This Greek style tomato soup with feta and basil breaks the boundaries of the traditional tomato soup. The addition of Greek feta cheese really makes the soup come alive. The basil adds a mediterranean feel to the dish and makes the soup smell like summer. The red hot chili peppers add a nice kick and an additional layer of flavor.
Like most people, I love tomato soup. It is creamy and comforting and in general good for you. I wanted to develop a soup that would allow me to incorporate flavors I grew up with. Tomatoes are really important to us Greeks. A Greek household is never out of tomatoes. When my American husband and I lived Athens for almost a year he had tomatoes for lunch EVERY DAY. That’s right, every single day. He could not believe how tasty and inviting tomatoes were in Greece. He would go to the local market and buy the juiciest most fragrant tomatoes to make a lovely salad. We would add lots of extra virgin olive oil, chopped fresh basil (from our plant on the terrace) and a couple of pieces of feta.
I wanted to make a delicious tomato soup that would do justice to the lovely experience we had together. Enjoy!Print
This tomato soup with feta and basil breaks the boundaries of the traditional tomato soup. The addition of feta cheese really makes the soup come alive.
- 3 lbs tomatoes
- 1 large red bel pepper
- 1 large onion quartered and halved
- 10 cloves garlic
- 3–4 fresh oregano sprigs
- 1/2 cup olive oil
- 2 cups of vegetable broth
- fresh ground pepper
- 1 tbsp red chilli pepper flakes
- 1 bay leaf
- 1 tsp dry oregano
- 1 tsp paprika
- red chilli pepper flakes
- crumbled greek feta
- fresh basil roughly chopped
- Preheat the oven to 350 F.
- Place the tomatoes, pepper, onions and garlic in a large baking pan. Tuck between them the oregano sprigs. Season with salt and pepper. Sprinkle 2-3 tbsp olive oil all over and mix gently.
- Bake for 15 minutes.
- Check the tomatoes, pepper and onions and rotate them so they lay on the opposite side for an even bake. Bake for another 10 min.
- Remove the tomatoes to a plate and set aside. Rotate the red peppers and onions again and bake for another 10 minutes.
- Transfer ingredients to a large pot and blend everything together with an immersion blender. Alternatively you can blend in a regular blender, just do it in in batches so it does not overflow.
- Once everything is blended add some vegetable stock -enough to achieve the consistency of your preference. I like my tomato soup velvety and not too thick.
- Add the bay leaf, the dry oregano, the red chili pepper flakes and the paprika. Simmer for about 20 min. Adjust salt and pepper to taste.
- Serve hot in bowls with a generous sprinkle of crumbled feta cheese, 1 tbsp of chopped fresh basil and a pinch of red hot chili pepper flakes.