gimmesomeoven5.0
Tomato Feta Soup
This silky tomato soup gets a tangy, creamy boost from crumbled feta and fresh basil, creating a comforting bowl that's equally at home on a weeknight or dinner party table. The tomato paste and San Marzano tomatoes build deep, rich flavor that simmering time only improves.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●wooden spoon
- ●blender
📝 Preparation Steps
1
Sauté the veggies. Heat the oil in a large stockpot over medium-high heat. Add the onion and carrot and sauté for ⏱️ 5-6 minutes, stirring occasionally, until softened. Add the garlic and tomato paste and sauté for ⏱️ 1-2 minutes, stirring frequently, until the garlic is fragrant.
medium carrot (finely diced)1tomato paste2 tablespoons
2
Simmer. Add the tomatoes, vegetable stock, bay leaf, crushed red pepper flakes, oregano and salt and stir to combine. Use a wooden spoon or a potato masher to gently break up the large tomatoes. Continue cooking until the soup reaches a simmer, then reduce heat to medium-low, cover, and simmer for ⏱️ 10 minutes (if you’re in a hurry) to ⏱️ 30 minutes (if you have time, for greater depth of flavor).
vegetable stock2 cupsbay leaf1
3
Blend (optional). Remove and discard the bay leaf. Stir in the cream and basil until combined. Use an immersion blender or a traditional blender* to purée the soup until it reaches your desired consistency. (I like to only partially purée mine so that some chunky texture remains.) Stir in the feta until combined.
bay leaf1
4
Season. Taste and season the soup with additional salt and pepper if needed.
5
Serve. Serve warm and enjoy!
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