Description
This Easy Tomato Feta Soup is a one-pot wonder. With just a few ingredients and 30 minutes, you’ll have a creamy, tangy, comforting soup that tastes gourmet. The feta melts into the tomatoes, creating richness without cream. Perfect with grilled cheese or on its own, it’s a quick dinner hero.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 (28-ounce) cans whole peeled tomatoes
1 (8-ounce) block feta cheese
4 cups vegetable broth
1 teaspoon dried oregano
1/2 teaspoon black pepper
Salt to taste
Fresh basil for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Stir in garlic for 1 minute.
2. Pour in canned tomatoes with juices. Add the block of feta, vegetable broth, oregano, and black pepper. Stir gently.
3. Bring to a boil, then reduce heat and simmer uncovered 25–30 minutes until feta melts and tomatoes break down.
4. Blend soup smooth with an immersion blender, or carefully in batches in a countertop blender.
5. Taste and adjust salt only if needed. Ladle into bowls, garnish with basil, and drizzle olive oil if desired.
Notes
Always use a block of feta, not pre-crumbled, for smooth melting.
Simmer gently—boiling too hard can turn tomatoes bitter and split the feta.
Blend until completely smooth for velvety texture.
Soup keeps in fridge 4 days or freezer up to 3 months.
Freeze in single portions for easy lunches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Easy, Vegetarian
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 35 mg