Description
This creamy Tomato Feta Soup is rich, tangy, and comforting. Made with San Marzano tomatoes, fresh basil, and crumbled feta, it’s a flavorful twist on classic tomato soup that comes together in just 35 minutes.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium white onion, diced
- 1 medium carrot, finely diced
- 5 large cloves garlic, minced
- 2 tbsp tomato paste
- 2 (28-ounce) cans whole San Marzano tomatoes
- 2 cups vegetable stock
- 1 bay leaf
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ½ tsp fine sea salt
- ½ cup heavy cream
- ½ cup fresh basil leaves
- 6 oz crumbled feta
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add onion and carrot; sauté 5–6 minutes until softened.
- Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
- Add tomatoes, vegetable stock, bay leaf, red pepper flakes, oregano, and salt. Break up tomatoes with a spoon. Bring to a simmer, then cover and cook 10–30 minutes.
- Remove bay leaf. Stir in cream and basil.
- Blend with an immersion or traditional blender until desired consistency is reached (smooth or slightly chunky).
- Stir in crumbled feta until melted and combined. Taste and adjust seasoning as needed.
- Serve warm with bread or a grilled cheese sandwich.
Notes
- For extra creaminess, add more heavy cream or blend until smooth.
- To make it lighter, swap cream for milk or leave it out entirely.
- Pairs perfectly with crusty bread or grilled cheese.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: undefined
- Method: Simmering, Blending
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280 kcal
- Sugar: 10 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 45 mg
Keywords: tomato feta soup, creamy tomato soup, San Marzano tomato soup, feta cheese soup, Mediterranean tomato soup