Can I use canned tomatoes instead of fresh?

Absolutely! When tomatoes aren't in season, a 28-oz can of whole peeled tomatoes works great (just drain some of the liquid first). I actually keep a can in my pantry for emergency soup cravings!

Is this soup freezer-friendly?

Honestly? It's best fresh - the feta texture changes after freezing. But you can freeze just the tomato base (before adding feta), then stir in fresh feta when reheating. Works like a charm!

My soup came out too thick - help!

No worries! Just whisk in a splash of broth or water when reheating. Remember, it thickens as it cools, so I usually make mine slightly thinner than I want.

Can I make this dairy-free?

I've tried with vegan feta - it works in a pinch but doesn't melt as nicely. For best results, maybe try a creamy cashew base instead? You can learn more about plant-based diets and their benefits.

Creamy Feta Tomato Soup - Irresistibly Simple

Description

A simple and flavorful tomato soup enriched with feta cheese for a creamy texture and tangy taste.

Ingredients

4 large tomatoes, chopped
200g feta cheese, crumbled
1 onion, diced
2 cloves garlic, minced
2 tbsp olive oil
500ml vegetable broth
1 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish

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Instructions

Heat olive oil in a pot over medium heat.
Add onion and garlic, sauté until soft.
Add chopped tomatoes and cook for 5 minutes.
Pour in vegetable broth and bring to a boil.
Reduce heat, add oregano, salt, and pepper.
Simmer for 15 minutes.
Blend the soup until smooth.
Stir in crumbled feta cheese.
Garnish with fresh basil before serving.

Notes

Use ripe tomatoes for the best flavor.
Adjust seasoning to your preference.
Serve with crusty bread for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean