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Bowl of roasted tomato soup topped with crumbled feta and torn basil, olive oil pooling on the surface, wooden table

Smoky Mediterranean Roasted Tomato Soup with Feta

Roasted tomatoes, onion, and garlic blended into a smooth soup, finished with crumbled feta and fresh basil.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 207
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1.2 kg ripe roma or vine tomatoes halved
  • 1 red onion large; cut into wedges
  • 6 cloves garlic cloves unpeeled
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Soup
  • 750 ml vegetable stock low-sodium preferred
  • 1 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • salt to taste
  • black pepper to taste
For Topping
  • 100 g feta crumbled
  • fresh basil leaves a handful
  • 1 tbsp olive oil for drizzling

Method
 

Roast the Vegetables
  1. Heat the oven to 200 C / 400 F. Line a sheet pan (33 x 46 cm / 13 x 18 inch) with parchment paper.
  2. Halve the tomatoes and place them cut side up on the sheet pan with the onion wedges and whole garlic cloves.
  3. 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.
  4. Roast for 35 to 40 minutes, until the tomato skins are charred and blistered and the onion edges are browned.
Make the Soup
  1. Let the roasted vegetables cool for 5 minutes, then squeeze the garlic cloves out of their skins.
  2. Transfer the tomatoes, onion, and garlic to a 4-quart / 3.8 L saucepan. Add the vegetable stock and tomato paste.
  3. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally, so the flavors come together.
  4. 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.
  5. Stir in the red wine vinegar and taste. Add more salt and pepper if needed.
Serve
  1. 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.