Ingredients 2 quarts cherry tomatoes about 8 cups 6-8 oz feta cheese 8 oz cream cheese ⅓ cup olive oil Salt and pepper to taste 3 garlic cloves minced ⅓ cup chopped fresh basil 1 pint chicken broth low sodium (or vegetable broth) Instructions Preheat the oven to 425ºF (218ºC). Wash and dry the cherry tomatoes thoroughly. Add the cherry tomatoes to a Dutch oven or large baking dish (9x13”/23x33cm). Drizzle in the olive oil, and toss the tomatoes to coat them evenly in the oil. Add salt and pepper (to taste). Add the feta cheese into the center of the tomatoes, pushing it down slightly. Place in the oven and roast for 35 minutes, or until the tomatoes begin to blister and the feta begins to brown around the edges. Once your cooking time is up, set the oven to “broil.” Note: Only do this if you have a broiler-safe baking dish or Dutch oven. If not, you can bake for an additional 5 minutes at an increased heat of 450ºF if desired. Broil for 2-3 minutes, keeping a close eye on the pan. It is ready as soon as it becomes bubbly and most tomatoes are blistered. Carefully remove the Dutch oven or baking dish from the oven and immediately stir in the minced garlic (3 cloves). Sprinkle in the fresh chopped basil and 1 cup of chicken broth. Use an immersion blender to blend the soup right in the pot (or transfer to a deep saucepan if a baking dish was used). I recommend starting with the feta, and tilting the pot slightly. Keep the immersion blender towards the bottom of the pot, in the deepest part. Blend until smooth. Taste and adjust salt and pepper according to your preference. If desired, heat on the stovetop until steamy, OR serve immediately. Garnish with additional fresh basil, crumbled feta cheese, and/or a drizzle of olive oil.