Roasted Tomato Feta Soup
This soup is like a bowl of comfort- made with fresh roasted vegetables and tangy feta.
Equipment
- Oven
- Blender
Ingredients
- 10 tomatoes Roma, cut in half
- 1 pint cherry tomatoes
- 1 sweet onion quartered
- 6 cloves garlic
- 1 tbsp olive oil
- 2 tsp italian seasoning
- salt and pepper
- 6 oz feta fat free, 1 oz reserved for topping
- 1 cup canned crushed tomatoes
- 1.5 cups low sodium chicken broth
- 2 tbsp tomato paste
- 2 tbsp light cream cheese
- fresh basil for topping
Instructions
- Preheat oven to 375F.
- Coarsely chop tomatoes, onion. Toss tomatoes (roma and cherry), onion, and garlic cloves in olive oil, salt, pepper, and Italian seasoning. If using full block of feta, remove 2 tbsp worth and put entire block in to roast with vegetables. If using crumbles, move to next step.
- Roast vegetables for 35 minutes, until tomatoes and onion are soft. Add 5 oz feta crumbles and roast for additional 10 minutes.
- Add all roasted vegetables + feta into a blender (or large pot + immersion blender) and add crushed tomatoes, chicken broth, tomato paste, cream cheese. Blend until smooth.
- Top with crumbled feta, fresh basil, and olive oil. Makes 6 servings of roughly 1.5 cups each. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Weight Watchers Point Values:
Click here to calculate WW Personal Points (will automatically adjust to fit your plan).
Nutrition
Calories: 204kcalCarbohydrates: 23gProtein: 9gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 28mgSodium: 471mgPotassium: 980mgFiber: 5gSugar: 14gVitamin A: 2421IUVitamin C: 55mgCalcium: 221mgIron: 3mg
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