Looking for a soup that’s both tangy, creamy, and just bursting with Mediterranean flair? This Tomato Feta Soup brings together the sweet acidity of ripe tomatoes and the briny richness of feta in every spoonful — it’s the kind of dish you immediately want to share with someone you love. Whether you’re ladling it up for a cozy lunch or impressing dinner guests with something a little special, Tomato Feta Soup is a hug in a bowl, and once you’ve tasted it, you’ll be coming back for seconds!

Ingredients You’ll Need

The beauty of Tomato Feta Soup is how each simple ingredient shines. These pantry staples work in harmony to build a soup that’s both vibrant and comforting, with the feta adding a mouthwatering tang that takes the flavor over the top.

Olive oil: The foundation for sautéing, giving the soup a rich, smooth base and rounding out every flavor.
Onion: Sweetens and deepens the soup’s backbone, adding essential aroma and flavor.
Garlic: Brings that classic mellow punch you can’t skip in a Mediterranean-inspired soup.
Dried oregano: Infuses the broth with earthy herbaceousness for that unmistakable Greek touch.
Crushed red pepper flakes (optional): A tiny pinch goes a long way to add warmth and a gentle kick—totally customizable!
Tomato paste: Intensifies the tomato flavor, making the soup extra robust and tangy.
Crushed tomatoes: The star ingredient, offering brightness, sweetness, and beautiful red color.
Vegetable broth: Creates a deeply flavored foundation without overpowering the tomatoes.
Salt: Highlights and lifts all the natural flavors, balancing every spoonful.
Black pepper: Adds gentle warmth and subtle complexity to the finish.
Feta cheese: The secret to a creamy, tangy edge; don’t skimp, this is your magic ingredient.
Heavy cream (optional): For those who love a richer, silkier soup—totally optional, but so luxurious.
Fresh basil or parsley: A pop of green and a fresh herbal finish that absolutely brings it all together.

How to Make Tomato Feta Soup

Step 1: Sauté the Aromatics

Start by warming olive oil in a large pot over medium heat. Toss in the chopped onion and cook until it’s soft, sweet, and fragrant—about five minutes. This first step is all about building a savory base for your Tomato Feta Soup, so make sure those onions don’t brown.

Step 2: Add Garlic and Spices

Stir in the minced garlic, dried oregano, and a pinch of red pepper flakes if you want a gentle heat. Give it a minute; you’ll smell the transformation as the spices wake up and the garlic gets golden. This is where the flavor magic really begins.

Step 3: Deepen with Tomato Paste

Spoon in the tomato paste, and let it cook for a couple of minutes while stirring. This brief sauté intensifies the tomato flavor and gives the soup that irresistible depth—don’t rush it!

Step 4: Add Tomatoes and Broth

Pour in the crushed tomatoes and vegetable broth, then season generously with salt and black pepper. Stir everything together, bring the pot to a bubbly boil, then lower the heat and let it gently simmer uncovered for 15 to 20 minutes. You’ll see the soup thicken and the flavors meld beautifully.

Step 5: Blend Until Smooth

Remove the pot from heat and blitz the soup with an immersion blender right in the pot, or carefully transfer it in batches to a regular blender. You’re aiming for a luxuriously smooth texture that’s still hearty and comforting.

Step 6: Stir in Feta and Cream

Add the crumbled feta cheese and, if you’re feeling indulgent, the heavy cream. Blend again or stir vigorously until the cheese melts and the Tomato Feta Soup turns irresistibly creamy and tangy. Taste and tweak the seasoning if needed.

Step 7: Serve and Garnish

Ladle the hot soup into bowls, then top each one with a generous sprinkle of extra feta and a handful of chopped fresh basil or parsley. That pop of green makes each bowl look as appetizing as it tastes!

How to Serve Tomato Feta Soup

Garnishes

Finishing your Tomato Feta Soup with the right garnish takes the experience up a notch. Extra crumbled feta provides a creamy, salty burst, while a scatter of fresh basil or parsley gives that fresh-from-the-garden aroma and a touch of vibrancy. If you love a bit of crunch, a handful of toasted pine nuts or a swirl of olive oil is always welcome.

Side Dishes

This soup is dreamy alongside crusty bread—think a warm, crackly baguette, a fluffy sourdough, or a grilled cheese sandwich for the ultimate combo. For a lighter option, try a crisp Mediterranean salad or some oven-baked pita chips for perfect dunking.

Creative Ways to Present

Serving Tomato Feta Soup in small glasses for an appetizer course is a huge hit at parties, or you can swirl some pesto or chili oil on top for a stunning and aromatic finish. For family meals, try ladling the soup into hollowed-out bread bowls to make it an event in itself!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Tomato Feta Soup in an airtight container in the refrigerator, where it will stay fresh and tasty for up to four days. The flavors meld even more overnight, so a reheated bowl the next day can be even more delicious!

Freezing

Tomato Feta Soup freezes beautifully, so don’t hesitate to make a double batch. Allow the soup to cool completely, then pour it into freezer-safe containers or zip-top bags. Leave a little space at the top for expansion, and freeze for up to three months. For best results, add any fresh garnishes (and the optional cream) after reheating, not before freezing.

Reheating

Gently reheat your soup in a saucepan over medium-low heat, stirring occasionally until it’s hot throughout. If it’s thickened in the fridge or freezer, add a splash of broth or water to bring it back to your preferred consistency. Be careful not to boil the soup, as this can change the texture of the feta.

FAQs

Can I make Tomato Feta Soup vegan?

Absolutely! Just leave out the feta and cream, or swap in your favorite plant-based feta-style cheese and a splash of coconut or cashew cream. It’ll still deliver all that satisfying tang and creaminess you’re after.

Should I use fresh or canned tomatoes?

Either works, but canned crushed tomatoes are perfect for quick prep and reliably great flavor. If you’re making Tomato Feta Soup at the height of tomato season, by all means, try it with ripe fresh tomatoes—it’ll be bright and extra fresh!

Can I add other vegetables to this soup?

Definitely! Carrots, celery, or even roasted red peppers blend in beautifully. Chop them finely and sauté with the onions for extra sweetness and depth in your Tomato Feta Soup.

How can I make the soup even creamier?

For maximum creaminess, use the optional heavy cream and make sure to blend the soup thoroughly. If you want it ultra-smooth, strain it through a fine mesh sieve before adding in the feta.

What type of feta is best for this soup?

Look for high-quality, creamy feta, either cow’s or sheep’s milk—the kind packed in brine is especially delicious. It melts better and offers the characteristic tang that makes Tomato Feta Soup so irresistible!

Final Thoughts

There’s just something magical about a big bowl of Tomato Feta Soup—it’s comfort food with a sunny, Mediterranean twist, and it never fails to lift my spirits. If you haven’t tried this combination yet, trust me: one taste and you’ll see why it’s become a staple in my kitchen. Happy cooking and enjoy every spoonful!