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Tomato Feta Soup

Tomato Feta Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes (optional)
  • 1 (28 oz) can crushed tomatoes
  • 2 cups vegetable broth
  • 6 oz block feta cheese
  • 1/2 tsp dried oregano
  • Salt and black pepper to taste
  • Fresh basil leaves, for serving

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes, until soft. Stir in the garlic and red pepper flakes; cook 1 minute more.
  2. Pour in the crushed tomatoes, vegetable broth, oregano, and a generous pinch of salt and pepper. Bring to a boil, then reduce heat and simmer, uncovered, for 15 minutes.
  3. Remove the pot from heat. Crumble the feta into the soup and blend with an immersion blender for about 1 minute, until completely smooth and creamy.
  4. Taste and adjust salt and pepper. Ladle into bowls and top with a drizzle of olive oil, cracked black pepper, and fresh basil.

Notes

If you don’t have an immersion blender, purée the soup in a regular blender in batches, with the lid vented. The soup will thicken as it cools; thin with a little broth when reheating.