Roasted Feta Tomato Soup

Discovering this roasted feta soup was like stumbling upon a hidden Mediterranean treasure in my own kitchen, the first time I made it on a chilly evening when all I wanted was comfort in a bowl.

I still remember when unexpected guests showed up and I barely had time to prepare – this soup saved the day, turning a rushed moment into a warm gathering everyone raved about.

Ingredients

• Ripe tomatoes: I always reach for these because their natural sweetness intensifies when roasted, creating the soup’s rich base
• Feta cheese: Using the block form lets it roast beautifully, adding that savory tang with a perfect golden texture
• Olive oil: Extra virgin is best here for the subtle fruity notes it lends as everything comes together
• Dried oregano: A pinch lifts the whole dish into classic Mediterranean territory, never skip this

Instructions

Get Everything Ready:

Preheat your oven to 200°C (390°F); the warmth fills the kitchen with anticipation for the flavors ahead.

Layer the Flavors:

Arrange the tomatoes, onion, garlic, and bell pepper in a baking dish, drizzle with olive oil, sprinkle oregano, salt, pepper, and optional red pepper flakes; toss to coat so each piece glistens in the light.

Center Stage:

Place the block of feta in the middle of all those vibrant veggies and drizzle remaining oil over it; the cheese is going to caramelize beautifully.

Roasting Magic:

Pop it in the oven for 30 minutes; you’ll notice the vegetables softening and smelling heavenly, the feta turning golden with inviting edges.

Blend and Simmer:

Transfer everything to a saucepan, add vegetable broth, and simmer for 5 minutes; then purée until silky smooth—the kitchen will fill with that irresistible aroma.

Final Touch:

Season to taste, ladle into bowls, and garnish with fresh basil; serve with crusty bread if you like, perfect for dipping.

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One chilly night turned this dish into more than just a meal; it became the heart of a celebration with friends, warm bowls raising spirits and creating moments I still treasure.

Keeping It Fresh

If you’re prepping ahead, let the soup cool fully before refrigerating. Fresh basil can be added just before serving to keep its brightness and color.

When You're Missing Something

If you don’t have red bell pepper on hand, swapping with yellow or orange works beautifully and adds a touch of sweetness that’s equally delicious.

Serving Ideas That Clicked

This soup shines with a crusty sourdough on the side or a light squeeze of lemon when you want a zesty twist

• Remember to taste once more before serving; a little extra salt or pepper can make all the difference
• If you have leftover soup, it reheats wonderfully and even tastes better the next day
• Garnish creatively with a drizzle of olive oil or a sprinkle of chili flakes for some punch

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Thanks for spending time in my kitchen with this recipe—may each spoonful bring the same joy it did for me the very first time.

Recipe Questions

→ What type of cheese is used to achieve the creamy texture?

Block feta cheese is roasted with vegetables, melting slightly and adding a rich, creamy texture when blended.

→ Can this dish be made gluten-free?

Yes, the main blend is naturally gluten-free; just avoid serving with bread or choose gluten-free options.

→ How long should the vegetables be roasted?

Roast the vegetables and feta for about 30 minutes until soft, caramelized, and golden on the cheese.

→ What herbs complement this blend best?

Dried oregano during roasting and fresh basil as garnish provide a classic Mediterranean herb profile.

→ Is there a vegan alternative for the cheese?

Substitute vegan feta or omit cheese and add coconut cream for a plant-based creamy consistency.