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!
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
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
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