Published: · Modified: by Deb Attinella | This post may contain affiliate links. This blog generates income from ads.
Fresh tomato basil soup is kicked up a notch with feta cheese. Easy to make, this easy homemade soup recipe makes delicious comfort food!!
Today brought a trip to the Farmer's Market. It was quite cool for a summer day - only 62 degrees and a bit rainy but nothing was going to stop me today from going. I love going to the Farmer's Market on Saturday mornings but we haven't been home on Saturdays in over a month!
Today was perfect too since I knew I wanted to make a soup and having the weather a bit cooler was a good time to make this Fresh Tomato Basil Soup with Feta. It really hit the spot and the kitchen aromas were wonderful.
I first had this fresh tomato basil soup when a friend of mine (who just happens to be my previous supervisor) had us to her place for dinner a couple months ago. She retired last year and while we had a "reporting" work relationship, we also were friends. We are close in age, have similar interests and are foodies.
Most of our conversations center around recipes - what we may have made over the weekend, suggesting recipes for each other to try and yes, sometimes we even cook together. For a couple years we have auctioned off dinners for United Way for two couples. We always prepared the food at my place and had a great time coming up with menus and serving our co-workers.
The DIY Guy and I really enjoyed this tomato basil soup. I love the addition of the feta cheese - it doesn't melt and just provides a nice texture. Her soup was a bit thicker and I think my tomatoes may have been a little watery. When I make it again, I will either cook it off longer or place my tomatoes in a strainer. The flavor was still wonderful.
Not only did I get my tomatoes at the farmer's market, but I also got the basil and onion.
Nothing like fresh ingredients when it comes time to making recipes like this fresh tomato basil soup with feta!
Get the Recipe
Fresh Tomato Basil Soup with Feta
Yield: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
This fresh tomato soup is kicked up a notch with fresh basil and feta cheese and dairy free! Easy to make and delicious!!
Ingredients
- ¼ cup olive oil
- 1 bay leaf
- 1 cup chopped onions
- ½ teaspoon salt
- 2 garlic cloves, sliced thin
- 6 tomatoes, skinned, seeded and chopped
- 3 cups vegetable broth
- 1 cup feta cheese crumbled
- ½ cup fresh basil, thinly sliced
- 2 cups tomato sauce
- ½ teaspoon pepper
- ½ teaspoon cayenne pepper
Instructions
- In a large pot, bring the olive oil to medium heat then add the onions and cook until translucent (about 3-4 minutes)
- Add garlic, salt and bay leave and saute for another 2 minutes
- Add the chopped tomatoes, vegetable broth and bring to boil then lower temp and simmer for 20 minutes, stirring frequently - do not cover
- Use an immersion blender to puree the mixture
- Add the tomato sauce, feta and basil (reheat to warm)
- Season with fresh pepper and the cayenne pepper
- Top with croutons if desired
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 320Total Fat: 23gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 33mgSodium: 1701mgCarbohydrates: 24gFiber: 5gSugar: 14gProtein: 10g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
Another soup recipe you might enjoy
Tomato Basil Soup
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Deb Attinella( Recipe Developer and Food Photographer )
We are all about sharing our love of good food so on the blog you will find easy recipes to enjoy with your family and friends. We hope to inspire you to host a gathering to create special memories. Most recipes are step by step so you can feel confident in the kitchen. Take a look around to find everything from breakfast to dinner and everything in-between!
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Reader Interactions
Comments
Amy Engberson says
I happen to have tomatoes, basil, and onions growing in my garden right now. I would love a bowl of this soup right now!
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Amy Engberson says
I happen to have tomatoes, basil, and onions growing in my garden right now. I would love a bowl of this soup right now!
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Deb@CookingOnTheFrontBurner says
Thanks Amy! You should make a bowl!
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Kacey Joanette says
I am drooling over here! What I would give to have a bowl right now!
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Back for Seconds says
I wish this was my lunch today! It looks scrumptious!
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Two Healthy Kitchens says
Oh, Deb, this looks so fantastic! I adore tomato soup, and the addition of feta is a brilliant idea! Vibrant and healthy - yet perfect comfort food, as well! Definitely pinning this to save and to share (and maybe drooling just a little as I do it ... 🙂 )!
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Joanie @ ZagLeft says
I love tomato soup and yours looks so creamy and delicious. I would love a bowl for lunch today.
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Michelle Verkade says
Mmmm--I love homemade soup! This sounds so comforting!
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Noble Pig - Cathy says
This makes me crave Fall weather!
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Julie Evink says
This is perfect to warm up with on a cool fall day which will soon be here!
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Jamie Sherman says
One of my favorite soups! I can't wait for a cooler night to make this!
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Cathy says
I love tomato soup and the addition of feta puts this right over the edge! YUM!!
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Eileen says
I have extra ripe tomatoes that I could use in this recipe but how do I skin them?
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Deb@CookingOnTheFrontBurner says
I just used a small paring knife but you could boil some water and dip them in for about a minute - that would loosen the skin and you could peel them easier.
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Marcie Flavor the Moments says
Your photos are always so pretty Deb, and this soup looks so inviting! I love the addition of the feta too!
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rachael yerkes says
This is one of my all time favorites soups! So delicious!
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Nancy Piran says
I am so ready for comfort foods like this!
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Sherri says
The soup looks fantastic! Please make sure to remove the bay leaf before you puree the sauce though.
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Deb Attinella says
Yes - good point!!
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Elaine says
What kind of tomatoes. I’ve used big boys and plum tomatoes which are such different sizes.
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Deb Attinella says
I used plum tomatoes - I will update the recipe.
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