herbs like rosemary or thyme.
Storage
Leftover Soup: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Leftover Croutons: Store leftover croutons in an airtight container at room temperature for up to 2 days. They may lose some of their crispness over time.