Tomato Feta Soup
This tomato feta soup is cozy, flavorful, and easy to make. Pair this rich and creamy soup with your favorite grilled cheese sandwich!
This tomato and feta soup is perfectly creamy with just a slightly tangy, salty flavor from the feta. It’s the perfect cozy bowl for chilly days and tastes amazing with grilled cheese, crispy chickpeas, or warm, crusty bread. With just a handful of pantry staples, you’ll have a silky, delicious soup in under 40 minutes.
Ingredients & Substitutions
- Butter: A little butter adds richness to sautéed onions, but you can also use olive oil.
- Yellow onion: This adds flavor to the soup base. You can substitute with any kind of onion.
- Garlic and oregano: This also helps flavor the base and pairs well with the feta.
- Tomato paste: This is an easy way to add concentrated, umami flavor.
- Whole peeled tomatoes: I used canned whole tomatoes, but diced tomatoes are fine too.
- Vegetable broth: I like Better Than Bouillon or Edward & Sons Not Chicken Broth.
- Heavy cream or cashew cream: Either one makes the soup velvety and creamy.
- Feta cheese: The star ingredient! It melts into the soup for tangy, salty flavor.
How to Store Leftovers
Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat, adding a splash of broth if it thickens.
What to Serve with Tomato Soup
I love pairing this soup with my air fryer grilled cheese or my grilled halloumi sandwiches. But I’ve also enjoyed this as a main dish paired with a crusty loaf of Wildgrain bread. You could also pair it with a chopped salad to add even more veggies to your meal.
Frequently Asked Questions
- Can I freeze this soup? I actually don’t recommend freezing soups with cheese, as it can separate when frozen. But this will last 4-5 days in the fridge and can be reheated in the microwave or on the stovetop.
- Can I make this recipe vegan? I don’t recommend making this vegan. Trader Joe’s makes a great vegan feta, but it won’t blend into a creamy soup as well as dairy feta. I recommend my vegan tomato bisque instead.
- What are the best tomatoes for tomato soup? I used canned tomatoes for convenience. I like the flavor of San Marzano whole tomatoes, but any high-quality canned tomatoes should be fine.
- Can I add more protein? Yes! For an added protein boost, try adding 1/2 cup of cottage cheese and blend it in with the cream and feta. Or try my high protein tomato soup instead!
More Tomato Soup Recipes
If you like this recipe, try my roasted tomato soup, cream cheese tomato soup, or red pepper and tomato soup.
Print
Tomato Feta Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This tomato feta soup is cozy, flavorful, and easy to make. Pair this rich and creamy soup with your favorite grilled cheese sandwich!
Ingredients
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 28oz can whole peeled tomatoes
- 1/4 cup heavy cream or cashew cream
- 4oz feta cheese
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for 5–7 minutes until soft and translucent.
- Stir in the garlic, salt, and oregano and cook for another minute until fragrant.
- Add the tomato paste and cook, stirring constantly, for 1–2 minutes.
- Pour in the vegetable broth and add the canned tomatoes with their juices. Break the tomatoes apart slightly with your spoon. Bring to a simmer, reduce heat, and cook uncovered for 15–20 minutes.
- Carefully transfer to a blender, add the heavy cream and feta, and blend until smooth.
