This roasted tomato and feta soup is pure comfort food. Like a classic tomato soup, it is warm, rich, and savory. It has a smooth blend of natural tomato sweetness and bright tanginess with that briny saltiness from the feta cheese. The tomatoes are roasted up with onion, garlic, and herbs which add depth and warmth and the soup is blended with feta until smooth and luscious in texture. It is a simple recipe perfect served with crusty bread, a drizzle of olive oil and more crumbled feta.
Tomato Feta Soup Recipe Ingredients
- TOMATOES: The best tomatoes for roasted tomato soup are Roma (plum) tomatoes for a thick, traditional base, because they have low moisture and meaty flesh for a thick velvety soup base. That being said you could use a blend of Roma tomatoes and or cherry and grape tomatoes for intense sweetness and concentrated flavor.
- ONION: You can use either red onion or yellow onion for this recipe. We like using red onion but either will work and be a sweet addition to the soup after being roasted.
- GARLIC: We use 6 cloves of garlic for this soup for great flavor but you can adjust amount to taste.
- OLIVE OIL: We use extra virgin olive oil for roasting the veggies in.
- FETA CHEESE: You can use any kind or brand of feta cheese for this recipe but we recommended one that is a blend of cows and sheep milk as it will be creamier and richer in flavor.
- BROTH: This will help thin out the thick puree of tomatoes onions and garlic after they have been roasted and blended. Feel free to use chicken broth or vegetable broth.
- HERBS & SPICES: Apart from salt and pepper we use a blend of oregano, thyem and chili flakes or red pepper flakes for seasoning the vegetables. Feel free to use any herb you prefer – another option is to use Italian seasoning blend that combines oregano, rosemary, thyme, and marjoram all in one – all go great with tomatoes.
- HONEY: Honey is optional. If you taste and find the puree tastes a little too acidic for your liking you can stir in a little honey at a time and it will help balance the flavors out. Some tomatoes are more acidic than others so you may or may not need to add any honey.
- VARIATIONS: Feel free to add a flavour booster like miso paste, a splash of sherry, balsamic vinegar or even some soy sauce for extra flavour when you simmer the tomatoes with broth.
How To make Tomato Feta Soup
- Roast Vegetables: Toss tomatoes, onions and garlic with olive oil, salt pepper and herbs in a large sheet pan, roast until tender.
- Blend Vegetables with Feta: Transfer everything from sheet pan to blender along with the feta and blend until smooth.
- Combine Puree with Broth: Transfer blended puree to stock pot along with the broth and warm through.
- Serve: Test soup for seasoning ad if it needs some of the honey to balance out acidity. Then serve with your favourite garnishes and herbs
How To Serve & Garnish Tomato Feta Soup
- Try a blend of your favourite herbs: We seasoned this soup in a very neutral way so you can play up the flavors in a variety of ways. We tried dill and splash of lemon juice and it was bright and yummy but we also love the classic fresh basil / mint combination or on their own. Tarragon would be nice too to finish off the soup.
- Serve with Garlic Bread
- Serve With Grilled Cheese
- Serve with Spanakopita (classic) or crustless
- Serve with Crostini or crackers and cheese (ultimate girl dinner)
- Serve with Protein. Feel free to serve this soup as a side to any protein or feel free to add some cooked white beans when you puree the soup for an added boost of protein (and fiber) plus they will naturally thicken the soup.
Roasted Tomato Soup Recipe Storage, Make Ahead & Freezing
- STORAGE: Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- MAKE AHEAD: The whole soup can be made a few days ahead of time, stored in the fridge. I think it even tastes better as it sits and the flavors have time to blend. OR The tomatoes can be roasted in advance, up to 24 hours. Once the pan is cool enough to handle, scrape out the tomatoes, garlic, onions and juices from pan into a container. Seal and refrigerate 1 day ahead.
- FREEZING: This is a great soup to make ahead and freeze. Once it has cooled place soup into air-tight freezer-safe containers in the freezer for up to 2-3 months. To reheat, let the soup thaw in the fridge overnight before heating it through on the stovetop or in the microwave.
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