This Greek inspired Roasted Tomato and Feta Soup is elevated by the deeply concentrated flavours of oven-roasted summer tomatoes and the bright tastes of fresh herbs. Blended until smooth and finished with freshly crumbled feta, this vibrant soup is a perfect balance of rich flavour and end-of-summer freshness.
Wondering what to do with all those juicy, ripe tomatoes that appear in gardens and farm stands this time of year? This Roasted Tomato and Feta Soup is the standout answer! This warming dish delivers slow-roasted tomato flavour, enhanced by the sweetness of roasted red pepper and the creaminess of feta cheese. Layered with flavours of fresh herbs, this nourishing soup is the perfect way to use up all those garden-fresh tomatoes, oregano and dill. The addition of crumbled feta adds both texture and indulgent flavour, and evaporated milk (or cream) is swirled in at the end add creamy richness.
What goes in Roasted Tomato and Feta Soup?
- Ripe Tomatoes: Feeling overwhelmed by a ton of garden tomatoes? This soup is the perfect solution for that end of summer bounty! This recipe calls for 4lbs of ripe and juicy, summer fresh tomatoes, which is about 8 medium sized tomatoes. Keep in mind that garden tomatoes come in all different sizes, with some beefsteak tomatoes weighing in at over 1lb each, so it’s best to go by weight.
- Red Bell Pepper: One nice big red bell pepper adds sweetness to this tomato soup, without adding any additional sugar.
- Extra-virgin Olive Oil: Olive oil is used for roasting the tomatoes and peppers, and for sauteeing the vegetables, so no need to use your very best olive oil in this recipe. Save the best stuff for dipping bread, or using in sauces or dressing where the bright olive flavour can really shine. In this soup, you won’t taste the olive oil, so a good quality, but more reasonably priced olive oil will do the trick.
- Kosher Salt: How much salt you need in this recipe will depend on the saltiness of your broth and personal preference. I use Diamond Crystal kosher salt in all of my recipes as it is a high quality salt with less sodium per volume than Morton’s or Windsor Kosher salts. If you use a brand other than Diamond Crystal, you will need to use less salt. Taste the soup at the end and gradually add a little more salt, until it tastes just right to you.
- Black Pepper: Freshly ground black pepper tastes best, so keep a pepper grinder by your stove. Add a generous amount of pepper to the tomatoes and red pepper before roasting, then add more to taste to the finished soup.
- Onions: I used yellow cooking onions for this recipe, but sweet Videlia or Walla Walla onions would be delicious too.
- Celery: This underrated vegetable adds subtle flavour and substance to the soup.
- Oregano: Raid the herb garden for fresh oregano for the best flavour. If you don’t have fresh oregano, substitute with 1 1/2 tsp dried oregano.
- Garlic: Fresh garlic works with the celery, onion and herbs to build the flavour foundations of this tomato and feta soup.
- Broth: Chicken broth provides the best flavour, but to make this soup vegetarian, use vegetable stock instead. Whether you’re using chicken or vegetable broth, be sure to reach for the low sodium variety. This soup is naturally gluten-free, assuming the broth is gluten-free, so be sure to read packages carefully. You can also make your own homemade chicken broth, which can be made in advance and frozen for use in soups and stews.
- Fresh Dill: Contributing to the Greek flavours of this Roasted Tomato and Feta Soup is lots of fresh dill. Given the amount of dill in this recipe, I wouldn’t substitute dried dill. Fortunately, fresh dill is available in grocery stores year round in most areas.
- Feta Cheese: For the best flavour and texture, look for fresh feta cheese sold in brine, and crumble it yourself.
- Balsamic Vinegar: Just one teaspoon of this sweet and tangy vinegar is all that is needed to elevate the flavour of this soup.
- Evaporated Milk: You can use heavy cream in this soup if you’d like, but evaporated milk offers the same creaminess with less saturated fat.
- Red Chili Flakes: This soup looks beautiful garnished with additional chopped fresh dill and crumbled feta cheese. If you like heat, a sprinkle of red chili flakes adds to the visual appeal and creates a delightful warmth.
SERVING SUGGESTIONS
SERVING SUGGESTIONSThis Roasted Tomato and Feta Soup doesn’t need much more that some crusty bread dipped in olive oil (the really good stuff!) to become a satisfying meal. A meze platter of hummus, baba ganoush, olives and warmed pita served alongside bowls of this soup makes for a robust, vegetarian meal. Serve smaller bowls of this tomato and feta soup as an elegant appetizer for a Mediterranean-inspired meal of grilled meats, seasoned rice and fresh salads.
DRINK PAIRINGS
DRINK PAIRINGSThe high acidity and citrus notes of Sauvignon Blanc make it a great choice for this Roasted Tomato and Feta Soup. Also offering complementary flavours is Assyrtiko, a white wine from Greece. Native to Santorini, this dry wine is a classic pairing for the tomato-feta combo. Looking for other recipes that pair well with Assyrtiko wine? Try this popular appetizer, Whipped Feta with Roasted Garlic and Fresh Thyme!
Roasted Tomato and Feta Soup
Filled with the concentrated flavour of roasted summer tomatoes, fresh herbs and feta cheese, this Greek inspired soup is a standout!
Ingredients
- 4 lbs fresh tomatoes, cored and cut in quarters
- 1 large red bell pepper, chopped in 2” pieces
- 1/4 cup extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 cups chopped onion (from about 2 small onions)
- 1 celery stalk, finely chopped
- 1 Tbsp fresh oregano, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup chopped fresh dill, plus more for serving
- 3/4 cup finely crumbled feta cheese, plus more for serving
- 1 tsp balsamic vinegar
- 1/4 cup evaporated milk (or heavy cream)
- Red chili flakes for serving (optional)
Instructions
- Preheat oven to 400F and line a large baking sheet with parchment paper.
- Place quartered tomatoes and chopped bell pepper on the baking sheet and drizzle with 2 Tbsp of the olive oil. Toss the vegetables to coat then spread out on the baking sheet in a single layer. Sprinkle generously with salt and pepper, Roast the tomatoes and peppers in the oven for 30 minutes. Flip the vegetables, then continue roasting until very soft and browning, about another 20 minutes. Remove from the oven and allow to cool enough to handle. Peel off any loose skins and discard.
- While the tomatoes and peppers are roasting, heat the remaining 2 Tbsp of olive oil in a large saucepan or Dutch oven over medium heat. Add the onions and celery, and cook until translucent and softening, about 7-8 minutes. Add the oregano and garlic, and stir until fragrant, about 30 seconds to 1 minute. Pour in the broth and bring the mixture to a boil. Reduce the heat, cover and simmer the soup for 10 minutes, or until the celery and onions are very soft. Stir in the chopped dill and roasted tomatoes and peppers, and replace the lid. Simmer the soup for another 10 minutes to combine the flavours. Remove from heat and use an immersion blender to purée the soup until smooth. Stir in the crumbled feta cheese and balsamic vinegar. Add the evaporated milk and stir until fully combined. Add salt and pepper to taste, then serve with additional crumbled feta, fresh dill and red chili flakes.
RECIPE NOTES
- This soup keeps well in a covered container in the fridge for 4-5 days. Reheat it in a pan on the stove, stirring frequently.
- You can freeze this soup, but it is best served fresh. Frozen soup may separate when defrosting, so be sure to stir well.
- This Roasted Tomato and Feta Soup is vegetarian if you use vegetable broth, and naturally gluten-free (assuming the broth is gluten-free, always read package directions carefully).
