The Best Tomato Feta Sheet Pan Soup
The greatest and easiest tomato soup of all time, totally vegetarian!
Ingredients
- 24 Ounces Grape or cherry tomatoes
- 2 large Shallots
- 10 Cloves of Garlic
- 1/4 Cup Olive oil
- a pinch of Salt, pepper and red pepper flakes
- 8 ounces Feta cheese
- 2 Cups Vegetable broth
- 1-2 teaspoons Honey(optional)
- Grilled cheese for serving(optional)
Instructions
- Preheat the oven to 400 degrees(F).
- Pour the tomatoes, shallots and garlic onto a large sheet pan.
- Drizzle with the olive oil, and then sprinkle with a pinch of salt and pepper over the top. Toss to coat everything, then spread out evenly, make a spot in the center for the cheese.
- Place the block of feta in the center of the tomatoes on the sheet pan. I like to turn it over a few times to get some olive oil on it.
- Bake for 40-45 minutes, or until the tomatoes have burst and have browned on the outside.
- Scoop everything from the sheet pan into a blender. Add the broth, and the honey if using. Blend on high until the soup is completely smooth.
- Taste and adjust seasonings. Serve with grilled cheese if desired.