Tomato Feta Soup

Why You’ll Love This Recipe

This soup is both cozy and refreshing, making it perfect year-round. Roasting the tomatoes enhances their natural sweetness, while feta adds a creamy texture and salty bite. It’s easy to prepare with simple ingredients and pairs beautifully with crusty bread or a grilled sandwich. Plus, it comes together in under an hour with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 pounds ripe tomatoes, halved
1 small onion, chopped
3 cloves garlic, peeled
3 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
3 cups vegetable or chicken broth
1/2 cup crumbled feta cheese
1 tablespoon tomato paste
Fresh basil for garnish (optional)

Directions

1. Preheat your oven to 400°F.
2. Arrange the halved tomatoes, chopped onion, and garlic cloves on a baking sheet.
3. Drizzle with olive oil and sprinkle with oregano, salt, and black pepper. Toss lightly to coat.
4. Roast for 25–30 minutes, until the tomatoes are soft and slightly caramelized.
5. Transfer the roasted vegetables to a large pot. Add broth and tomato paste.
6. Bring to a gentle simmer over medium heat for 10 minutes.
7. Use an immersion blender to blend until smooth, or carefully transfer to a blender in batches.
8. Stir in the crumbled feta cheese and simmer for another 2–3 minutes until melted and incorporated.
9. Taste and adjust seasoning if needed.
10. Serve warm, garnished with fresh basil if desired.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

For a creamier texture, add a splash of heavy cream or coconut milk. You can roast red bell peppers along with the tomatoes for added sweetness. Swap dried oregano for fresh thyme or basil for a different herb profile. For a spicy kick, add red pepper flakes before roasting.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave in short intervals. This soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, high-quality canned whole tomatoes work well, especially when fresh tomatoes are not in season.

Does feta make the soup very salty?

Feta adds a savory saltiness, but you can adjust the amount and taste before adding extra salt.

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth.

How do I make the soup smoother?

Blend thoroughly and strain through a fine mesh sieve if you prefer an ultra-smooth texture.

Can I add cream?

Yes, a small amount of cream can enhance richness if desired.

What should I serve with tomato feta soup?

Crusty bread, grilled cheese sandwiches, or a simple green salad pair perfectly.

Can I use dairy-free feta?

Yes, dairy-free feta alternatives work well for a lactose-free version.

Why roast the tomatoes?

Roasting deepens their flavor and brings out natural sweetness.

Can I prepare this ahead of time?

Yes, the flavor often improves after sitting for a day in the refrigerator.

Is this soup gluten-free?

Yes, as long as the broth used is certified gluten-free.

Conclusion

Tomato Feta Soup is a deliciously creamy and tangy upgrade to traditional tomato soup. With roasted tomatoes and savory feta blended into a smooth, comforting bowl, this recipe is simple to prepare yet full of bold flavor. Perfect for cozy dinners or light lunches, it’s a dish you’ll return to again and again.

Tomato Feta Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tomato Feta Soup is a creamy and tangy twist on classic tomato soup, combining roasted tomatoes and savory feta cheese for a smooth, comforting, and flavor-packed bowl.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: Mediterranean-Inspired
• Diet: Vegetarian

Ingredients

• 2 pounds ripe tomatoes, halved
• 1 small onion, chopped
• 3 cloves garlic, peeled
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 3 cups vegetable or chicken broth
• 1/2 cup crumbled feta cheese
• 1 tablespoon tomato paste
• Fresh basil for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F.
2. Place halved tomatoes, chopped onion, and garlic cloves on a baking sheet.
3. Drizzle with olive oil and sprinkle with oregano, salt, and black pepper. Toss lightly to coat.
4. Roast for 25–30 minutes until tomatoes are soft and lightly caramelized.
5. Transfer roasted vegetables to a large pot and add broth and tomato paste.
6. Bring to a gentle simmer over medium heat for 10 minutes.
7. Blend until smooth using an immersion blender or carefully in batches with a countertop blender.
8. Stir in crumbled feta and simmer for 2–3 minutes until melted and incorporated.
9. Taste and adjust seasoning as needed.
10. Serve warm, garnished with fresh basil if desired.

Notes

• Use high-quality canned tomatoes if fresh are not in season.
• Adjust salt carefully, as feta adds natural saltiness.
• Add a splash of cream or coconut milk for extra richness if desired.
• This soup freezes well for up to 2 months.
• Blend thoroughly for a smoother texture or strain if preferred.
• Ensure broth is gluten-free if needed.

Nutrition

• Serving Size: 1 bowl (about 1 1/2 cups)
• Calories: 220 kcal
• Sugar: 8 g
• Sodium: 640 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 20 mg