Tomato, rocket and feta soup

Tomato, rocket and feta soup

Three Sisters Bake
Helen Cathcart

This is my favourite soup in the whole world! I first tried a variation of it made with goat's cheese in a lovely soup café when I was living in Dublin. Any crumbly cheese works well and really adds a great flavour and texture to this simple tomato soup. - Gillian


Quantity Ingredient
1.5kg ripe vine tomatoes, quartered and hard cores removed
3 red onions, quartered
2 tablespoons extra virgin olive oil
2 sprigs thyme, leaves picked
2 large white potatoes, scrubbed and cut into rough chunks
2 x 400g tins of cherry tomatoes
150g feta cheese, crumbled
75g rocket leaves
3 tablespoons balsamic vinegar
3 tablespoons soft brown sugar
salt, to taste
freshly ground black pepper, to taste


  1. Preheat the oven to 180°c.
  2. Spread the tomato and onion quarters in the base of a deep roasting tin and toss with the olive oil. Sprinkle over the thyme leaves. Roast for 35 minutes, checking at regular intervals and turning the vegetables every 10 minutes or so. The onions should become nicely browned and soft and the tomato skin should shrivel up.
  3. Remove the vegetables from the oven and transfer to a large heavy-based pan. Add the potato chunks to the pan, along with the tinned tomatoes, filling one of the empty tomato tins with water and adding this too. Bring to the boil on a high heat, then turn the heat down and simmer, uncovered, for 20 minutes, until the potatoes are soft.
  4. Add the crumbled feta to the pan, along with the rocket leaves, balsamic vinegar and sugar. Season to taste. Leave to cool slightly.
  5. Liquidize well, with a hand blender, until smooth. Taste and add more salt if necessary.
Three Sisters Bake
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