Tomato Feta Soup: A Creamy, Tangy Delight
A rich and velvety tomato soup elevated with the bold, briny tang of feta cheese. Perfect for a comforting weeknight meal or cozy evening in, this soup offers vibrant Mediterranean flavors with a creamy, satisfying finish.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 can (28 oz) crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 cups vegetable broth
1 cup crumbled feta cheese
1/4 cup heavy cream or coconut milk (non-dairy option)
Fresh parsley or basil for garnish
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and garlic; sauté until soft and fragrant, about 5 minutes.
Stir in the crushed tomatoes, sugar, oregano, basil, salt, and pepper.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
Let the soup cook for 20 minutes, allowing the flavors to meld.
Using an immersion blender, purée the soup until smooth. Alternatively, transfer in batches to a blender and blend.
Reduce heat to low, then stir in the crumbled feta cheese and heavy cream or coconut milk until well incorporated and creamy.
Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley or basil before serving.
Notes
For a vegan version, use vegan feta cheese and substitute with coconut milk instead of heavy cream.
Store in an airtight container in the refrigerator for up to 4 days.
Add a splash of lemon juice before serving for an extra tangy kick.