The defining step is roasting a whole block of feta — long enough that the edges caramelize — then blending it directly into warmed Tomato Bliss. What comes out is bright and savory, warmed through with red pepper flakes, and finished with a creaminess that feels layered and considered. Simple ingredients, earned depth.

• Step 1

  Preheat the oven to 400°F. Place a 16 oz block of feta in a Dutch oven or half hotel pan. Pour the Tomato Bliss around it and add the red pepper flakes. Reserve the remaining 4 oz feta for garnish.

• Step 2

  Roast uncovered for 30 minutes, until the feta is golden and caramelized at the edges.

• Step 3

  Remove from the oven and blend immediately with an immersion blender until fully smooth, about 60 to 90 seconds.

• Step 4

  Transfer to the stovetop and simmer over medium heat for 5 minutes, stirring, until the soup is glossy and lightly coats the back of a spoon. Finish with salt as needed and black pepper. Ladle into bowls and drizzle each portion with a little olive oil. Top with crumbled feta and fresh herbs.