Ingredients

The following ingredients have 6 Servings
  • 2 pints cherry tomatoes
  • 8 ounces block feta cheese ( plus more, crumbled for garnish)
  • ¼ cup plus 1 tablespoon extra virgin olive oil (divided)
  • Salt and pepper (to taste)
  • ½ medium yellow onion (finely chopped)
  • Crushed red pepper (to taste)
  • 1 28 ounce can crushed tomatoes (with juices)
  • 4 cups low sodium vegetable broth
  • 1 tablespoon fresh thyme (finely chopped)
  • 4 garlic cloves (minced)
  • ¼ cup fresh basil (chopped, plus more for garnish)
  • ¾ cup orzo (or any short cut pasta)

Instruction

  • Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour ¼ cup olive oil on top, and season with salt and pepper. Toss until well combined.
  • Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
  • Bake in the preheated oven for 35-40 minutes, until the cherry tomatoes burst, and the feta cheese melts
  • While the feta is baking, heat remaining 1 tablespoon olive oil over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper (if using). Add the garlic, canned tomatoes, stock and thyme, and let gently simmer until tomatoes in the oven are done roasting
  • Once tomatoes and feta in the oven are done, transfer to the simmering pot. Season with salt and pepper, to taste and add the basil. Bring the soup back to simmer and add orzo. Simmer until orzo is fully cooked, 7-8 minutes. Serve with more crumbled feta, basil, and black pepper.