Tomato Feta Soup
This simple yet flavorful tomato feta soup is ideal for cozy nights. Tomatoey and filling. It's vegetarian, low-calorie, low-carb, and gluten-free.
Servings: 5 bowls
Ingredients
- 2 tbsp olive oil
- 1/2 medium white onion chopped
- 2 cloves garlic
- 1 tbsp tomato paste
- 1 14 oz can chopped tomatoes
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp pesto
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cups water
- 1/3 cup heavy cream
- 2/3 cup feta cheese crumbled
Topping
- Feta cheese crumbled
- Fresh basil
Instructions
- Place a large pot over medium-high heat. Add olive oil and onion. Cook for 2 minutes until softened.
- Add in garlic and cook for 1 minute. Then, add tomato paste, chopped tomatoes, salt and black pepper, pesto, dried oregano, dried basil, and water.
- Mix all of the ingredients together. Bring to a boil, reduce the heat, and simmer for 20 minutes or so.
- Using an immersion blender, blend all of the ingredients inside the pot until the soup is smooth.
- Stir in heavy cream and feta cheese. Cook for about 1 minute.
- Top up with crumbled feta and fresh basil before serving.
Nutrition
Serving: 1 bowl (10 oz) | Calories: 198kcal | Carbohydrates: 7g | Protein: 5.3g | Fat: 17g | Saturated Fat: 8.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.8g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 492mg | Potassium: 288.5mg | Fiber: 1.5g | Sugar: 4.6g | Calcium: 169mg | Iron: 0.9mg