Roasted Tomato Soup w Feta & Sriracha Yogurt
This soul-warming simple tomato soup is a celebration of in-season tomatoes. Salty feta and a hint of spice is the perfect platform for rich tomato goodness.
- 2 lbs plum tomatoes
- 6 peeled whole garlic cloves
- 1/4 white onion
- 1 tbsp. balsamic vinegar (I prefer Maille)
- 2 cups of chicken, veg broth or water
- 1/2 cup feta cheese
- 1/2 cup of Greek yoghurt
- 3 tbsps. sriracha (or your fav hot sauce)
- chilli flakes (optional)
*Pre-heat oven 375 degrees.
Wash and cut tomatoes, place skin down on a baking tray along with roughly cut onion and whole garlic cloves. Splash liberally with olive oil and season with salt and pepper. Bake for 45 minutes.
Place roasted tomatoes etc. in food processor or blender, add balsamic and puree until smooth. Slowly add broth or water until soup is at desired thickness. You may need to reheat slightly if broth has cooled your soup too much. Check seasoning.
Mix yoghurt and sriracha in small bowl. Garnish soup with dollop of yoghurt/sriracha mix, crumbled feta, chili flakes and drizzle of olive oil.