Simple, comforting, and full of bright Mediterranean flavors, this Greek-Inspired Roasted Tomato Soup with Feta is an easy family meal that pairs perfectly with grilled cheese. Roasting the tomatoes, garlic, onion, and oregano concentrates their sweetness and adds depth, while crumbled feta and a squeeze of lemon finish the soup with creamy tang and brightness.
If you’ve been intimidated by making tomato soup from scratch, this recipe keeps things simple: toss vegetables and herbs with olive oil, roast until blistered, then blend with tangy feta. A little chicken broth adjusts the texture, and lemon brightens the final bowl. The result is a rich, velvety soup that tastes like you took your time, though it’s mostly hands-off cooking in the oven.
Ingredients
- 3 pounds Roma tomatoes, quartered
- 6 garlic cloves
- 1 large yellow onion, quartered
- 2 tablespoons chopped fresh oregano leaves
- 4 tablespoons extra virgin olive oil, plus more for serving
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 ounces feta cheese, crumbled, plus more for serving
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- Fresh dill, for serving
Step-by-step
Step One: Preheat the Oven
Preheat your oven to 400°F (205°C).
Step Two: Roast the Vegetables
On a large sheet pan, combine the quartered tomatoes, whole garlic cloves, quartered onion, and chopped oregano. Drizzle with olive oil and season with kosher salt, freshly ground black pepper, and crushed red pepper flakes if you like a little heat. Toss everything so the pieces are evenly coated, then spread in a single layer.
Roast until the tomato skins blister and begin to burst and the onions and garlic are soft and lightly caramelized, about 35–45 minutes. Stir once or twice during roasting so everything cooks evenly.
Step Three: Blend Until Smooth
Remove the sheet pan from the oven and let the roasted vegetables cool for 5 minutes. Transfer the contents of the pan, including any juices, to a high-speed blender. Add the crumbled feta and blend until very smooth, about 1 minute, or to your preferred consistency. If your blender is small, blend in batches. When blending hot liquids, start on low speed and increase slowly, and cover the blender lid with a kitchen towel to prevent any steam from escaping.
Step Four: Adjust Texture and Warm
Pour the blended tomatoes into a large pot. Stir in the chicken broth and fresh lemon juice. Warm the soup over medium heat, stirring frequently, until it’s heated through. Taste and adjust seasoning with additional salt, pepper, or lemon as needed. If you prefer a thinner soup, add more broth a little at a time until you reach the desired texture.
Step Five: Garnish and Serve
Ladle the soup into bowls and finish with extra crumbled feta, lots of fresh chopped dill, a few grinds of black pepper, and a drizzle of olive oil. Serve with grilled cheese or crusty bread for dunking—the salty feta and buttery sandwich are a classic combination.
Recipe FAQs & Tips
Can I freeze this soup?
Yes. Let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop over medium heat. You may need to add extra broth when reheating to reach the right consistency.
What’s the best way to blend hot soup?
Use a high-powered blender and start on the lowest speed, gradually increasing to avoid splattering. Blend in batches if necessary. Placing a folded kitchen towel over the blender lid adds extra security while blending hot liquids.
Can I make this vegetarian?
Yes—substitute low-sodium vegetable broth for the chicken broth to make this recipe vegetarian while preserving flavor and texture.
Nutrition (per serving)
Calories: 259 kcal; Carbohydrates: 21 g; Protein: 7 g; Fat: 18 g; Saturated Fat: 4 g; Sodium: 1366 mg; Fiber: 6 g; Sugar: 10 g; Vitamin A: 3014 IU; Vitamin C: 52 mg; Calcium: 165 mg; Iron: 2 mg.
Nutrition information is an estimate and should be used as a guideline.
Additional Notes
Prep time is quick—about 10 minutes—while roasting and finishing bring the total to roughly 1 hour. This recipe makes about 4 servings. For best flavor and texture, use ripe Roma tomatoes and high-quality feta. Leftovers keep well in the refrigerator for 3–4 days.
Photography and styling credit: Eat Love Eats.