Tomato Feta Soup

Directions

1. Preheat oven to 400º,. In a medium baking dish, combine tomatoes, shallots, garlic, and all but about 2 teaspoons of olive oil. Season with salt, pepper, and red pepper flakes then toss to coat. Place ⅔ of the feta into the center of the tomato mixture and drizzle with a bit of the oil that collected in the baking dish. Bake for 40 to 45 minutes, or until tomatoes are bursting and the feta is golden on top.
2. Meanwhile, on a small baking sheet tray or baking dish, toss bread cubes, salt, and the remaining olive oil. Set aside.
3. Using an immersion blender, carefully transfer the tomato and feta mixture to a medium saucepan then blend with an immersion blender until totally smooth. Stir in chicken stock.
4. Bring the soup mixture up to a simmer over medium-low and let cook for 10 minutes.
5. Meanwhile, while the soup cooks, transfer the bread to the oven and bake until the croutons are golden brown, tossing halfway through. Serve by ladling soup in bowls and garnishing with some bread crumbs, remaining feta, fresh dill, and a drizzle of olive oil.