Description
A delightful and creamy tomato feta soup that combines the richness of feta cheese with the freshness of tomatoes and basil.
Ingredients
- 1 tbsp olive oil
- 1 medium white onion, diced
- 1 medium carrot, finely diced
- 5 large cloves garlic, minced
- 2 tbsp tomato paste
- 2 (28-ounce) cans whole San Marzano tomatoes
- 2 cups vegetable stock
- 1 bay leaf
- ½ tsp crushed red pepper flakes
- ½ tsp dried oregano
- ½ tsp fine sea salt
- ½ cup heavy cream
- ½ cup fresh basil leaves
- 6 oz crumbled feta
Instructions
- Heat olive oil in a large stockpot over medium-high heat. Add onion and carrot; sauté 5–6 minutes until softened.
- Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.
- Add tomatoes, vegetable stock, bay leaf, red pepper flakes, oregano, and salt. Break up tomatoes with a spoon. Bring to a simmer, then cover and cook 10–30 minutes.
- Remove bay leaf. Stir in cream and basil.
- Blend with an immersion or traditional blender until desired consistency is reached (smooth or slightly chunky).
- Stir in crumbled feta until melted and combined. Taste and adjust seasoning as needed.
- Serve warm with bread or a grilled cheese sandwich.
Notes
- For a spicier soup, increase the amount of crushed red pepper flakes.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg