Roasted Feta Tomato Soup (Printable version)
Savory blend of roasted feta, ripe tomatoes, and fresh herbs with Mediterranean flavors.
# What You'll Need:
→ Vegetables
01 - 28 oz ripe tomatoes, quartered
02 - 1 medium red onion, roughly chopped
03 - 3 garlic cloves, peeled
04 - 1 red bell pepper, seeded and chopped
→ Dairy
05 - 7 oz block feta cheese
→ Liquids
06 - 3 cups vegetable broth
→ Oils & Seasonings
07 - 3 tbsp olive oil
08 - 1 tsp dried oregano
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - Salt and freshly ground black pepper, to taste
→ Garnishes
11 - Fresh basil leaves, to serve
12 - Crusty bread, for serving (optional)
# Directions:
01 - Preheat the oven to 390°F (200°C).
02 - Arrange tomatoes, red onion, garlic, and red bell pepper in a large baking dish. Drizzle with 2 tablespoons olive oil, sprinkle with dried oregano, salt, pepper, and optional red pepper flakes, then toss to coat evenly.
03 - Place the block of feta cheese in the center of the vegetables and drizzle with the remaining tablespoon of olive oil.
04 - Roast in the oven for 30 minutes until vegetables soften and begin to caramelize and feta turns golden.
05 - Carefully transfer the roasted vegetables and feta to a large saucepan using tongs.
06 - Add vegetable broth and bring to a gentle simmer over medium heat for 5 minutes to meld flavors.
07 - Use an immersion blender or standard blender in batches to purée the soup until smooth and creamy, then adjust seasoning as necessary.
08 - Ladle into bowls, garnish with fresh basil leaves, and serve with crusty bread if desired.
# Expert advice:
01 -
- It’s creamy without cream, sharing its indulgence through roasted feta that feels like a little secret among friends
- The roasted vegetables deepen the flavor so naturally you’ll think you spent hours perfecting it
02 -
- Don’t rush the roasting – the depth comes from those caramelized edges on veggies and feta
- Using a block of feta rather than crumbled changes the texture and richness dramatically
03 -
- Using fresh garlic roasted whole means it mellows and adds sweet undertones unlike raw garlic
- The secret to silkiness is blending while the soup’s still warm, not hot, helping emulsify texture perfectly