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Tomato Soup With Feta

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Prep Time 10 minutes
Total Time 40 minutes
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.