Photo & Styling: Naama Ran

Yield: 6 servings

Prep Time: 40 minutes

Ingredients:
10 tomatoes, cut in half
Salt and pepper to taste
1 teaspoon thyme
4 tablespoons olive oil
1 leek, white part only, chopped
2 stalks celery, chopped
1 carrot, chopped
5 cloves garlic, crushed
2 bay leaves
1 bunch parsley

For serving:
Croutons
Chopped parsley
3.5 ounces Tnuva Feta Cow’s Milk Cheese
Olive oil

Instructions

1. Preheat oven to 400⁰C. Line a baking pan with parchment paper.
2. Place tomato halves on the pan, cut side up. Sprinkle with seasoning and 2 tablespoons olive oil. Bake for 30-40 minutes until the tomatoes are soft.
3. Meanwhile, heat the rest of the olive oil in a pan and saute the leek, celery and carrot for about 5 minutes. Add the garlic, bay leaves, salt and pepper and saute for another 2 minutes.
4. Add 4 cups water and the parsley and cook for 30 minutes. Discard the parsley and the bay leaves.
5. Add the roasted tomatoes to the pot of vegetables and blend with a hand blender. If the soup is too thick, add a little boiling water. If it is too thin, cook for another 10 minutes without a lid so that some of the fluid evaporates. Taste and correct seasoning.
6. Divide the soup into bowls. Serve with croutons, chopped parsley, cubed Feta and a splash of olive oil.