EASY TOMATO FETA SOUP

Stop scrolling through complicated recipes that require a culinary degree. You want something delicious, fast, and with minimal cleanup. This tomato feta soup is your answer.

It uses one pan and a handful of ingredients you probably already have. It’s the kind of recipe that makes you look like a kitchen genius with almost zero effort. Ready to become a hero?

Why This Recipe is a Game-Changer

This soup is ridiculously simple.

You basically throw everything in a pot and let it work its magic. The result is a creamy, tangy, and comforting dish that feels gourmet.

It’s also incredibly versatile. Eat it alone, dunk a grilled cheese in it, or serve it to guests who will think you slaved for hours.

The secret is the feta melting into the tomatoes, creating a rich broth without any cream.

Honestly, the hardest part is not eating the entire pot in one sitting. It’s that good.

What You’ll Need

Gather these simple ingredients. No obscure, overpriced items here.

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 (28-ounce) cans of whole peeled tomatoes
• 1 (8-ounce) block of feta cheese
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt to taste (FYI, feta is salty, so taste first!)
• Fresh basil for garnish (optional, but highly recommended)

Your Foolproof Step-by-Step Guide

Follow these steps.

It’s almost impossible to mess this up.

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
2. Combine Everything: Pour in the canned tomatoes with their juices.
   

   Add the entire block of feta cheese, vegetable broth, oregano, and black pepper. Give it a gentle stir.

3. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for 25-30 minutes.
   

   The feta will melt and the tomatoes will break down.

4. Blend It Smooth: Carefully use an immersion blender directly in the pot to puree the soup until it’s completely smooth. No immersion blender? Let it cool slightly and blend in batches in a countertop blender.
5. Final Touches: Taste the soup and add salt only if needed.
   

   Ladle into bowls, tear some fresh basil over the top, and maybe drizzle with a little more olive oil. You’re done.

Storing Your Masterpiece

Let the soup cool completely before storing it. Transfer it to an airtight container.

It will keep in the refrigerator for up to 4 days.

Reheat it gently on the stovetop or in the microwave.

You can also freeze this soup for up to 3 months. Pro tip: freeze it in individual portions for a instant lunch. Thaw in the fridge overnight before reheating.

Why This Soup is Good For You

This isn’t just tasty; it’s actually a pretty smart choice.

Tomatoes are packed with lycopene, an antioxidant that’s great for heart health. Cooking them actually makes it easier for your body to absorb.

Feta cheese provides a good hit of calcium and protein. Compared to many creamy soups, this one is relatively light, relying on the cheese for richness instead of heavy cream.

It’s a bowl of comfort that doesn’t make you feel like you need a nap immediately after.

That’s a win in our book.

Common Mistakes to Avoid

Even easy recipes have pitfalls. Here’s how to sidestep them.

• Boiling Too Vigorously: A gentle simmer is key. A rolling boil can make the tomatoes taste bitter and cause the dairy in the feta to separate.
  

  Keep it low and slow.

• Adding Salt Too Early: Feta is a salty cheese. Always blend your soup first, then taste and decide if it needs more salt. You can add salt, but you can’t take it out.
• Using Pre-Crumbled Feta: That bag of crumbles is coated to prevent sticking, which means it won’t melt as smoothly.
  

  IMO, always use a block of feta for the creamiest result.

• Under-blending: Don’t be shy. Blend until the soup is completely smooth and velvety. A lumpy soup is a sad soup.

Mix It Up: Tasty Alternatives

Bored already?

Try these simple swaps.

• Spice it Up: Add a pinch of red pepper flakes with the oregano for a gentle kick.
• Herb Swap: Use fresh or dried thyme or basil instead of oregano.
• Add Veggies: Toss in a chopped red bell pepper or a handful of spinach with the onions.
• Different Cheese: While feta is the star, you can try this with a block of goat cheese for a slightly different tang.
• Make it Creamier: Stir in a splash of heavy cream or coconut milk after blending for an extra-rich version.

Frequently Asked Questions

Can I use fresh tomatoes instead of canned?

You can, but it’s more work. You’ll need to blanch and peel about 3-4 pounds of ripe tomatoes. Canned tomatoes are consistently flavorful and save you a ton of time.

We recommend sticking with them.

My soup is too thick. How can I thin it out?

No problem! Simply add a little more vegetable broth or even some water, a quarter cup at a time, until it reaches your desired consistency.

Stir well after each addition.

I don’t have an immersion blender. What are my options?

You can use a regular countertop blender. Just let the soup cool for at least 15 minutes first.

Then, blend it in small batches, never filling the blender more than halfway, and holding the lid down with a towel. Hot soup expands and can cause a messy, dangerous explosion.

Is this soup freezer-friendly?

Absolutely. It freezes beautifully.

Just make sure it’s completely cool before transferring it to a freezer-safe container. Leave about an inch of space at the top because it will expand as it freezes.

Can I make this recipe in a slow cooker?

Yes, it’s very adaptable. Sauté the onions and garlic first for the best flavor, then add everything to the slow cooker.

Cook on low for 4-6 hours, then blend until smooth.

Final Thoughts

This tomato feta soup is more than a recipe; it’s a lifesaver for busy days. It proves that incredible flavor doesn’t require complexity. You get a restaurant-quality meal from a single pot with minimal effort.

So, stop overcomplicating dinner.

Make this soup, impress yourself, and enjoy the delicious rewards. Your future self, coming home to a ready-made meal, will thank you.

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