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    Home » Recipes » Fall Recipes

    Published: Feb 1, 2022 · Modified: Oct 13, 2022 by Petra · This post may contain affiliate links.

    Mediterranean Tomato Soup with Feta

    Jump to Recipe Print Recipe
    A collage of photos of tomato soup with text overlay "Homemade tomato soup with feta from canned tomatoes". A photo of tomato soup with text overlay "Mediterenean tomato soup with feta"

    Make this Mediterranean Tomato Soup with Feta in just 30 minutes! Enjoy it with homemade provolone grilled cheese on the side for the perfect cozy lunch or dinner!

    A white bowl filled with Mediterranean Tomato Soup topped with feta cheese and croutons.

    Is there anything better than a creamy, comforting, and vibrant tomato soup? We think not.

    This Mediterranean tomato soup has the perfect balance between sweet and salty (hello, feta cheese!), and is packed with flavor from the fresh basil and garlic!

    It's a 1-pot recipe made with simple ingredients and quick and easy methods. Perfect to serve with croutons, sauteed crispy chickpeas, or garlic ciabatta bread.

    If you love this soup, you'll also love my simple tomato soup with pumpkin.

    Jump to:
    • Ingredients and notes
    • How to make Mediterranean tomato soup with feta
    • Expert Tips
    • Recipe FAQs
    • More soup recipes to try
    • 📖 Recipe

    Ingredients and notes

    Gathered ingredients for making Mediterranean tomato soup with feta.
    • Tomatoes: Use whole peeled tomatoes for best flavor. If you're using fresh tomatoes, you can peel them yourself following this method (keep in mind, you don't need to remove the seeds).
    • Fresh basil: We think fresh basil is essential, but if you don't have it on hand, you can use fresh parsley, thyme, or dried basil instead.
    • Sugar: We use brown sugar, but white sugar and even molasses work well here.
    • Vegan or regular cream: In this recipe, a little bit of cream goes a long way, but if you don't want to add it, simply omit it.

    How to make Mediterranean tomato soup with feta

    To a medium pot, heat olive oil and saute onion and carrots for 5-6 minutes or until fragrant and lightly golden.

    Then, add garlic, tomato paste, and chili flakes (optional), and cook for 2-3 minutes or until the tomato paste has darkened in color.

    Then, add vegetable broth, peeled tomatoes, fresh basil, sugar, salt, black pepper. Stir and bring to a boil. Cook for 20-25 minutes.

    Blend the soup until smooth and stir in the cream (optional). Finally, serve it with crumbled feta cheese on top.

    Expert Tips

    • Use high-quality tomatoes. Your tomatoes can make or break your soup. Keep in mind that cheaper canned tomatoes are more acidic, while more expensive brands are sweeter. If you can, use fire-roasted tomatoes for best flavor!
    • Cook the tomato paste until caramelized. I see that most recipes online instruct you to just dump in the tomato paste with the vegetable broth, but this is not how you get the most flavor out of it! Just taking the time to saute it for 2-3 minutes makes a BIG difference, so don't skip it!
    • Don't oversalt your soup. I have found that slightly under-salting it is ideal here since the feta cheese is already quite salty.

    Recipe FAQs

    Can I make this recipe with fresh tomatoes?

    This recipe can work well with fresh tomatoes, just remember to peel them. I suggest using the ripest and reddest tomatoes you can find for the best results!

    Can I blend the feta with the tomato soup?

    Yes! You can do that, I just like to put it right on top for more texture.

    Is this recipe gluten-free?

    This soup is naturally gluten-free and can be made vegan by omitting the cream and the cheese.

    How do you thicken up tomato soup?

    You can thicken it by using cornstarch or flour slurry. Mix 2 tablespoons of cornstarch or flour with 4 tablespoons of cold water. Add to the pot and mix.

    Can you freeze it?

    Yes! You can freeze it for up to 6 months. Make sure to thaw it overnight before reheating.

    Mediterranean tomato soup served in a white bowl and topped with fresh basil, feta cheese and croutons.

    More soup recipes to try

    • Pumpkin tomato soup served in a bowl and topped with cream, olive oil and fresh basil.
      Simple Pumpkin Tomato Soup
    • Potato leek soup served in a white bowl and topped with fresh thyme.
      Dairy-free Potato Leek Soup
    • Broccoli pea soup served in a blue bowl, topped with peas, coconut milk and fresh basil leaves.
      Broccoli Pea Soup (Dairy-free)
    • Sweet potato soup served in a blue bowl, placed on a round wooden chopping board.
      Carrot Sweet Potato Soup

    📖 Recipe

    A white bowl filled with Mediterranean Tomato Soup topped with feta cheese and croutons.

    Mediterranean Tomato Soup with Feta

    Make this Mediterranean Tomato Soup with Feta in just 30 minutes! It's creamy, comforting, and packed with flavor from the fresh basil and garlic!
    5 from 2 votes
    Print Pin Rate
    Course: Appetizer, Soup
    Cuisine: Gluten-free, Italian-Inspired
    Prep Time: 5 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Author: Petra
    Prevent your screen from going dark

    Equipment

    • Soup pot or a Dutch oven
    • Immersion blender or regular

    Ingredients

    • 3 tablespoon olive oil
    • 1 medium white onion, chopped
    • 2 medium carrots, chopped
    • 1 tablespoon tomato paste
    • 3-4 garlic cloves, chopped
    • ¼-½ teaspoon chili flakes (optional)
    • 3 cans (14.5 oz each) whole peeled tomatoes
    • 3 cups vegetable broth or water (or more if desired)
    • 1 ½ tablespoon sugar
    • 5-6 fresh basil leaves, chopped (or sub with 1 teaspoon dried basil)
    • ½ teaspoon salt
    • Freshly cracked black pepper, to taste
    • ⅓ cup vegan or regular cream (or more if desired; optional)
    • ½ - 1 cup crumbled feta cheese vegan if needed
    Step-by-step imagesScroll back to find detailed recipe photos!

    Instructions

    • To a medium pot, heat olive oil over medium-high heat. Once hot, add onion and carrots and cook for 5-6 minutes until fragrant and lightly golden.
    • Then, add garlic, tomato paste, and chili flakes (optional) and cook for a further 2-3 minutes or until the tomato paste is caramelized and darkened in color. Add a little bit of oil or water if the bottom starts to burn.
    • Crush the tomatoes with your hands and add them to the pot, alongside the vegetable broth, sugar, fresh basil, salt and black pepper. Stir and bring to a boil. Turn the heat to medium and cook for 20-25 minutes or until the carrots are soft and the soup has thickened.
    • At this point, you can add the feta and blend it with the soup, but I prefer to add it just before serving for texture. Using an immersion blender, blend until creamy and smooth. (If are using a standard blender it's important to let the soup cool a bit before transferring it. Don't fill the jar more than halfway and make sure that you leave the hole in the lid open so that heat can escape).
    • Lastly, stir in the cream (optional), and serve into bowls. Top with the crumbled feta (if you haven't added it already in the previous step), a drizzle of olive oil, and serve with grilled cheese on the side!

    Notes

    Storage
    Fridge: Let soup cool to room temperature. Transfer to a container with a lid. Store in the fridge for up to 5 days.
    Freezer: Let soup cool to room temperature. Transfer to a freezer-safe container with a lid. Freeze for up to 3 months. Let thaw overnight in the fridge before serving.
    To reheat
    Stovetop: Add soup to a pot and heat over medium heat for 5 minutes or until warm. Add a splash of water if it's soo thick.
    Microwave: Transfer soup to a bowl and microwave for 1-2 minutes or until warm.
    *Nutrition information is a rough estimate calculated without optional ingredients.

    Nutrition

    Calories: 306kcal

    Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.

    Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!

    More Vegan and Vegetarian Fall Recipes

    • Tomato orzo in a white Dutch oven.
      Tomato Orzo with Chickpeas and Spinach (No Chop)
    • A white plate with saffron pasta topped with saffron petals.
      Creamy Saffron Pasta
    • Butter bean stew topped with roasted cauliflower, cilantro and pomegranate seeds.
      Harissa Butter Beans with Roasted Cauliflower
    • Beet risotto in a white Dutch oven topped with burrata cheese and fresh basil.
      Beet Risotto (No Chop)

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    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Petra!

    I'm a professional chef and a certified nutritionist! Sunglow Kitchen is all about easy vegan and vegetarian recipes that anyone can make at home, even if you're a beginner. Learn more about me here!

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