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Greek-Inspired Roasted Tomato Soup with Feta

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Calories: 259
Ingredients Method Notes

Ingredients
  

  • 3 pounds Roma tomatoes, (quartered)
  • 6 garlic cloves
  • 1 large yellow onion, (quartered)
  • 2 tablespoons chopped fresh oregano leaves
  • 4 tablespoons extra virgin olive oil, (plus more for serving)
  • 2 teaspoons kosher salt, (plus more to taste)
  • 1 teaspoon freshly ground black pepper, (plus more to taste)
  • 1/2 teaspoon crushed red pepper flakes, (optional)
  • 2 ounces feta cheese, (crumbled, plus more for serving)
  • 1 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • fresh dill, (for serving)

Method
 

  1. Preheat the oven to 400℉.
  2. Place the tomatoes, garlic cloves, onions, and oregano leaves on a large sheet tray. Drizzle with oil and season with salt, pepper, and crushed red pepper flakes (if using). Toss until well combined and coated in the oil, then spread in a single layer across the pan. Transfer to the oven and roast until the tomatoes are blistered and begin to burst, and the onions and garlic and tender, about 40 minutes, tossing about halfway through so that everything cooks evenly.
  3. Remove from the oven and let cool for 5 minutes. Carefully transfer the contents on the sheet pan and any of the juices to a high-speed blender. Add the feta and blend until smooth, about 1 minute, or to your desired consistency.
  4. Pour the blended tomato soup into a large pot. Add the chicken broth and lemon juice. Cook over medium heat to warm the soup back up, stirring often. Taste and adjust seasonings, if desired.
  5. To serve, ladle into bowls and top with a touch more crumbled feta, lots of fresh dill, and few cracks of pepper and a drizzle of olive oil! Enjoy!

Notes

  • For perfectly roasted tomatoes, look for them to be blistered and slightly caramelized, which enhances their natural sweetness and flavor.
  • If your blender isn't large enough, blend in batches to avoid overfilling, which can lead to messy spills and uneven blending.
  • For a creamier texture, consider adding a splash of heavy cream or Greek yogurt after blending the soup for a rich finish.
  • This soup can be stored in the fridge for up to 5 days; just reheat gently on the stovetop to maintain its creamy consistency.
  • To freeze, let the soup cool completely, then store in airtight containers, leaving space for expansion; it will keep well for up to 3 months.