Pin Creamy tomato soup with tangy feta and fresh herb finish.
This soup became a weeknight favorite after trying it on a chilly afternoon with my family, and now everyone requests it when fresh basil is in season.
Ingredients
- Canned tomatoes: 2 cups
- Vegetable broth: 2 cups
- Feta: 1/3 cup crumbled
- Fresh basil leaves: A handful
- Onion: 1 small, diced
- Olive oil: 1 tbsp
Instructions
- Cook onion:
- Sauté onion in olive oil until soft.
- Simmer:
- Add tomatoes and vegetable broth, bring to a gentle simmer and cook for 15 minutes.
- Blend:
- Process soup in blender until smooth.
- Finish and serve:
- Ladle into bowls, garnish with crumbled feta and torn basil leaves.
Pin Sharing this tomato soup with my kids reminds me of happy, cozy evenings gathered around the table in early spring.
Required Tools
You will need a pot and a blender for this recipe.
Allergen Information
Contains dairy from feta cheese.
Nutritional Information
Each serving has 140 calories, 6 g fat, 12 g carbohydrates, and 5 g protein.
Pin Enjoy this soup with crusty bread or as a comforting starter to any meal.
Recipe Q&A
- → How do I achieve a creamy texture?
Blend the soup well until smooth after simmering. For extra richness, add a swirl of cream before serving.
- → Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used. Roast or sauté them until soft before adding to the pot for deeper flavor.
- → Is this soup vegetarian?
Yes, the ingredients are vegetarian. Ensure your vegetable broth is free from animal products.
- → What can I use instead of feta?
Goat cheese or ricotta are good alternatives. Try nutritional yeast for a dairy-free option.
- → How should I garnish the soup?
Top each bowl with crumbled feta and fresh basil leaves for bright flavor and appealing presentation.
- → Can I freeze leftovers?
Yes, store cooled soup in airtight containers. Garnish with cheese and basil just before serving after reheating.