1

Preheat oven to 400º. In a medium baking dish, combine tomatoes, shallots, garlic, and all but about 2 tsp. oil; season with salt, black pepper, and red pepper flakes (if using), then toss to combine.

2

Place two-thirds of feta in center of tomato mixture. Drizzle with a bit of oil that collected in baking dish. Bake until tomatoes are bursting and feta is golden on top, 40 to 45 minutes.

3

Meanwhile, on a small baking sheet or baking dish, toss bread, ¼ tsp. salt, and reserved 2 tsp. oil; set aside.

4

Carefully transfer tomato mixture, along with broth, to a blender. Blend until smooth, then transfer to a medium saucepan. If using an immersion blender, carefully transfer tomato mixture to a medium saucepan and blend until smooth, then stir in broth.

5

Bring to a simmer over medium-low heat and cook, stirring occasionally, until reduced, about 10 minutes.
Meanwhile, bake reserved bread, tossing halfway through, until golden brown and crispy, 10 to 15 minutes.

6

Ladle soup into bowls. Top with croutons, dill, and remaining feta.

Category

Ingredients

Directions

1

Preheat oven to 400º. In a medium baking dish, combine tomatoes, shallots, garlic, and all but about 2 tsp. oil; season with salt, black pepper, and red pepper flakes (if using), then toss to combine.

2

Place two-thirds of feta in center of tomato mixture. Drizzle with a bit of oil that collected in baking dish. Bake until tomatoes are bursting and feta is golden on top, 40 to 45 minutes.

3

Meanwhile, on a small baking sheet or baking dish, toss bread, ¼ tsp. salt, and reserved 2 tsp. oil; set aside.

4

Carefully transfer tomato mixture, along with broth, to a blender. Blend until smooth, then transfer to a medium saucepan. If using an immersion blender, carefully transfer tomato mixture to a medium saucepan and blend until smooth, then stir in broth.

5

Bring to a simmer over medium-low heat and cook, stirring occasionally, until reduced, about 10 minutes.
Meanwhile, bake reserved bread, tossing halfway through, until golden brown and crispy, 10 to 15 minutes.

6

Ladle soup into bowls. Top with croutons, dill, and remaining feta.

Baked Feta Soup