Our Greek tomato soup has traditional flavors, and it’s easy to make. The tomatoes slow-roast for a couple of hours along with herbs, onions, and garlic. The soup is served sprinkled with feta cheese and fresh basil leaves, making the whole meal feel like a Greek summer.
If you’re a fan of our delicious Greek Tomato Soup, you’re in for a treat with our Chicken Avgolemono Soup, Greek Lentil Soup, and Fasolada-White Bean Soup.
Overview
What cooks say:
“Today I made this with my husband wow absolutely delicious! I added extra tomatoes… it’s absolutely delicious, will definitely be my new go to recipe. It’s winter here in Australia and this was perfect on cold day, served with feta on top yummmm…”
Naomi S.
Why you will love tomato soup with feta
You only need a few ingredients.
- Ripe, juicy tomatoes.
- Bell peppers.
- Fresh herbs like thyme and sage.
- Onions and garlic.
- Vegetable broth.
- Extra virgin olive oil.
- Fresh basil and good quality Greek feta for serving.
See the recipe card for complete information on ingredients and quantities.
- Preheat the oven to 150°c / 305°F.
- Add the tomatoes, pepper, onions, and garlic in a large roasting pan, season with sea salt and pepper, and tuck between them fresh herbs like oregano, sage, or thyme. Herbs can be fresh or dried. Drizzle 2-3 tbsp olive oil all over, mix gently, and roast for 60 minutes.
- Half way check the tomatoes, pepper and onions and rotate them so they lay on the opposite side for an even bake. Bake for another 60 min.
- Transfer tomatoes, onions and the bell pepper to a large pot. Let the garlic head cool on the side.
- Discard any hard sprigs from the baking pan and pour the liquid and leftover herbs in the pot with the rest of the ingredients.
Note: My tomatoes can be uneven in size. The smaller ones were ready early. I transfer any that are done to a plate and set aside.
- Blend everything in the pot with an immersion blender or transfer to a regular blender. If using a blender, blend in small batches.
- Once everything is blended add some stock—enough to achieve the consistency of your preference. I like my tomato soup velvety and not too thick.
- Once the garlic is cool enough to handle, press on the bottom of a clove to push it out of its paper. Add all roasted cloves in the soup. Add the bay leaf, a generous pinch of dry oregano, the chili pepper flakes and the paprika. Simmer in very low heat for about 60 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!
Side dishes for Greek tomato soup
Storage and reheating
- Let the soup cool to room temperature, and transfer it to an airtight container. Refridgerate for up to 4 days.
- Let it cool completely and portion the soup into freezer-safe containers or resealable freezer bags (leave about 1 inch of space for expansion). Label with the date and freeze for up to 3 months.
More Greek & Mediterranean soups
Greek Tomato Feta & Basil Soup
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.
Ingredients
- 3 lbs tomatoes
- 1 yellow bel pepper can be red, orange or yellow
- 2 onions quartered and halved
- 1 garlic head
- 6 fresh herbs sage, oregano, thyme
- ½ cup olive oil
- 2 cups vegetable broth
- salt
- freshly ground pepper
- 1 tablespoon red chilli pepper flakes
- 1 bay leaf
- 1 teaspoon dry oregano
- 1 teaspoon paprika
for serving
- red chilli pepper flakes
- crumbled greek feta
- fresh basil roughly chopped
Instructions
- Preheat the oven to 300 F. Add the tomatoes, bell pepper, onions and garlic head in a large baking pan, season with salt and pepper and add fresg herbs like oregano, sage, thyme.Pour 2-3 tbsp olive oil all over, mix gently and bake for 60 minutes.
- Half way check the tomatoes, pepper and onions and rotate them so they lay on the opposite side for an even bake. Bake for another 60 min.Note: My tomatoes were uneven in size. The smaller ones were ready early. I removed any that were done to a plate and set aside.
- Transfer tomatoes, onions and the bell pepper to a large pot. Let the garlic head cool on the side.
- Discard any hard sprigs from the baking pan and pour the liquid and leftover herbs in the pot with the rest of the ingredients.
- Blend everything together in the pot with an immersion blender or transfer to a regular blender. If using a blender, blend soup in small batches.
- When everything is blended add some stock—enough to achieve the consistency of your preference. I like my tomato soup velvety and not too thick.
- Once the garlic is cool enough to handle, press on the bottom of a clove to push it out of its paper. Add all roasted cloves in the soup. Add the bay leaf, a generous pinch of dry oregano, the chili pepper flakes and the paprika. Simmer in very low heat for about 60 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!
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition
Calories: 226kcalCarbohydrates: 15gProtein: 3gFat: 19gSaturated Fat: 3gSodium: 328mgPotassium: 634mgFiber: 4gSugar: 8gVitamin A: 2841IUVitamin C: 59mgCalcium: 36mgIron: 1mg
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