How to make PRET A MANGER'S | Tomato Feta Soup

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor, while ricotta is more affordable.

Begin by sautéing 1 and 1/2 cups of sweet onion roughly chopped, 1 cup of celery, and 1 cup of carrot in 1/2 tablespoon of olive oil.

Gently sweat the onion, celery, carrot, and 1 teaspoon of garlic in the olive oil for about 10 minutes, stirring occasionally until the vegetables are very soft.

Add 2 and 1/2 cups (32 oz) of vegetable stock and a 28 oz can of tomato puree to the pot.

Add 2 tablespoons of tomato paste to the mixture.

On low heat, simmer the vegetables in the tomato broth for a minimum of 15 minutes or until the vegetables are extremely fork tender.

Add two large pinches of kosher salt and five to six cranks of cracked black pepper to the soup.

Using an immersion blender, puree the soup until it's velvety smooth.

Take a 28 oz can of whole peeled plum tomatoes and hand crush them, then add the crushed tomatoes to the soup.

Add 1/2 cup of fresh basil, finely chopped, and 2/3 cup of crumbled feta cheese to the soup.

Add 1 cup of heavy cream to the mixture and stir the bisque.

Allow it to simmer an additional five minutes on low heat.

To serve, top with a little extra crumbled feta cheese and a fresh basil sprig.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens