By Chef Alli
Roasted Feta Soup
Ingredients
1 8-oz. block feta cheese
1 head garlic, top sliced off
1 large sprig fresh rosemary
1 red bell pepper, seeds and membranes removed, cut into chunks
1 large yellow or white onion, cut into chunks
3 large tomatoes, cut into chunks
3-4 Tbs. good olive oil
Kosher salt and freshly ground black pepper, to taste
1-2 cups chicken or vegetable broth, depending on preferred consistency of the soup
Sour cream, optional
Ground nutmeg, optional
Instructions
Preheat the oven to 400 F.
Grease a rimmed baking sheet and add the block of feta cheese to the center. Place the head of garlic along with the rosemary sprig on the sheet pan beside the feta.
Surround the feta with the red bell pepper chunks, onions and tomato chunks, spreading them out evenly in a single layer and covering the entire baking sheet.
Generously drizzle all the ingredients on the sheet pan with olive oil; season generously with kosher salt and freshly ground black pepper.
Roast the feta and the vegetables for 35 to 40 minutes or until slightly charred and tender; let cool for 10 minutes.
Gently transfer the roasted feta and vegetables (but not the rosemary sprig or the head of garlic) to the bowl of a food processor or a good blender.
Squeeze the soft, roasted garlic cloves into the food processor bowl with the other ingredients.
Remove the leaves from the stems of the roasted rosemary and add the leaves to the vegetables in the food processor.
Pulse the food processor until the vegetables are nearly smooth; add one cup of broth and process until the soup reaches your desired consistency, adding more broth, if desired.
To serve, place the warm soup into deep soup bowls; garnish with a generous drizzle of olive oil and freshly ground black pepper. If preferred, garnish with a bit of sour cream and a sprig of rosemary.
This soup is delicious served with your favorite grilled cheese sandwiches for dipping.
