Roasted Feta Tomato Soup

I first discovered Roasted Feta Soup on a chilly autumn evening when I wanted something comforting yet bright. The marriage of creamy feta and roasted tomatoes instantly felt like a warm Mediterranean hug in a bowl.

The first time I nailed this recipe was when unplanned guests showed up at my door; I whipped this up in no time, and they kept asking for seconds, making me realize how perfect it is for last-minute hospitality.

Ingredients

• Ripe tomatoes: I always choose the juiciest ones I can find, quartered so they roast evenly.
• Red onion: Roughly chopped to add just the right mellow sweetness.
• Garlic cloves: Peeled and left whole to soften during roasting for a smooth flavor.
• Red bell pepper: Seeded and chopped for a pop of color and subtle sweetness.
• Feta cheese: Block form is key for roasting, giving a melty creamy texture without crumbling too much.
• Vegetable broth: A flavorful base that lifts all the roasted notes.
• Olive oil: High quality and generous, because it caramelizes those vegetables beautifully.
• Dried oregano: Adds a fragrant Mediterranean touch.
• Crushed red pepper flakes: Optional, but great when you want a little kick.
• Fresh basil leaves: For garnish, adding freshness just before serving.
• Salt and freshly ground black pepper: To taste, essential to balance all the flavors.

Instructions

Get Everything Ready:

Preheat your oven to 200°C (390°F). Gather tomatoes, onion, garlic, bell pepper, and that beautiful block of feta.

Arrange & Season:

Spread your vegetables in a baking dish, drizzle with olive oil, sprinkle oregano, salt, pepper, and optional red pepper flakes. Toss gently to coat everything with fragrant oil.

Roast to Perfection:

Place feta in the center, drizzle remaining olive oil on top, and roast for 30 minutes. Let the smell of caramelizing vegetables and golden feta fill your kitchen.

Blend & Simmer:

Move everything to a saucepan, add vegetable broth, and bring to a gentle simmer. Then blitz with an immersion blender until smooth and creamy, adjusting seasoning as you go.

Serve & Enjoy:

Ladle into bowls, garnish with fresh basil leaves, and add crusty bread on the side if you like for that perfect finish.

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This soup became more than just food the night I served it for a dear friend's birthday: it brought laughter and warmth, turning a simple meal into a cherished memory.

Keeping It Fresh

I find that adding fresh basil just before serving brightens the rich, roasted flavors and adds that final burst of garden freshness you crave in Mediterranean dishes.

Making It Ahead for the Freezer

This soup freezes beautifully. I like to store it in individual portions so I can pull out a comforting bowl in minutes when I need a quick, wholesome meal.

Serving Ideas That Clicked

Pair this vibrant soup with warm crusty bread or a crisp salad to balance the creaminess.

• Always have extra fresh basil on hand for those last-minute garnishes.
• If you want an extra hit of heat, sprinkle a pinch of chili flakes just before serving.
• Leftover soup can be turned into a flavorful sauce for pasta—talk about versatility!

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Thanks for hanging out and cooking along with me—it’s always a joy to share dishes that feel like a warm welcome. Until next time, happy cooking!

Recipe FAQs

→ What vegetables are used in the soup?

Ripe tomatoes, red onion, garlic, and red bell pepper form the flavorful vegetable base.

→ How is the feta prepared before adding to the soup?

The block of feta is roasted alongside the vegetables to develop a golden, creamy texture before blending.

→ Can this soup be made vegan?

Yes, by substituting feta with vegan alternatives or omitting cheese and adding coconut cream for richness.

→ What herbs enhance the flavor of the soup?

Dried oregano during roasting and fresh basil as a garnish contribute aromatic Mediterranean notes.

→ What kitchen tools are required to prepare this soup?

A baking dish, large saucepan, blender (immersion or standard), and basic chopping tools are needed.