Summary

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

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Instructions

1. 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.
2. 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.
3. Serve the soup with the oven vegetables.