Description
This Easy Tomato Feta Soup Recipe is a creamy, flavorful soup that combines the tangy taste of tomatoes with the salty richness of feta cheese. Perfect for a cozy meal, it is simple to prepare using basic pantry ingredients and comes together in just 30 minutes. The smooth texture achieved by blending the cooked tomatoes is complemented by the creamy finish of heavy cream and crumbled feta, making it a comforting and satisfying dish ideal for lunch or dinner.
Ingredients
Scale
Base
- 2 tbsp olive oil or butter
- 1/4 cup chopped onion
- 2 cloves garlic
- 1/2 tsp salt
- 1/8 tsp black pepper
Herbs and Flavorings
- 1 tsp pesto sauce (optional)
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp tomato paste (optional)
- 1 tsp honey, sugar or erythritol (optional)
Main Ingredients
- 10 tomatoes, skinned, seeded and chopped or two 14.5 oz cans of peeled tomatoes
- 3 cups water
- 1/3 cup heavy cream
- 2/3 cup feta cheese, crumbled
Instructions
- Sauté Aromatics: Heat olive oil or butter over medium heat in a large pot or Dutch oven. Add the chopped onion and cook for about 2 minutes, stirring frequently until softened. Add the garlic and cook for an additional minute, being careful not to let it brown.
- Add Tomatoes and Seasonings: Add the chopped or canned tomatoes along with salt, black pepper, pesto sauce if using, dried oregano, dried basil, tomato paste if using, and water to the pot. Stir to combine all ingredients thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. If you desire a touch of sweetness, add the honey, sugar, or erythritol at this stage. Let the soup cook on medium heat for about 20 minutes until the tomatoes are tender and have melded their flavors with the herbs.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until it reaches a smooth and creamy consistency. Take care to blend evenly and safely.
- Add Cream and Feta: Stir in the heavy cream and crumbled feta cheese into the blended soup. Cook for an additional 1 minute over low heat to warm through and let the flavors meld.
- Final Seasoning and Serve: Taste the soup and add extra salt if needed. Serve the soup warm for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Using fresh tomatoes requires peeling and seeding, but canned peeled tomatoes work well and save time.
- Add pesto and tomato paste for deeper flavor, but these can be omitted for a simpler taste.
- The soup can be garnished with fresh basil or extra crumbled feta for presentation.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
