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If richly flavored, creamy soup recipes are your idea of a delicious appetizer or light meal, get ready for a delicious treat! This Mediterranean-inspired tomato-based baked feta soup recipe is made with fresh tomatoes and feta cheese, along with garlic, herbs and more, for a stunning flavor. Visually, it’s a beautifully crimson red soup and flavor-wise, let’s just say you are not going to be disappointed.

A bowl of baked feta soup garnished with croutons, feta cheese, and herbs. The bowl is placed on a gray surface, surrounded by spoons, additional croutons, red pepper flakes, and a bowl of crumbled feta.

Sweet tangy tomatoes team up with salty, creamy feta cheese to make this exquisite soup which is like a gourmet version of regular tomato soup.

If you like this delicious soup recipe, you might like to try some other flavorful soups. Popular Italian soup favorites are this pappa al pomodoro soup, pasta e ceci, and ham cannellini bean soup.

A large pot of tomato soup with baked feta cheese garnished with croutons and herbs. Surrounding the pot are bowls of croutons, red pepper flakes, and feta cheese. Alongside are a striped cloth, spoons, oil, and salt and pepper shakers.

Why You’ll Love It

Fresh-flavored: Popping open a can of tomato soup gives you a mediocre soup experience, but this version made with juicy fresh tomatoes, fresh herbs and more means you can expect a fabulous flavor in every sip.
Simple to cook: Once you’ve roasted the tomatoes and garlic, you just need to blend that with the rest and simmer the soup until it’s perfectly done.
A versatile soup: This makes a great appetizer or you can enjoy it as a light meal. A cup of this would be wonderful with a tossed salad or you can enjoy a more generous bowlful if you prefer.

A bowl of baked feta tomato soup garnished with croutons, herbs, black pepper and salt.

Feta Tomato Soup Ingredients

A complete list of ingredients and amounts can be found in the recipe card below

Grape or cherry tomatoes: Any mini tomatoes would work in this baked feta soup. I like to use 2 or even 3 different kinds for a greater depth of flavor.
Feta cheese: Salty feta cheese contrasts so well with the sweet tomatoes. As this is a main ingredient, don’t skimp on the grocery store brand. Choose a good quality feta cheese.
Garlic and onions: To add delicious flavor to the soup.
Fresh herbs: Fresh basil and thyme add subtle aromatic hints.
Chicken broth: This is the basis of the soup and the relatively mild taste won’t overwhelm the more delicate ingredients like a bolder-tasting broth (eg beef) might.
Baguette: French bread is toasted to make crispy croutons. Use another type of bread if you prefer.

A flat lay of cooking ingredients for a delicious baked feta soup, including tomatoes, cherry tomatoes, feta cheese, broth, tomato sauce, onion, garlic, olive oil, bread, red pepper flakes, herbs, and salt and pepper shakers.

How to Make Tomato Feta Soup

For more detailed instructions with weights and measurements, jump to the printable recipe card

Roast the vegetables: Put the tomatoes and feta in a pan and sprinkle on the onions, adding olive oil, salt and pepper. Remove the top of the garlic head and wrap the bulb in foil with some oil. Put this in the pan and bake for 30 to 40 minutes at 400°F.
Puree in the blender: Discard the foil from the garlic and the garlic skins, then put the garlic cloves in an blender with the cherry tomatoes and feta cheese, pureeing until smooth.
Simmer the soup: Transfer the mixture from the blender into a large pot, add the thyme and some of the basil and bring to a boil, then simmer over a medium heat for 15 to 30 minutes. Stir occasionally.
Make the croutons: Cut or tear up the baguette, drizzle with oil and bake for 5 to 10 minutes until golden and crisp.
Time to serve it: Ladle the soup into bowls and top with the baguette croutons and remaining basil. Grind over some black pepper to taste too and maybe add some crumbled feta cheese.

A ladle holding a serving of feta tomato soup above a full pot. The soup is garnished with croutons, black pepper, and herbs. A stack of plates, utensils, and condiments are visible in the background.

Substitutions and Variations

Gluten-free option: If you want a gluten-free version, use gluten free bread and ensure there’s no gluten in your chicken broth.
Spice it up: Add crushed red pepper flakes or chili flakes for a spicy flavor.
Feta alternative: Goat cheese offers a similar tangy flavor, so you can use that in place of the feta if you like.
Canned tomatoes: Use regular diced or crushed tomatoes or even fire roasted ones. If you prefer a smoother soup, you can use passata (sieved tomatoes) instead.
Cut the carbs: Swap the baguette for your favorite low carb bread or bread alternative. Or you can omit the croutons altogether.
Make it more filling: Add orzo, small pasta shapes or rice to make it more substantial. You can cook these in the soup or precook and add it near the end. Another idea is to add more veggies like finely diced zucchini, mushrooms or carrot.

A bowl of tomato and baked feta soup with chunks of bread and a spoon, placed on a striped cloth. A small container of crushed red pepper flakes is nearby.

Serving Suggestions

Appetizers: Start off with sheet pan crab legs.
Side dishes:
Pair baked feta soup with pressed sandwiches or your favorite grilled cheese sandwich for a full and satisfying meal. Homemade fries are also really good with it.
Dessert: Finish with coffee boba ice cream for something completely different!

Close-up of feta tomato soup in a black bowl, topped with croutons and a sprinkling of cheese. Another bowl of baked feta soup is visible in the background.

How to Store Tomato and Feta Soup

Store: Keep leftovers for 4 to 5 days in a covered container in the refrigerator.
Freeze: This will freeze but it might separate a bit upon thawing and won’t taste as fresh.
Thaw: Defrost in the fridge overnight.
Reheat: Warm it back up gently in a pan on the stove, stirring often.

Two bowls of baked feta soup with chunks of bread and a garnish of parsley. A small bowl of red pepper flakes is placed beside the soup bowls on a striped cloth.

Top Tips

Watch the roasting: Keep an eye on the tomatoes and feta in the oven. Once the cheese is golden and the tomatoes burst, they’re ready for the blender. Overcooking them can yield a charred, slightly bitter taste which you won’t want.
Blending tip: If you don’t have a standard blender, you can put the roasted tomatoes, garlic and feta in the pot and use an immersion blender to puree the mixture. (This immersion blender is my fave and it came with lots of add-ons!) Blend your tomato feta soup for longer for a smoother consistency or for less time for a chunkier one.
Careful while blending: I prefer to let the roasted tomatoes, garlic and feta cool for 10 minutes before blending, so the steam doesn’t make the top of the blender pop off (you can imagine how dangerous and messy that can be!) If you’re using an immersion blender, you don’t need to cool it first.

A close-up of a bowl of feta tomato soup topped with croutons, garnished with basil and black pepper, on a gray background.

Baked Feta Soup FAQs

What kind of baking dish is best for roasting the veggies and cheese?

Choose something with a rim so any juices from the tomatoes don’t drip off and make a mess in the oven.

Can you make this vegetarian?

For a vegetarian baked feta soup, swap the chicken broth for vegetable broth or another meat-free kind.

Can you use plum tomatoes or another type of whole tomatoes instead of cherry or grape tomatoes?

You can use chopped tomatoes. I would still recommend combining more than one variety though, to round out the tomato flavor. Some kinds are sweeter than others, so you might like to try mixing some sweet ones with some that aren’t so sweet.

A spoonful of tomato soup with baked feta and croutons being lifted from a black bowl. More bowls of soup are visible in the background.

Feta Cheese and Tomato Soup

5 from 4 votes

Baked Feta Soup

By: Bella Bucchiotti
Sweet tangy tomatoes team up with salty, creamy feta cheese to make this exquisite soup which is like a gourmet version of regular tomato soup.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients 

  • 2 Pints grape tomatoes, or cherry tomatoes
  • 8 Ounces feta cheese, plus some crumbles to serve
  • ½ Cup yellow onion, cut into large pieces
  • ½ Teaspoon salt
  • 1 Head garlic, medium
  • 6 Tablespoons extra-virgin olive oil
  • 28 Ounces crushed tomatoes, canned
  • 3 Cups chicken broth, low-sodium
  • 1 Sprig fresh thyme, or ¼ Teaspoon dried thyme
  • ¼ Cup fresh basil, roughly torn
  • ½ Teaspoon red pepper flakes, optional
  • 2 Handfuls bread, baguette, cubed or torn into pieces
  • Fresh ground black pepper, to serve

Instructions 

  • Heat the oven to 400 degrees F.
  • Place the tomatoes in a pan and put the feta in the middle of the pan. Sprinkle on the onions and drizzle with olive oil and add some salt and pepper flakes.
  • Cut the top end of the garlic off. Place the garlic in a piece of tinfoil and drizzle with a little oil. Close tightly and place in the oven.
  • Place the pan in the oven and bake for 30 to 40 minutes, until the tomatoes have burst and the cheese is lightly browned.
  • Remove the pan from the oven and spoon all the ingredients into a blender. Open the garlic and squeeze out the roasted garlic.
  • Add the crushed tomatoes to the blender and blend until smooth.
  • Pour into a pan and stir in the broth. Add the thyme and half the basil and simmer for 15 to 30 minutes.
  • While the soup is simmering, place the torn baguette pieces on a pan and drizzle with olive oil and bake for 5 to 10 minutes until toasted.
  • Ladle the soup into warmed bowls and top with baguette croutons, fresh basil and freshly ground black pepper. You can also crumble some feta cheese on top.

Notes

Watch the roasting: Keep an eye on the tomatoes and feta in the oven. Once the cheese is golden and the tomatoes burst, they’re ready for the blender. Overcooking them can yield a charred, slightly bitter taste which you won’t want.
Blending tip: If you don’t have a standard blender, you can put the roasted tomatoes, garlic and feta in the pot and use an immersion blender to puree the mixture. (This immersion blender is my fave and it came with lots of add-ons!) Blend your tomato feta soup for longer for a smoother consistency or for less time for a chunkier one.
Careful while blending: I prefer to let the roasted tomatoes, garlic and feta cool for 10 minutes before blending, so the steam doesn’t make the top of the blender pop off (you can imagine how dangerous and messy that can be!) If you’re using an immersion blender, you don’t need to cool it first.

Nutrition

Calories: 474kcal | Carbohydrates: 31g | Protein: 15g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 54mg | Sodium: 1874mg | Potassium: 1278mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2806IU | Vitamin C: 55mg | Calcium: 400mg | Iron: 4mg
Like this recipe? Rate and comment below!

Whether you enjoy this baked feta soup with grilled cheese, an orzo pasta salad or just savor a cup or bowl by itself, you’re sure to enjoy the beautiful flavors. It’s such a fresh-flavored soup and the salty feta cheese, chicken stock, juicy cherry tomatoes, and crisp baguette pieces just take the deliciousness factor over the edge!

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Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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