Tomato Feta Soup
A creamy, flavorful tomato soup enriched with feta cheese, perfect for chilly evenings and quick meals.
Ingredients
For the soup base
- 2 tablespoons Olive Oil Sautéing base, adds richness.
- 1 medium Onion, diced Sweetens the soup as it cooks down.
- 1 medium Carrot, diced Adds a touch of natural sweetness and color.
- 3 cloves Garlic, minced Gives fantastic depth of flavor.
- 2 tablespoons Tomato Paste Intensifies tomato flavor.
- 1 can (28 oz) San Marzano Tomatoes, whole The base for that classic tomato taste.
- 4 cups Vegetable Broth Lends depth and savory goodness.
- 1 teaspoon Dried Oregano A touch of herby brightness.
For finishing
- 1 cup Feta Cheese, crumbled Creams up the soup beautifully.
- 1/4 cup Fresh Basil, chopped A fragrant garnish to finish.
Instructions
Preparation
- Dice the onion and carrot finely.
- Mince the garlic cloves.
- Gather all your ingredients so they’re ready to go!
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and carrot, sauté until soft (about 5 minutes).
- Stir in the garlic and tomato paste, cooking for another minute.
- Pour in the whole tomatoes and vegetable broth, then add oregano.
- Bring the soup to a gentle simmer for about 15 minutes, letting the flavors meld.
Serving
- Stir in the crumbled feta cheese until it melts into the soup.
- Taste and adjust seasonings with salt and pepper.
- Ladle into bowls, garnishing with fresh basil before enjoying!
Notes
Make a double batch and freeze half for easy future meals. Feta can be swapped for goat cheese or a plant-based alternative for a vegan option.