• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Difficulty Level: Easy
• Servings: 6

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Ingredients

For the Soup

• 2 pounds (900 g) ripe tomatoes, halved
• 1 medium onion, quartered
• 6 garlic cloves, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• 4 cups vegetable broth or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon honey or maple syrup (optional, to balance acidity)
• 7 ounces (200 g) feta cheese, divided
• ¼ cup heavy cream (optional, for extra creaminess)
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

Optional Garnishes

• Extra crumbled feta
• Fresh basil leaves
• Olive oil drizzle
• Croutons
• Toasted pine nuts
• Freshly cracked black pepper

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Equipment Needed

• Large baking sheet
• Parchment paper
• Blender or immersion blender
• Large soup pot
• Measuring cups and spoons
• Chef’s knife
• Cutting board
• Wooden spoon

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Instructions

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C).

Arrange the tomatoes, onion, and garlic on a parchment-lined baking sheet.

Drizzle with olive oil and season with:

• Salt
• Black pepper
• Oregano
• Basil
• Smoked paprika
• Red pepper flakes (if using)

Roast for 30–35 minutes, or until the tomatoes are softened and lightly caramelized around the edges.

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Step 2: Transfer to a Pot

Carefully transfer the roasted vegetables and all of their juices into a large soup pot.

Add:

• Vegetable or chicken broth
• Tomato paste
• Honey (if using)

Bring the mixture to a gentle simmer over medium heat for 10 minutes to allow the flavors to meld.

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Step 3: Blend the Soup

Remove the pot from the heat.

Using an immersion blender, blend the soup until completely smooth.

Alternatively, blend in batches using a countertop blender, taking care when working with hot liquids.

Return the blended soup to the pot if needed.

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Step 4: Add the Feta

Crumble 5 ounces (about 140 g) of the feta cheese into the soup.

Stir until the cheese softens and partially melts into the soup, creating a creamy texture with a subtle tang.

If you prefer an extra-smooth consistency, blend briefly once more after adding the feta.

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Step 5: Finish the Soup

Stir in the heavy cream if desired for added richness.

Taste and adjust the seasoning with additional salt, pepper, or herbs as needed.

Simmer gently for another 3–5 minutes, avoiding a vigorous boil to keep the feta creamy.

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Step 6: Garnish and Serve

Ladle the hot soup into serving bowls.

Top each serving with:

• Remaining crumbled feta
• Fresh basil
• Chopped parsley
• A drizzle of olive oil
• Freshly cracked black pepper

Serve immediately with warm crusty bread or grilled cheese sandwiches.

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Tips for the Best Tomato Feta Soup

• Use ripe, in-season tomatoes for the sweetest flavor.
• Roasting the vegetables adds natural sweetness and depth.
• Choose a high-quality block of feta packed in brine for the creamiest texture.
• Blend thoroughly for a silky-smooth soup.
• If your tomatoes are especially acidic, a small amount of honey helps balance the flavor.
• Add cream only at the end to maintain a smooth consistency.

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Recipe Variations

Roasted Red Pepper Tomato Feta Soup

Add two roasted red peppers before blending for extra sweetness and color.

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Spicy Tomato Feta Soup

Increase the crushed red pepper flakes or add a diced jalapeño to the roasting pan.

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Creamy Mediterranean Version

Blend in a few tablespoons of Greek yogurt instead of heavy cream for a lighter option.

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Herb Garden Soup

Add fresh thyme, rosemary, or dill along with the basil for a more aromatic finish.

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Protein-Packed Soup

Serve the soup with shredded rotisserie chicken or roasted chickpeas for a heartier meal.

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Storage

Allow the soup to cool completely before transferring it to airtight containers.

Refrigerate for up to 4 days.

The flavors become even more developed after a day of resting.

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Freezing Instructions

Freeze the soup (without the cream, if possible) in freezer-safe containers for up to 3 months.

Thaw overnight in the refrigerator and reheat gently before serving.

If using cream, stir it in after reheating for the best texture.

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Reheating

Stovetop

Warm over medium-low heat, stirring occasionally until heated through.

Avoid boiling, as excessive heat may affect the texture of the feta.

Microwave

Heat in a microwave-safe bowl for 2–3 minutes, stirring halfway through.

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Serving Suggestions

Tomato Feta Soup pairs beautifully with:

• Grilled cheese sandwiches
• Garlic bread
• Toasted sourdough
• Mediterranean salad
• Caesar salad
• Roasted vegetables
• Cheese toast
• Bruschetta
• Herb focaccia
• Homemade croutons

For beverages, enjoy with:

• Sparkling water with lemon
• Fresh iced tea
• Homemade lemonade
• Chilled cucumber water

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Why You’ll Love This Recipe

• Rich, creamy texture without being overly heavy
• Fresh Mediterranean-inspired flavors
• Easy one-pot meal
• Perfect for meal prep
• Naturally vegetarian
• Great use for ripe tomatoes
• Customizable with herbs and spices
• Ready in about one hour
• Pairs well with many side dishes
• Comforting and satisfying in every season

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Nutritional Information (Per Serving)

Approximate values:

• Calories: 245 kcal
• Protein: 9 g
• Carbohydrates: 16 g
• Fat: 17 g
• Saturated Fat: 7 g
• Cholesterol: 35 mg
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 620 mg
• Potassium: 680 mg
• Calcium: 220 mg
• Iron: 1.5 mg
• Vitamin A: 20% DV
• Vitamin C: 35% DV