This easy recipe for Baked Feta Soup features juicy cherry tomatoes, roasted feta cheese, and fragrant fresh basil. It's blended in one pot for a creamy, savory, and flavorful dish the whole family will love.
One of my favorite recipes in recent years has been baked feta pasta, with its sweet roasted tomatoes, salty feta, and tender pasta. It's become a staple on our meal plan, and we can't get enough of the flavor combo.
This baked feta soup pays homage to the original, but instead of pasta we add a splash of broth and blend it until smooth and creamy. I love this soup-ified version because the flavor is super concentrated and satisfying. I actually prefer it to its predecessor!
Best of all, it's a great way to use up cherry tomatoes. If you're like me and you can't resist picking some up every time you go to the farmers market or grocery store, you'll love this easy recipe.
It doesn't even have to be soup season to enjoy this one. Serve it cold like gazpacho-you won't be disappointed!
Why You'll Love It:
- Fresh and flavorful. You know what tastes great? Fresh, high-quality ingredients that are prepared simply for maximum flavor.
- Easiest soup recipe. This one-pot dinner doesn't require lots of time spent chopping and sauteing like traditional soup recipes.
- A fun twist on the original. If you have fallen in love with the viral baked feta pasta, you'll love this tomato feta soup recipe. It features the same ingredients and roasting method - without the pasta of course!
Ingredients
- Tomatoes: The best tomatoes to use are cherry tomatoes (AKA grape tomatoes). These have thin skins, which means they do not need to be peeled or processed in a food mill.
- Feta cheese: I like to use anywhere between 8-10 ounces, depending on your package size. Smaller packages are about 8 ounces, but if you buy it in bulk, you can slice off however much you like (10 ounces is divine!).
- Olive oil: This helps the tomatoes roast without burning, and adds a delicious flavor. I wouldn't recommend swapping this; the flavor of the olive oil is essential.
- Broth: Just a single cup of light broth (chicken, vegetable, or one made from base/bouillon). I do recommend using a low-sodium type, then adding salt to taste.
- Garlic: 3 cloves are minced and added AFTER roasting, which preserves some of their sharp flavor.
- Basil: Fresh basil is such a stunner in this recipe! I strongly encourage you to use it, but if it's in the bleak Winter and you absolutely cannot, a little dried basil will do.
- Salt and pepper: Add this to taste! I add a little salt and a generous amount of pepper to the tomatoes, then taste and adjust as necessary. Feta can vary wildly in saltiness; adjusting the salt to taste is the best way to ensure your soup is properly seasoned.
Recommended Tools
- Immersion blender: Using a handheld blender to puree the soup right in the pot is SO handy and effective. Blending hot liquids in a food processor or blender isn't recommended, so if you love making soup it's a worthy investment (plus, you can use it to make homemade mayonnaise!).
- Dutch oven: If you have a Dutch oven (or oven-safe soup pot), I recommend you use it for this recipe. It's the perfect way to make a one-pot meal, which means fewer dishes and an easier clean-up.
Check the recipe card for a full list of ingredients and the quantities needed.
How to Make Baked Feta Tomato Soup
- Add the cherry tomatoes. Wash and dry your cherry tomatoes, then add them to a baking dish or Dutch oven.
- Olive oil, salt, and pepper. Drizzle with ⅓ cup of olive oil, then sprinkle with salt and pepper (to taste). Stir well to coat the tomatoes.
- Add the cheese and bake. Wedge an 8-10 ounce (227-283g) block of feta cheese into the middle of the tomatoes. Bake in a 425ºF (218ºC) oven for 35 minutes, or until the tomatoes begin to blister and the feta turns golden brown.
- Switch the oven to "broil" and cook for another 2-3 minutes, or until the tomatoes begin to burst open and the feta turns golden brown.
- Be sure to watch closely! Food can burn quickly when using the broil function.
- Note: Only use broil if your baking dish is broiler-safe, otherwise bake for an additional 5 minutes at an increased heat of 450ºF.
- Add garlic and basil. Remove the roasted tomatoes and feta from the oven and immediately add the minced garlic and chopped fresh basil.
- Broth. Pour in 1 cup of chicken broth (or broth of your choice).
- Puree the soup. Blend the soup right in the pot (or in a deep heatproof bowl) with a handheld immersion blender. I like to tilt the pot with a gloved hand and position the blender in the middle to reduce splatter.
- If you don't have an immersion blender, you can cool the soup and blend it in a standard blender or food processor.
- Once the soup is blended, heat it over medium heat (if desired) for a few minutes.
- Taste and adjust salt, pepper, and/or basil as desired.
Storing Leftovers
Transfer any leftovers to an airtight container and keep them in the refrigerator. Store for up to 4 days, reheating portions (as needed) in the microwave until hot and steamy.
Can I freeze baked feta soup?
This soup freezes fairly well but does have some texture changes during the freezing and thawing process. To help with this, thaw the soup, then blend until smooth. You can then reheat and serve!
Variations
- Baked boursin soup: Substitute the feta cheese for 2 smaller packages of Boursin cheese (150 grams each) or 1 large one (300 grams).
- Baked goat cheese soup: Swap the feta cheese for an 8-10 ounce log of goat cheese.
- Butternut squash soup: Omit the cherry tomatoes and use 4 ⅓ cups of butternut squash cubes instead. Increase the broth to 2-3 cups, adding more as needed to achieve the desired consistency.
Substitutions
- Canned tomatoes. You could use 2 (15oz) cans of good quality canned cherry tomatoes (drained) instead of fresh tomatoes in a pinch. Regular canned diced tomatoes will not work for this recipe.
- Basil. Use 2 teaspoons of dried basil if you can't find fresh basil.
- Feta cheese. Feel free to swap the feta cheese for 8-10 ounces of the soft cheese of your choice. Goat cheese, Boursin, and even cream cheese are all tasty options.
Expert Tips
- One pot. I like to make this recipe in a Dutch oven - it makes for the easiest cleanup! You roast the tomatoes in the same pot you blend and heat the soup - what's not to love about that?
- Fresh is best. This recipe really celebrates all things fresh and in-season. That being said, it still tastes great if you need to make some swaps. In the Winter I like to keep a basil plant on my windowsill, as it can be hard to find fresh basil in-store during the colder months.
- Make it yours. There are so many ways to add flavor and texture, and you should feel free to customize the recipe according to your taste (but be sure to try it as written first!). Red pepper flakes, other fresh herbs, chicken, Greek olives, small pasta shapes, etc.
More Cherry Tomato Recipes
If you loved this recipe for Baked Feta Soup, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Baked Feta Soup
This easy recipe for Baked Feta Soup features juicy cherry tomatoes, roasted feta cheese, and fragrant fresh basil - all in one pot!
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Servings: 4 servings
Calories: 359kcal
Ingredients
- 2 pints cherry tomatoes about 4 ⅓ cups
- 8-10 oz feta cheese
- ⅓ cup olive oil
- Salt and pepper to taste
- 3 garlic cloves minced
- ⅓ cup chopped fresh basil
- 1 cup chicken broth low sodium (or vegetable broth)
Instructions
- Preheat the oven to 425ºF (218ºC). Wash and dry the cherry tomatoes thoroughly.
- Add the cherry tomatoes to a Dutch oven or large baking dish (9x13"/23x33cm).
- Drizzle in the olive oil, and toss the tomatoes to coat them evenly in the oil. Add salt and pepper (to taste).
- Add the feta cheese into the center of the tomatoes, pushing it down slightly.
- Place in the oven and roast for 35 minutes, or until the tomatoes begin to blister and the feta begins to brown around the edges.
- Once your cooking time is up, set the oven to "broil." Note: Only do this if you have a broiler-safe baking dish or Dutch oven. If not, you can bake for an additional 5 minutes at an increased heat of 450ºF if desired.
- Broil for 2-3 minutes, keeping a close eye on the pan. It is ready as soon as it becomes bubbly and most tomatoes are blistered.
- Carefully remove the Dutch oven or baking dish from the oven and immediately stir in the minced garlic (3 cloves).
- Sprinkle in the fresh chopped basil and 1 cup of chicken broth.
- Use an immersion blender to blend the soup right in the pot (or transfer to a deep saucepan if a baking dish was used). I recommend starting with the feta, and tilting the pot slightly. Keep the immersion blender towards the bottom of the pot, in the deepest part. Blend until smooth.
- Taste and adjust salt and pepper according to your preference.
- If desired, heat on the stovetop until steamy, OR serve immediately.
- Garnish with additional fresh basil, crumbled feta cheese, and/or a drizzle of olive oil.
Did you try this recipe?Tag me at @dashfordinner and share your photos!
Notes
Without an immersion blender: If you don't have an immersion blender, you can use a regular food processor or blender. That being said, you will need to cool the ingredients first, as hot foods aren't recommended for most models.
Storage: Transfer leftovers to an airtight container and store it in the fridge for up to 4 days. Reheat leftovers in the microwave until well heated through.
Freezing: This soup can be frozen, but the dairy may separate during the freezing and thawing process. To help with the texture, blend the soup after thawing and before reheating.
Substitutions:
- Canned tomatoes: You could use 2 (15oz) cans of good quality canned cherry tomatoes (drained) in place of the tomatoes in this recipe, but fresh is best. Regular diced tomatoes won't cut it.
- Basil: Use 2 teaspoons of dried basil as a substitute for fresh if you cannot find fresh basil.
- Feta cheese: You can substitute the feta for a similar amount of almost any soft cheese. Goat cheese, boursin, and even cream cheese are all great options.
Nutrition
Calories: 359kcal | Carbohydrates: 13g | Protein: 11g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 52mg | Sodium: 891mg | Potassium: 577mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1503IU | Vitamin C: 55mg | Calcium: 316mg | Iron: 2mg
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Mae Mae says
Fabulous! WOW. The only changes was I roasted a half bulb of garlic with Compari tomatoes and feta cheese. I also added an additional cup of chicken bone broth. THIS IS A KEEPER