Greek tomato soup with feta & basil

This Greek tomato soup has traditional flavors and it’s really easy to make. The additions of feta and basil give a mediterranean feel and make the soup smell like summer. The red chili peppers add a nice kick and an extra 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.

This soup has all the aromas of the Mediterranean.

Tomatoes are really important to us Greeks🍅🇬🇷.

A Greek household is never out of tomatoes. When Daryl and I lived in 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 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. These are exactly the flavors I wanted for this fresh tomato soup recipe.

You only need a few ingredients.

• Ripe, juicy tomatoes.
• Red bell peppers.
• Fresh basil.
• Onions and garlic.
• Vegetable broth.
• Extra virgin olive oil.
• Good quality Greek feta.

What to do

Preheat the oven to 350 F. Add the tomatoes, pepper, onions and garlic in a large baking pan, season with salt and pepper and add herbs like oregano, can be fresh or dry. I sprinkle 2-3 tbsp olive oil all over, mix gently and 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, a pinch of dry oregano, the chili pepper flakes and the paprika. Simmer for about 20 min. Adjust salt and pepper to taste.

Serve in bowls with a generous sprinkle of feta cheese and lots of roughly chopped fresh basil. Add more chili flakes if you like and enjoy!

You can also try:

• An easy and comforting soup is the traditional Greek lentil soup.
• The red kabocha soup with porcini mushrooms is creamy and sophisticated with layers of flavor.
• Greek Soutzoukakia are delicious meatballs in red sauce flavored with cumin.
• This pastourma pie is a traditional Greek/Turkish recipe that will win glorious reviews at your dinner party.

Check all the pantry items a Greek kitchen wouldn’t go without.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

WANT TO EAT LIKE A GREEK? Subscribe to my email and follow along on Facebook, Pinterest and Instagram for all of the latest recipes.

Greek tomato soup with feta & basil

This tomato soup has feta and basil that make the soup "sing".

Print Recipe Pin Recipe Rate Recipe

Prep Time: 5 minutes

Cook Time: 45 minutes

Servings: 6

Calories: 226kcal

Author: Jenny

Ingredients

• 3 lbs tomatoes
• 1 red bel pepper large
• 1 onion quartered and halved
• 10 cloves garlic
• 3-4 fresh oregano sprigs
• ½ cup olive oil
• 2 cups vegetable broth
• salt
• freshly ground pepper
• 1 tbsp red chilli pepper flakes
• 1 bay leaf
• 1 tsp dry oregano
• 1 tsp paprika

for serving

• red chilli pepper flakes
• crumbled greek feta
• fresh basil roughly chopped

Instructions

• 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.

Nutrition

Calories: 226kcal | Carbohydrates: 15g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Sodium: 328mg | Potassium: 634mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2841IU | Vitamin C: 59mg | Calcium: 36mg | Iron: 1mg

Did you like this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__