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Tomato Feta Soup

A comforting and delicious Tomato Feta Soup made with simple ingredients, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tablespoon olive oil for sautéing; can be substituted with any light cooking oil.
  • 1 medium white onion, diced adds sweetness; yellow onion works too.
  • 1 medium carrot, finely diced contributes natural sweetness; bell pepper can also be a great substitute.
  • 5 cloves garlic, minced provides aromatic richness; garlic powder can work in a pinch.
  • 2 tablespoons tomato paste intensifies the tomato flavor; use extra crushed tomatoes if unavailable.
  • 2 cans 28-ounce whole San Marzano tomatoes known for their sweetness; any good quality canned tomatoes can be used.
  • 2 cups vegetable stock serves as the soup base; chicken broth is an excellent alternative.
  • 1 piece bay leaf adds depth; do not substitute, as it enhances the flavor profile.
  • 1/2 teaspoon crushed red pepper flakes adds heat; adjust based on personal preference.
  • 1/2 teaspoon dried oregano pairs beautifully with tomatoes; fresh oregano works as well.
  • 1/2 teaspoon fine sea salt enhances all flavors; use kosher salt for a coarser texture.
For the finishing touches
  • 1/2 cup heavy cream creates creaminess; can substitute with coconut milk for a lighter version.
  • 1/2 cup fresh basil leaves freshness and color; dried basil will work if fresh isn’t available.
  • 6 ounces crumbled feta adds tanginess; goat cheese can serve as a tasty substitute.

Method
 

Cooking the soup
  1. Heat olive oil in a large stockpot over medium-high heat. Add onion and carrot, and sauté for 5-6 minutes until softened.
  2. Add garlic and tomato paste, and sauté for 1-2 minutes until garlic is fragrant.
  3. Add tomatoes, vegetable stock, bay leaf, crushed red pepper flakes, oregano, and salt; stir to combine. Use a spoon to gently break up large tomatoes.
  4. Simmer, covered, for 10-30 minutes.
  5. Discard bay leaf, stir in cream and basil. Purée soup until desired consistency.
  6. Stir in feta cheese until well combined.
  7. Season with additional salt and pepper if needed.
  8. Serve warm and enjoy!

Notes

Garnish your Tomato Feta Soup with a drizzle of extra virgin olive oil and a sprinkle of fresh basil. Pair it with a slice of crusty bread or a simple side salad for a wholesome meal.