Tomato Feta Soup

I decided to try the tomato and feta Tik Tok craze! I turned the ingredients into soup instead of pasta and holy moly... This is tomato soup is phenomenal. My roommates and I paired it with grilled cheeses and there were no complaints.

I used an immersion blender and Staub dutch oven throughout the process. You can use a regular blender in place though if you do not have a hand held one. You NEED to make this.

INGREDIENTS:

• 1 block of feta cheese

• 1 small pack of cherry tomatoes

• 2 large tomatoes

• 1 lb can of crushed tomatoes

• 2 cups of veggie stock

• 1/4 cup olive oil

• 1/3 cup cream

• 4 tbsp butter

• 1 tbsp minced garlic

• 1/4 basil

• S&P to taste

DIRECTIONS:
1. Place the cherry tomatoes, 2 large tomatoes, and block of feta cheese in the dutch oven or a baking dish. Drizzle 1/8 cup olive oil over the top. Add salt and pepper to taste
2. Bake in the oven at 425 for 22-24 minutes. Check on the ingredients after about 20 minutes, as you do not want the feta to harden.
3. Pull the dish out of the oven and make sure the ingredients are tender. If tender, place the dutch oven on the stove with medium-low heat. If you do not have a dutch oven, transfer the ingredients to a pot.
4. Add in the the rest of the ingredients: veggie stock, can of crushed tomatoes, cream, butter, garlic, and basil.
5. Blend all the ingredients together with the immersion blend until you reach a smooth consistency. This consistency should be relatively thick (If you do not have an immersion blender- you can throw everything in a regular blender. Put the soup back in the pot once blended and on the stove to keep warm)
6. Sprinkle some basil over the top and fresh cracked pepper

DIETARY INFO:

• Gluten free

• Vegetarian