Baked Feta Soup

Sweet tangy tomatoes team up with salty, creamy roasted tomato 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.

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.

Roasted 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.

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.

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.

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!

How to Store Roasted 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.