Tomato Feta Soup (2024)

Ingredients

• 2 tablespoons olive oil

• 1 cup chopped onions

• 2 cloves garlic, minced

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• 1 (28 ounce) can San Marzano tomatoes

• 2 cups vegetable broth

• 1 tablespoon balsamic vinegar

• 1 teaspoon white sugar

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• salt and freshly ground black pepper to taste

• 3/4 cup crumbled feta cheese, divided

• 1/3 cup heavy whipping cream

1. Heat olive oil in a large saucepan over medium heat. Add onion and cook, stirring, until onion is soft and translucent, about 3 minutes. Stir in garlic, and cook until fragrant, 30 seconds to 1 minute.

2. Add tomatoes and their juice, vegetable broth, balsamic vinegar, sugar, basil, and oregano and mix well. Reduce heat to simmer, and cook for about 7 minutes. Using an immersion blender or a blender, puree the soup until smooth. Season with salt and pepper.

3. Stir in 1/2 cup feta cheese, and simmer for about 10 minutes. Add the whipping cream, stirring until well combined. Taste, adjust seasoning, if necessary, and serve hot, garnished with the remaining feta cheese.

Nutrition Facts (per serving)