Tomato Feta Soup

A rich, creamy, and easy one-pot Mediterranean-inspired soup featuring roasted tomatoes, onions, and garlic blended with feta cheese for a tangy, comforting meal.

Ingredients

• 2 pounds (900 g) ripe tomatoes, halved
• 1 medium onion, quartered
• 6 garlic cloves, peeled
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• 4 cups vegetable broth or chicken broth
• 1 tablespoon tomato paste
• 1 teaspoon honey or maple syrup (optional)
• 7 ounces (200 g) feta cheese, divided
• ¼ cup heavy cream (optional)
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat oven to 425°F (220°C). Arrange tomatoes, onion, and garlic on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, black pepper, oregano, basil, smoked paprika, and red pepper flakes. Roast for 30–35 minutes until softened and lightly caramelized.
2. Transfer roasted vegetables and juices to a large soup pot. Add broth, tomato paste, and honey (if using). Bring to a gentle simmer over medium heat for 10 minutes.
3. Remove from heat and blend the soup until completely smooth using an immersion blender or countertop blender.
4. Stir 5 ounces (140 g) of the feta cheese into the soup until softened and partially melted. Blend briefly again if a smoother consistency is desired.
5. Stir in heavy cream if using. Adjust seasoning with salt, pepper, or herbs. Simmer gently for 3–5 minutes, avoiding a vigorous boil.
6. Ladle into bowls. Top with remaining crumbled feta, fresh basil, chopped parsley, a drizzle of olive oil, and freshly cracked black pepper.

Notes

Use ripe, in-season tomatoes for the best flavor. Add cream only at the end to maintain a smooth consistency. Refrigerate for up to 4 days or freeze (without cream) for up to 3 months. Reheat gently on the stovetop or microwave, stirring occasionally.