Name: Creamy Tomato Feta Bliss Soup
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4
Cuisine: US
Ingredients: 2 tablespoons olive oil; 1 cup chopped yellow onion; 2 cloves garlic, minced; 1 (28 ounce) can San Marzano peeled tomatoes, with their juice; 2 cups high-quality vegetable broth; 1 tablespoon balsamic vinegar; 1 teaspoon granulated white sugar; 1 teaspoon dried basil; 1 teaspoon dried oregano; Sea salt and freshly ground black pepper, to taste; 3/4 cup crumbled feta cheese, divided; 1/3 cup heavy whipping cream

Indulge in the velvety embrace of Tomato Feta Soup, where sun-ripened tomatoes meet the briny tang of feta cheese in a harmonious dance. A touch of balsamic and herbs elevate this simple soup to a comforting yet sophisticated experience. Perfect with crusty bread for dipping!

Follow The Directions

01

Step

In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

02

Step

Stir in the minced garlic and cook until fragrant, about 30 seconds.

03

Step

Add the canned tomatoes (with their juice), vegetable broth, balsamic vinegar, sugar, dried basil, and dried oregano. Stir well to combine. Bring the mixture to a simmer.

04

Step

Reduce heat to low, cover, and simmer gently for 15 minutes, allowing the flavors to meld.

05

Step

Carefully transfer the soup to a blender (or use an immersion blender directly in the pot) and puree until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup. (2 minutes)

06

Step

Return the pureed soup to the saucepan. Season with salt and pepper to taste. Stir in 1/2 cup of the crumbled feta cheese. Simmer for an additional 5 minutes, allowing the feta to soften slightly and infuse its flavor into the soup.

07

Step

Stir in the heavy whipping cream until fully incorporated and the soup is heated through. Do not boil. (2 minutes)

08

Step

Ladle the soup into bowls and garnish with the remaining crumbled feta cheese. Serve hot with crusty bread, pita wedges, or a drizzle of olive oil.

For an even richer flavor, roast the tomatoes before adding them to the soup.
If you don't have fresh garlic, 1/2 teaspoon of garlic powder can be substituted.
Adjust the amount of feta cheese to your liking. For a tangier soup, use more.
A swirl of pesto or a sprinkle of red pepper flakes adds a delightful finishing touch.
This soup can be made ahead of time and reheated. The flavors will deepen overnight.
The best pot for cooking this soup is either a dutch oven or a large saucepan.
Consider adding a pinch of smoked paprika for depth.