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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.
Prep Time 5 minutes
Cook Time 45 minutes
Servings 6
Calories 226kcal
Author by Jenny Skrapaliori Graves

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 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 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!

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