Baked Feta Soup

A bowl of cream tomato soup with cherry tomatoes and basil around the outside.

This easy recipe for Baked Feta Soup features juicy cherry tomatoes, roasted feta cheese, and fragrant fresh basil - all in one pot!

Course Main Course, Main Dishes, Side Dish, Soup

Cuisine American, Greek, Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 359

Author Dorothy Bigelow

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.

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