Description
A healthy and flavorful soup made with baked feta, tomatoes, and orzo pasta.
Ingredients
- 200g feta cheese
- 400g cherry tomatoes
- 150g orzo pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 500ml vegetable broth
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat oven to 200°C (400°F).
- Place feta and tomatoes in a baking dish. Drizzle with olive oil and sprinkle with garlic and oregano.
- Bake for 25 minutes until tomatoes burst and feta softens.
- Cook orzo according to package instructions.
- Transfer baked feta and tomatoes to a pot. Add vegetable broth and simmer for 10 minutes.
- Blend until smooth or leave chunky.
- Stir in cooked orzo.
- Season with salt and pepper.
- Garnish with fresh basil before serving.
Notes
- Use gluten-free orzo if needed.
- Adjust broth for desired thickness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Baking and Simmering
- Cuisine: Mediterranean