Tomato Soup gets a Greek spin in this cozy bowl where crumbled feta melts into a herby tomato base with oregano and olive oil. If you’re after big flavor with minimal effort, this soup brings weeknight ease and Mediterranean warmth to your table. It fits right into Fall Soup Recipes, Healthy Soup Recipes, and your go-to Soup Ideas for chilly nights.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried oregano (Greek if available)
- ½ tsp red pepper flakes (optional)
- 2 tbsp tomato paste
- 2 cans (14.5 oz/411 g each) crushed or fire-roasted tomatoes
- 3–4 cups low-sodium vegetable broth (to desired thickness)
- ½ tsp sugar or honey (optional, to balance acidity)
- ½ cup crumbled feta (plus extra for serving)
- 2–3 tbsp chopped fresh basil or parsley (optional)
- 1–2 tsp red wine vinegar or lemon juice, to finish
- Sea salt and black pepper, to taste
- Optional add-ins: ¾ cup orzo (or other small pasta), 1–2 tbsp extra-virgin olive oil for drizzling
Instructions
- Sauté aromatics: Warm olive oil in a pot over medium heat. Add onion and a pinch of salt; cook until translucent, 5–7 minutes. Stir in garlic, oregano, and red pepper flakes; cook 30 seconds.
- Build the base: Stir in tomato paste; cook 1 minute. Add crushed tomatoes, 3 cups broth, and sugar/honey if using. Bring to a gentle boil, then reduce heat and simmer 12–15 minutes.
- Blend (optional): For a silky texture, blend part or all of the soup with an immersion blender. Thin with more broth as needed.
- Finish creamy: Off heat, stir in feta until it softens and partially melts into the soup. Add herbs, then season with salt, pepper, and a splash of red wine vinegar or lemon juice.
- Serve: Ladle into bowls, drizzle with a little olive oil, and top with a few extra feta crumbles if you like.
If adding pasta: Simmer the soup, then add orzo and cook until al dente (about 8–10 minutes), thinning with extra broth as it absorbs.
Health Benefits
- Antioxidants: Tomatoes are rich in lycopene and vitamin C, supporting heart and skin health.
- Protein & calcium: Feta adds satisfying protein and minerals for a complete-feeling meal.
- Olive oil goodness: Extra-virgin olive oil contributes heart-healthy monounsaturated fats.
Pro Tips
- Balance the acidity: Taste before serving; a tiny splash of vinegar or lemon brightens the tomatoes without making the soup sour.
- Feta texture: Add feta off heat for creamy ribbons that don’t fully dissolve.
- Customize thickness: Use more broth for a sippable bowl or simmer to reduce for a hearty texture.
Variations
- Roasted tomato basil vibe: Swap in roasted tomatoes and basil to echo Roasted Tomato Basil Soup.
- Veg-forward: Stir in baby spinach at the end or blend in a roasted red pepper for sweetness, nodding to Tomato Vegetable Soup.
- No-pasta option: Skip orzo for a lighter bowl or add cooked grains for extra body.
Storage & Reheating
- Fridge: 3–4 days in airtight containers.
- Freeze: Up to 3 months (for best results, freeze without pasta; add fresh feta after reheating).
- Reheat: Warm gently on the stove; add a splash of broth if thick.
Serving Suggestions
Pair with warm pita or crusty bread and a simple Greek salad of cucumbers, tomatoes, olives, and herbs. A final drizzle of olive oil and a pinch of dried oregano make each bowl aromatic and restaurant-cozy.
Conclusion
When you want a comforting bowl that feels fresh and Mediterranean, this Greek Tomato & Feta Tomato Soup delivers—creamy, herby, and weeknight fast. Save it to your Soup Ideas board and keep it in rotation all season.
