Oven-Baked Tomato Soupwith Feta & Cheese Bread

Preheat the oven to 400°F fan‑forced.

Place the tomatoes, red onions, and garlic in a large baking dish. Drizzle with olive oil, crumble the feta over the top, and season with salt, pepper, paprika powder, Italian herbs, chili powder, and sugar.

Roast for 30–40 minutes, until the tomatoes are soft and caramelized and the garlic cloves are tender; press the roasted garlic out of its skins.

While the vegetables roast, heat a large pot over medium heat and sauté the tomato paste for 2–3 minutes until it darkens slightly and becomes fragrant.

Add the roasted vegetables, crumbled feta, vegetable broth, and any accumulated juices to the pot. Stir to combine and bring to a gentle simmer.

Season the soup with additional salt, pepper, and fresh herbs to taste. Simmer for 5–7 minutes, then blend with an immersion blender or in batches using a countertop blender until smooth.

While the soup simmers, prepare the cheese bread: spread the melting cheese evenly over the rye bread loaf, fold it in half, and set aside.

Heat butter in a skillet over medium heat. Place the folded cheese bread in the pan and cook 3–4 minutes per side, until both sides are golden brown and the cheese has fully melted.

Serve the hot tomato soup in bowls, garnish with extra fresh herbs if desired, and accompany each bowl with a slice of the crispy cheese bread.