Top of page

Baked Tomato and Feta Soup

< Retour

Baked Tomato and Feta Soup

with orzo and ciabatta croutons

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. It's possible to make slices or strips so that the children can dip them.
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!
250mlCherry Tomatoes
100gFeta Cheese
1unitYellow Onion(s)
1unitOregano
2unitGarlic Clove(s)
1unitVegetable Broth Cube(s)
1unitDiced Tomatoes
140gOrzo
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