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Spicy Tomato Feta Soup with Mini Grilled Cheeses
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Spicy Tomato Feta Soup with Mini Grilled Cheeses

This Spicy Tomato Feta Soup with Mini Grilled Cheeses is the ultimate comfort food, guaranteed to warm you up on even the chilliest of days. Inspired by the legendary brunch spot, John's Place, this soup is a must-try for anyone who loves a good bowl of steaming hot goodness. I think it’s time to cozy up with a bowl and some mini grilled cheeses.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Dinner, Lunch, Soup
Cuisine: Canadian
Keyword: cheddar cheese, comfort food, cozy, creamy, feta cheese, garlic, onion, roasted, tomato
Servings: 4

Ingredients

Soup

  • 5 ripe tomatoes
  • 1 onion
  • 1 head of garlic
  • 3 tbsp olive oil
  • 3 cups chicken broth more as needed
  • 1 bay leaf
  • several sprigs of fresh thyme
  • 1 tsp chili flakes more or less per your preference
  • ½ tsp MSG
  • ½ cup heavy cream
  • ½ cup crumbled feta cheese
  • sea salt and pepper to taste

Mini Grilled Cheeses

  • baguette
  • slices of cheddar cheese or your favourite melty cheese
  • olive oil for the skillet

Instructions

  • Preheat the oven to 425F and prepare a 9”x13” roasting dish.
  • Slice garlic in half horizontally, drizzle with olive oil, sprinkle with sea salt and reassemble.
  • Cut tomatoes in half, peel and quarter onions, and toss in the dish with olive oil, salt, and pepper. 
  • Add garlic to the centre and roast for 45 minutes, tossing halfway through. 
  • Remove the roasting dish from the oven and then turn the oven down to 325F.
  • Remove the head of garlic and let cool until you can handle it without burning your fingers, then blend with the other roasted vegetables in a blender. 
  • Transfer the puree to a heavy soup pot or dutch oven, add chicken broth, bay leaf, and thyme, stir, then cover and bake for 2 hours. 
  • Stir in chilli flakes, MSG, heavy cream, and feta cheese, and bake for an additional hour.
  • Season to taste with salt, pepper, and more chilli flakes if desired. If the soup is too thick for your taste, add more chicken broth to thin. Keep warm in the oven while you make the grilled cheeses.
  • To make the grilled cheeses: slice baguette and cheese for the amount of grilled cheeses you want. I made 3 per person.
  • Preheat a large skillet and coat with olive oil.
  • Assemble the mini grilled cheese sandwiches.
  • Cook for 5 minutes on each side or until golden brown. 
  • Serve with the soup.