Want to elevate your classic tomato soup? This Tomato Feta Soup is going to be your next favorite soup for those cold winter nights. And the best thing is that it’s vegetarian, low-calorie, low-carb, and gluten-free.

I love a creamy bowl of soup, especially when it’s cold or I’ve had a rough week. There is something comforting about soup that just makes you feel better no matter what.

One of my favorite options is tomato soup. However, after having countless traditional tomato soups, you end up getting bored.

This soup brings all the traditional flavors of a classic tomato soup but with a twist. So, when you want to have a comforting meal but a little bit fancier, this is going to be your next go-to recipe.

So, what makes this tomato feta soup so special?

This soup combines the tangy richness of tomatoes with the creamy saltiness of feta cheese. It’s no wonder why this dish has become one of the favorite options for many (including me!)

Another thing I love about this recipe is that it’s highly versatile.

Whether you are vegan, lactose intolerant, or simply craving variety, there is a version for everyone.

For example, if you are looking for a dairy-free version, you can replace heavy cream with coconut milk and use a plant-based feta alternative.

And, if you are looking to make this meal complete and add more nutrients, you can add vegetables like zucchini or mushrooms.

Ingredients and Substitutes

Olive oil (2 tbsp) – Instead of olive oil, you can use avocado or vegetable oil.

White onion chopped (1/2 medium) – This brings some sweetness to the dish. But, if you don’t have any, you can use red or yellow onion. You can even use shallots for a milder option.

Garlic (2 cloves) – Try to keep a jar of minced olive oil to make your life easier. While you can use garlic powder or garlic flakes, I enjoy the flavor fresh garlic has to offer.

Tomato paste (1 tbsp) – If you don’t have any, you can use double the amount of canned tomatoes, simmered and reduced. You can also use a small mix of pureed sundried tomatoes and tomato juice for a different flavor.

Chopped tomatoes (1 14oz can) – This is the star of the recipe, but if you want a fresh taste, you can use fresh tomatoes (peeled and chopped).

Salt (1/2 tsp)

Black pepper (1/8 tsp)

Pesto (1 tsp) – Don’t skip this ingredient since it adds a lot of flavor.

Dried oregano (1 tsp) –You can also use fresh oregano.

Dried basil (1 tsp) – You can also use fresh basil.

Water (3 cups)

Heavy cream (1/3 cup) – If you don’t have heavy cream, you can use half-and-half or coconut milk (for a dairy-free version).

Feta cheese, crumbled (2/3 cup) – For a similar flavor, you can try using goat cheese or ricotta. And, if you are looking for a vegan-friendly option, you can use plant-based feta or soft tofu.

Topping

Feta cheese, crumbled

Fresh basil

How to Make Tomato Feta Soup

Step 1. Grab a large pot and place it over medium-high heat. Add the olive oil and onions.

Step 2. Cook the onions for 2 minutes until they have become translucent.  

Step 3. Add the garlic and cook for another minute.

Step 4. Add the tomato paste, chopped tomatoes, salt, black pepper, pesto, dried oregano, dried basil, and water.

Step 5. Mix until it is well-blended.

Step 6. Bring the soup to a boil.

Step 7. Reduce the heat and let it simmer for roughly 20 minutes.

Step 8. Add in the feta cheese. Make sure it’s all crumbled up. 

Step 9. Grab an immersion blender and blend all the ingredients inside the pot until it has a smooth consistency.

Step 10. Add in the heavy cream.

Step 11. Mix until it is all mixed, and cook for another minute.

Step 12. Once it’s cooked top it up with crumbled feta and fresh basil before serving.

Sides for Tomato Feta Soup

Pairing your soup with the right sides can elevate your meal from satisfying to sensational.

Here are some of my favorite sides to have with this soup.

• Green salad with a light vinaigrette
• Grilled vegetables (zucchini, bell peppers, mushrooms, and eggplant)
• Cheesy garlic bread (there is no such thing as too much cheese)
• Whole-grain crackers
• Quinoa salad  

Other Ingredients You Can Use

While I love the classic version of this recipe, know that you can always make it your own. Here are some extra ingredients you can add to the soup.

• Roasted red bell peppers
• Fresh spinach or kale
• Cooked brown rice or quinoa
• Drizzle of balsamic vinegar or truffle oil

Storage and Leftovers

Besides making a comforting meal, what I love about this recipe is that it’s a great recipe for meal prep. You can make a large batch and store the leftovers.

Allow the soup to cool before transferring it to an airtight container. You can keep it in the fridge for 3 to 4 days.

If you want to keep it for longer, you can freeze it in individual portions and keep it in the freezer for up to 3 months.

When ready to enjoy, thaw it in the fridge overnight and reheat it on the stove for a great meal. Now, while you can do it in the microwave, I enjoy how it turns up on the stove rather than the microwave.

Other Soup Recipes

• Low Carb Hamburger Soup
• Keto Tuscan Soup
• Low Carb Cheeseburger Soup
• Creamy Taco Soup
• Creamy Crack Chicken Soup