Oh, soup. Is there anything more comforting on a chilly day? I’m Casey Mitchell, and lemme tell ya, this Feta Tomato Soup? It’s not just any soup; it’s *trendy*. It’s *Pinterest-perfect*. And best of all? It’s *easy*! We’re talkin’ simple ingredients, a vibrant color that just screams “Instagram me!”, and a flavor that’ll make you wanna cozy up on the couch. As a home cook from Texas, I’m all about simple, flavorful meals – and this Feta Tomato Soup recipe definitely hits the spot. Ready to make something delicious?

**Why You’ll Love This Feta Tomato Soup Recipe**

Okay, so why should you even *bother* making this Feta Tomato Soup? Well, honey, let me tell you:

It’s ridiculously quick and easy – seriously, weeknight dinner savior right here!
The flavor? Don’t even get me started. It’s like a warm hug in a bowl!
You only need a handful of ingredients – stuff you probably already have!
Vegetarian? Vegan (if you skip the feta, duh!)? We got you covered.
Perfect for a cozy night on the couch with a good movie. Trust me.

Ingredients for Feta Tomato Soup

Alright, gather ’round, and let’s get our ingredients together! This Feta Tomato Soup recipe is so simple, it’s almost embarrassing. Here’s what you’ll need:

2 tablespoons of olive oil (because everything’s better with a little olive oil, am I right?)
1 onion, chopped. Don’t worry about being perfect; we’re making soup, not winning a knife-skills competition.
2 cloves of garlic, minced. I’m a garlic girl, so sometimes I sneak in an extra one. Don’t tell anyone.
28 ounces of crushed tomatoes. One big ol’ can!
4 cups of vegetable broth. You can use chicken broth if you’re not vegetarian, but I like the veggie broth.
4 ounces of feta cheese, crumbled. Get the good stuff! It makes all the difference.
Salt and pepper to taste. Don’t be shy!

**How to Make Feta Tomato Soup: Step-by-Step Instructions**

Okay, darlin’, let’s get to the good part – actually making this glorious Feta Tomato Soup! Don’t worry; it’s easier than making toast (almost!). Just follow these simple steps, and you’ll be slurping away in no time.

First things first, grab a large pot (I use my Dutch oven ’cause it’s cute), and heat up your 2 tablespoons of olive oil over medium heat. Careful–it splatters sometimes!
Next, toss in your chopped onion and cook it till it softens up. We’re talkin’ about 5 minutes, give or take. You want it translucent, not burnt! Then, add your minced garlic and cook for just another minute. You’ll smell it, and that’s how you know it’s ready.
Now, pour in that big can of crushed tomatoes and your 4 cups of vegetable broth. Give it all a good stir to combine everything. Bring it to a simmer – that’s when you see little bubbles gently breaking the surface.
Season with salt and pepper! Remember, taste as you go. You can always add more, but you can’t take it away!
Let that simmer for about 15 minutes. This is where the magic happens, and all those flavors get to know each other. Low and slow is the name of the game.
Finally, stir in your crumbled feta cheese. Ooh, it’ll get all melty and creamy! Keep stirring until it’s *almost* melted – you want some chunks, trust me.
Serve it up HOT! And get ready to enjoy the heck outta this Feta Tomato Soup!

Tips for the Best Feta Tomato Soup

Want to take your Feta Tomato Soup from “meh” to “OMG!”? I got you, boo! Here are a few of my fave tips for making it *chef’s kiss* perfect every single time:

**Taste and Season, Taste and Season!** Seriously, this is key. Don’t be afraid to add a little extra salt, pepper, or even a pinch of red pepper flakes if you’re feeling spicy!
**Blend it (or don’t!)** If you’re not into the chunky thing, feel free to use an immersion blender to smooth things out *before* you add the feta. But personally? I love the texture.
**Feta Matters, Hon!** Go for a block of feta packed in brine. It’s creamier and has way more flavor than the pre-crumbled stuff. Trust me on this one!
**Don’t Overcook the Feta:** You want it to get all melty and dreamy, but if you cook it too long, it’ll kinda get… grainy. Just stir it in at the very end until it’s *almost* melted, and you’re golden.

Variations for Your Feta Tomato Soup

Okay, so you’ve made the basic Feta Tomato Soup… now what? Well, that’s where it gets fun! Here are a couple of ways to jazz it up and make it your own, because who wants boring soup, am I right?

**Spice it up, baby!** Add a pinch (or a BIG pinch, I don’t judge) of red pepper flakes while you’re simmering the soup for a little kick. Or, if you’re feelin’ *really* adventurous, a dash of hot sauce at the end is kinda amazing.
**Roasted Tomato Power!** Roast your tomatoes before you crush ’em for a deeper, sweeter flavor. Just toss ’em with some olive oil, salt, pepper, and maybe a little garlic, then roast at 400°F (200°C) until they’re all soft and wrinkly. Trust me, SO good!

Serving Suggestions for Feta Tomato Soup

Alright, you’ve got this incredible Feta Tomato Soup… but what do you *eat* with it? Don’t worry, I’ve got some ideas for you, buttercup! Here’s how I like to serve mine:

Grilled cheese sandwich. I mean, come on, classic pairing!
Crusty bread for dipping. Get all that yummy soup in every bite, baby!
A simple side salad. Keeps things light and fresh.

Frequently Asked Questions About Feta Tomato Soup

Got questions about this Feta Tomato Soup? Don’t you worry your pretty little head; I’ve got answers! Here are some of the most common questions I get asked, so you can soup-it-up like a pro!

Can I use fresh tomatoes for this recipe?

Absolutely, sugar! If you’re gonna use fresh tomatoes, aim for about 6-8 medium ones. Just peel ’em (or don’t, if you’re lazy like me!), chop ’em up, and simmer ’em a little longer to break down. It’ll take a bit more time, but the flavor? *Chef’s kiss*! Plus, if you’re looking for more amazing comfort soup recipes, you’ll find it!

What kind of feta is best for Feta Tomato Soup?

Okay, listen up, because this is important! You want a *good* feta, okay? Not that pre-crumbled, dry stuff. Get a block of feta packed in brine. It’s creamier, saltier, and just plain better. I usually go for a Greek or Bulgarian feta, but honestly, anything that looks good will work!

Can I freeze this Feta Tomato Soup recipe?

Yep! This Feta Tomato Soup freezes like a dream. Just let it cool completely, then pop it into freezer-safe containers or bags. When you’re ready to eat, thaw it out overnight in the fridge and then reheat on the stovetop. Now, fair warning: the feta might change texture a little, but it’ll still taste amazing!

Can I make this soup vegan?

Easy peasy! Just skip the feta, darlin’! And make sure you use vegetable broth, not chicken broth. You can also add a swirl of coconut cream at the end for extra richness, if you’re feeling fancy!

Nutritional Information

Please remember, sugar plums, that although I’ve provided nutritional information, it’s just an estimate. See the full disclaimer. Brands and cooking methods? They change everything!

Enjoy Your Delicious Feta Tomato Soup

Alright, sweet pea, you’ve made it! You’ve got this ah-mazing Feta Tomato Soup, and I just *know* you’re gonna love it. Don’t forget to leave a comment below and let me know what you think! Rate the recipe, if you’re feelin’ generous! And hey, share it on social media – spread the soup love! Plus, when you’re done, check out all my other easy recipes! Happy Souping!

Feta Tomato Soup

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Author: Casey Mitchell
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
Yield: 4 servings 1x
Category: Lunch
Method: Simmering
Cuisine: Mediterranean
Diet: Vegetarian

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Description

This Feta Tomato Soup recipe is easy to make and perfect for a quick, comforting meal. Enjoy this trending soup with simple ingredients.

Ingredients

Scale

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
28 ounces crushed tomatoes
4 cups vegetable broth
4 ounces feta cheese, crumbled
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Stir in crushed tomatoes and vegetable broth. Bring to a simmer.
Season with salt and pepper.
Simmer for 15 minutes to allow flavors to meld.
Stir in feta cheese until slightly melted.
Serve hot.

Notes

For a smoother soup, use an immersion blender to blend before adding feta.
Garnish with fresh basil or a drizzle of olive oil.

Nutrition

Serving Size: 1 bowl
Calories: 250
Sugar: 10g
Sodium: 700mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 8g
Cholesterol: 30mg

Devastatingly Delicious Feta Tomato Soup in 20 Minutes