Description
This Easy Tomato Feta Soup is a simple, creamy, and tangy soup that comes together in under 30 minutes. The block feta melts into a rich tomato base, creating a comforting and flavorful weeknight dinner that everyone will love.
Ingredients
2 tbsp olive oil (or avocado oil)
1 medium yellow onion, chopped
3 cloves garlic, minced
1 (28-oz) can crushed tomatoes
2 cups vegetable broth (or chicken broth)
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
1 (8-oz) block feta cheese, crumbled
Salt and black pepper to taste
Fresh basil or parsley for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook 5-7 minutes until soft and translucent.
2. Add garlic and cook 1 minute until fragrant.
3. Pour in crushed tomatoes and vegetable broth. Add oregano, basil, and optional red pepper flakes. Stir to combine and bring to a gentle boil, then reduce heat to low and simmer 15 minutes.
4. Carefully blend the soup using a blender or immersion blender until smooth and creamy.
5. Return soup to the pot over low heat. Add crumbled feta and stir continuously until completely melted.
6. Season with salt and black pepper to taste. Serve immediately with fresh herbs.
Notes
Always use a block of feta packed in brine, not pre-crumbled, for smooth melting.
Sauté onions until soft and sweet to build flavor.
Do not overfill blender with hot soup; cover lid hole with a kitchen towel to release steam safely.
Soup thickens after refrigeration; thin with broth or water when reheating.
Do not freeze, as feta can separate and become grainy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 245
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 40 mg