Tomato Soup with Feta and Oven Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 cans tomato (s)
- 200 g feta cheese
- 3 onion (s)
- 1 clove garlic
- 1 zucchini
- 2 bell pepper (s)
- salt and pepper
- thyme
- basil
- rosemary
- chili
- sugar
- olive oil
Print Recipe
Pin Recipe Instructions
- Roughly dice the zucchini, bell pepper and an onion and place in a baking dish. Season with thyme, rosemary, salt and pepper and generously pour olive oil over them. Bake in the oven for 20 minutes at 200 ° C.
- Finely dice the other two onions and sauté in a saucepan with oil until translucent. Chop the garlic clove and sauté briefly. Add the contents of the tomato can and let it get hot for about 5 minutes or bring to a boil. Add the crumbled feta cheese and puree. Season to taste with salt, pepper, basil, sugar, thyme, rosemary and chilli.
- Serve the soup with the oven vegetables.
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