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Mediterranean roasted tomato soup with feta is a blended tomato soup made by roasting tomatoes, red onion, and garlic in the oven, then simmering them with stock and topping each bowl with crumbled feta. The roasting caramelizes the edges of the tomatoes, so the soup tastes deeper and a bit sweeter than one made with just simmered tomatoes.
The soup itself is smooth and a little rich from the olive oil, but the feta and a splash of vinegar keep it from tasting flat. Fresh basil on top adds a clean, herby note.
I make this when tomatoes are at their best in late summer, though canned or off-season tomatoes work fine too, since roasting brings out sweetness either way. It’s a good one for a weeknight because most of the work is just tossing vegetables on a sheet pan and letting the oven do the rest.
Don’t skip the roasting step by just simmering raw tomatoes. You’ll miss the charred, slightly smoky flavor that makes this soup different from a basic tomato soup.
Why You’ll Love This Recipe
- Roasting the tomatoes adds deep, sweet flavor
- One sheet pan and one pot to clean
- Feta and basil add a salty, fresh finish
- Works with fresh or canned tomatoes year-round
Ingredient Notes
- tomatoes: Use ripe roma or vine tomatoes for the best flavor. Canned whole tomatoes work in winter, just skip roasting them and add them straight to the pot.
- feta: Block feta packed in brine tastes better than pre-crumbled feta, which can be dry. Crumble it yourself right before serving.
- vegetable stock: Use a low-sodium stock so you can control the salt yourself. Chicken stock works too if you don’t need this vegetarian.
- red onion: Yellow onion works fine if that’s what you have. Red onion adds a little sweetness once roasted.
- red wine vinegar: This brightens the soup after blending. Balsamic vinegar or a squeeze of lemon juice both work as a substitute.
Smoky Mediterranean Roasted Tomato Soup with Feta
Ingredients
Method
- Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
- Halve the tomatoes and place them cut side up on the sheet pan with the onion wedges and whole garlic cloves.
- Drizzle with 2 tbsp olive oil and sprinkle with oregano, red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Toss gently so everything is coated.
- Roast for 35 to 40 minutes, until the tomato skins are charred and blistered and the onion edges are browned.
- Let the roasted vegetables cool for 5 minutes, then squeeze the garlic cloves out of their skins.
- Transfer the tomatoes, onion, and garlic to a 4-quart / 3.8 L saucepan. Add the vegetable stock and tomato paste.
- Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, so the flavors come together.
- Blend the soup with an immersion blender directly in the pot until smooth. If using a countertop blender, work in batches and vent the lid to let steam escape.
- Stir in the red wine vinegar and taste. Add more salt and pepper if needed.
- Ladle the soup into bowls. Top each with crumbled feta, a few basil leaves, and a drizzle of the remaining 1 tbsp olive oil.
Notes
- Roast vegetables on one sheet pan for easy cleanup and better browning.
- Use an immersion blender directly in the pot to save a step.
- Let the soup cool slightly before blending in a countertop blender.
- Add feta right before serving so it doesn't melt into the soup.
Tips for Success
- Roast the tomatoes until the edges are charred and the skins blister, about 35 to 40 minutes, for the deepest flavor.
- Squeeze the roasted garlic cloves out of their skins before blending, so you don’t get any papery bits in the soup.
- Blend the soup in batches if using a countertop blender, and vent the lid so steam can escape safely.
- Taste the soup before adding salt, since feta and stock both bring their own saltiness to the bowl.
- Add the vinegar at the end, after blending, so the soup keeps a fresh, bright taste instead of a flat one.
Variations
- Stir in a spoonful of harissa or a pinch of chili flakes for a soup with more heat.
- Swap the feta for goat cheese or a drizzle of Greek yogurt if you want a milder, creamier topping.
- Add a drained can of chickpeas to the pot before blending for a heartier, more filling soup.
Storage and Reheating
Mediterranean roasted tomato soup keeps well in the fridge for 4 to 5 days in an airtight container. The flavor actually gets better the next day, once the garlic and onion have had time to settle into the tomatoes.
Reheat it on the stove over medium-low heat for 5 to 7 minutes, stirring now and then, until it’s hot through. You can also microwave a bowl in 1-minute bursts, stirring between each one.
To freeze, cool the soup completely and freeze it without the feta for up to 3 months in a freezer-safe container. Thaw overnight in the fridge, then reheat on the stove and add fresh feta and basil once it’s served.
Serving Suggestions
Mediterranean roasted tomato soup with feta works well with a thick slice of toasted bread or a simple grilled cheese for dipping. A drizzle of olive oil and extra black pepper on top never hurts either.
For a full meal, serve it alongside a Greek salad or a plate of hummus with warm pita. Leftover roasted vegetables or grilled chicken on the side turn it into a heartier dinner.
This soup also tastes good cold or at room temperature on a hot day, similar to a chilled gazpacho.
FAQ
Why is my roasted tomato soup watery instead of thick?
This usually means the tomatoes weren’t roasted long enough, so they still hold a lot of raw water. Roast them for the full 35 to 40 minutes, until the edges are charred and they’ve collapsed, and simmer the soup uncovered for a few extra minutes to let some liquid cook off.
Can I use canned tomatoes instead of fresh for this soup?
Yes, two 800 g cans of whole peeled tomatoes work well, especially in winter when fresh tomatoes taste watery. Skip the tomato roasting step, but still roast the onion and garlic for flavor, then simmer everything together as directed in the recipe.
Can I make this tomato soup ahead of time?
Yes, this soup keeps in the fridge for 4 to 5 days and tastes even better the next day. Store it without the feta and basil, then add both fresh when you reheat it on the stove and serve each bowl warm.
What goes well with Mediterranean roasted tomato soup with feta?
Toasted bread, a grilled cheese sandwich, or a simple Greek salad all pair well with this soup. A drizzle of olive oil and extra crumbled feta on top, plus a glass of light red wine or iced tea, round out the meal.
Is this roasted tomato soup gluten free?
Yes, the soup itself is gluten free since it’s just tomatoes, vegetables, stock, and feta. Check your stock label too, since some brands add wheat-based thickeners, and serve it with gluten-free bread if needed.
What makes this soup Mediterranean instead of a regular tomato soup?
The feta, olive oil, and roasted garlic give it flavors common in Mediterranean cooking, along with fresh basil instead of cream for richness. It’s a simplified, roasted take on tomato soup rather than a traditional dish from one specific country.