Tomato Soup With Feta

This fresh tomato soup with feta cheese is made with real tomatoes and fresh basil. It’s a light yet satisfying recipe that’s naturally diabetic-friendly and low in carbs. The balance of sweet tomatoes, tangy feta, and savory spices makes every spoonful taste indulgent while still being healthy.

Why You’ll Love This Recipe

• Uses fresh tomatoes for the best flavor
• Naturally low-carb and diabetic-friendly
• Balanced Mediterranean-inspired flavors with basil and garlic
• Creamy texture without heavy cream
• Easy to make in under 40 minutes

Serving Suggestions

• Pair with grilled chicken or salmon for extra protein
• Serve with low-carb bread or almond flour crackers for dipping
• Sprinkle with chili flakes for more spice

Tomato Soup With Feta

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Prep Time 10 minutes mins

Total Time 40 minutes mins

Ingredients Method

Ingredients

  

• 2 tbsp olive oil
• 1 small onion chopped
• 2 garlic cloves minced
• 4 –5 large fresh tomatoes chopped (or about 4 cups cherry tomatoes)
• 2 cups vegetable broth
• 1 tbsp tomato paste optional, for richness
• ½ tsp red pepper flakes optional, for a little heat
• ½ cup crumbled feta cheese plus more for garnish
• 2 tbsp fresh basil leaves chopped

Method

 

1. For richer flavor, roast the tomatoes at 400°F for 20 minutes with a drizzle of olive oil. Or, sauté them directly in your soup pot until softened.
2. In a medium pot, heat olive oil over medium heat. Add onion and garlic, cook until fragrant. Stir in roasted tomatoes, vegetable broth, and tomato paste. Simmer for 15–20 minutes.
3. Use an immersion blender to puree the soup until creamy.
4. Ladle into bowls, then top with crumbled feta and fresh herbs. The feta adds tang and creaminess without heavy cream or added carbs.