Description
This Easy Tomato Feta Soup is a creamy, comforting dish packed with rich tomato flavor and the tangy bite of feta cheese. Made with simple ingredients like fresh or canned tomatoes, herbs, garlic, and a touch of cream, this soup is perfect for a quick lunch or dinner. The recipe features an easy stovetop method with an immersion blender for a smooth texture and can be customized with optional ingredients like pesto and sweeteners to balance acidity.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil or butter
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/8 tsp black pepper
- 3 cups water
Tomato and Herbs
- 10 tomatoes, skinned, seeded and chopped or two 14.5 oz cans of peeled tomatoes
- 1 tsp pesto sauce (optional)
- 1/2 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp tomato paste (optional)
Additional Flavor Enhancers
- 1 tsp honey, sugar or erythritol (optional)
- 1/3 cup heavy cream
- 2/3 cup feta cheese, crumbled
Instructions
- Heat the oil and sauté onion: In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for about 2 minutes, stirring frequently until softened but not browned.
- Add garlic: Stir in the garlic and cook for 1 minute until fragrant, taking care not to burn it.
- 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.
- Bring to a boil and simmer: Increase the heat to bring the mixture to a boil, then immediately reduce to a simmer. Stir in the optional sweetener (honey, sugar, or erythritol) to balance acidity.
- Cook the soup: Let the soup cook on medium heat for about 20 minutes, stirring occasionally, until the tomatoes are tender and fully cooked.
- Blend the soup: Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. If you prefer a chunkier texture, blend partially.
- Add cream and feta: Stir in the heavy cream and crumbled feta cheese. Cook for an additional 1 minute to heat through and allow the flavors to meld.
- Season and serve: Taste the soup and add more salt if needed. Serve warm, garnished with extra feta or fresh herbs if desired.
Notes
- You can use fresh tomatoes when in season or canned peeled tomatoes for convenience.
- Adjust the amount of cream and feta to your preference for richness and tang.
- Optional pesto adds an herby depth but can be omitted for a simpler flavor.
- Balancing acidity with a small amount of sweetener helps mellow the tomato flavor.
- Use an immersion blender for easy blending directly in the pot, or transfer in batches to a blender if you don’t have one.
- Store leftovers in the refrigerator for up to 3 days and reheat gently before serving.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 150
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
