Roasted Tomato Orzo Soup with Vegan Feta
Ingredients
- 8 medium sized Tomatoes (I used a combo of Roma and vine)
- 1 1/4 cups (163 g) Onion chopped
- 6 cloves of Garlic minced
- 6 cups (1,425 ml) of Vegetable Broth ( I use a concentrate mixed with water)
- 1 Tbsp (15 g) Miso Paste
- 3 Tbsp (45 g) of fresh Oregano chopped
- 3 Tbsp (45 g) of fresh Basil chopped
- 2 tsp (10 g) of dried Thyme
- 1 cup (90 g) Vegan Feta crumbles
- 1 cup (168 g) Orzo uncooked
- 3 Tbsp (45 ml) Avocado Oil
- Salt & Pepper to taste
Preparation
Cut the tomatoes in half or quarters and place on a well lined baking sheet cut side up. Drizzle with about 1 tablespoon of oil and season with thyme, salt and pepper. Bake at 425 for 40 to 50 minutes or until thoroughly cooked. Set aside.
When the tomatoes are done, sauté the onions in 2 tablespoons of oil until translucent, about 3 to 5 minutes.
Add in the roasted tomatoes and cook for a couple of minutes before adding the garlic and herbs. Let cook for 10 minutes on medium to low heat.
Mix the miso paste with the broth and then add to the pot. Lower the heat to a hard simmer and cover to cook for 15 minutes.
Using an immersion blender, blend the soup until completely smooth (it’s ok to see some of the herbs). Add in the orzo and feta and continue to simmer for 15 minutes.
Serve with additional fresh herbs and feta.
Notes
For a thicker soup allow it to simmer an additional 15 to 20 minutes on low heat. The orzo will continue cooking and thicken the soup.
