Fall comfort: Roasted vegetable and feta cheese soup delight

When the thermometer outside clearly shows that the time of heatwaves and sunny days have become a thing of the past, it's a sign that it's time to take out the pots and cook delicious soups. Among the fall favorites is a roasted vegetable and feta cheese soup. It's so tasty that you won't be able to resist getting seconds.

Pasta with roasted feta and tomato sauce was an online viral hit that captured the hearts of millions. In this recipe, the beloved feta also makes an appearance, but it is blended along with vegetables into a velvety cream. It tastes perfect when you get home, and your stomach is starting to growl louder.

Roasting vegetables brings out even more flavor than simply cooking them in broth. This is an even better recipe than the classic tomato cream soup and will appeal to the younger members of the household as well.

Combining sweet pumpkin, flavorful feta, and aromatic vegetables will win you over from the first spoonful. This hearty yet light dish is perfect for lunch or dinner. You can experiment with additions, such as chili for spiciness or a pinch of turmeric for a more intense color.

Ingredients:

                      
• 7 oz feta cheese
• 2 onions
• 4 Roma tomatoes
• 1 long red bell pepper
• 1 long orange bell pepper
• 21 oz Hokkaido pumpkin, peeled
• 2 sprigs fresh rosemary
• 1 head of garlic
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 20 fl oz vegetable broth

Toppings per serving:

  
• 1 tablespoon olive oil
• 1 tablespoon sunflower seeds

Preparation method:

Step 1. Cut the tomatoes, peppers, and onions into smaller pieces, and peel and chop the pumpkin. Transfer the vegetables to a baking sheet lined with parchment paper, add the feta cheese and sprigs of fresh rosemary. Sprinkle with salt and pepper, drizzle with olive oil, and place in the oven preheated to 392°F for 40 minutes.

Step 2. After this time, transfer the cheese and vegetables to the blender jar. Squeeze the roasted garlic cloves from their skins and add them to the blender along with the broth. Blend everything into a smooth mixture.

Step 3. Cut the bread into slices and toast in a pan. Pour the soup into bowls, sprinkle with toasted sunflower seeds, and drizzle with olive oil. Enjoy your meal!