Low Carb Baked Feta and Tomato Soup Recipe

DIRECTIONS

Ingredient notes: purchase a block of feta cheese for this recipe, not feta crumbles. Also note that one and a half pints of grape tomatoes will equate to 426g.

1. Heat oven to 400°F.
2. In a 2-quart baking dish, toss together tomatoes, roughly chopped red bell pepper, garlic, olive oil, salt, pepper and red pepper flakes until evenly coated. Cut off about ¼ of the feta block (2-ounces) and set aside for garnish. Coat each side of the remaining feta block (6-ounces) in the seasoned olive oil at the bottom of the baking dish and nestle in the center of the tomatoes, peppers, and garlic. Bake for 40-45 minutes, until the tomatoes have burst and the feta is golden.
3. In a blender, combine ½ of the broth with ½ of the baked feta-tomato combination. Blend at medium speed until lightened in color and creamy. Pour into a medium sauce pot and place over medium heat. Blend the other half of the broth with all remaining contents of the baking dish (including olive oil) until creamy and add to the pot. Allow to warm, stirring occasionally, as you toast the pine nuts. Do not allow to boil, reducing heat if needed.
4. In a medium non-stick skillet over medium-high heat toast the pine nuts, about 10 minutes. 
5. To serve, pour about 1 ½ cups warm soup into each of 4 bowls. Top each with ½ ounce crumbled fresh feta (set aside in step 2), 1 tablespoon toasted pine nuts, and ½ tablespoon chopped fresh basil. One bowl as described is one serving.