Looking to upgrade classic tomato soup? This Tomato Feta Soup is a warm, flavorful choice for chilly nights. It’s vegetarian, low-calorie, low-carb, and gluten-free.
There’s something comforting about a creamy bowl of soup after a long day. Tomato soup is a favorite, but after many repeats the standard version can feel predictable.
This recipe keeps the familiar tomato base but adds a bright, salty twist with crumbled feta, turning an everyday soup into something a bit more interesting and elegant.
What makes this tomato feta soup stand out?
It brings together the tang of tomatoes and the creamy saltiness of feta for a balanced, satisfying bowl. The result is rich, comforting, and a little unexpected — a great option when you want something simple but memorable.
This soup is also very adaptable. If you need a dairy-free or vegan version, swap heavy cream for coconut milk and use a plant-based feta alternative. You can also bulk it up with extra vegetables such as zucchini or mushrooms to add texture and nutrients.
Ingredients and Substitutes
Olive oil (2 tbsp) – You can substitute avocado or vegetable oil.
White onion, chopped (1/2 medium) – Brings a touch of sweetness. Red or yellow onion or shallots work well as alternatives.
Garlic (2 cloves) – Fresh garlic gives the best flavor, though jarred minced garlic or garlic powder can be used in a pinch.
Tomato paste (1 tbsp) – If you don’t have tomato paste, use extra canned or fresh tomatoes and simmer to reduce, or blend sundried tomatoes with tomato juice for a deeper flavor.
Chopped tomatoes (1 14oz can) – Use canned for convenience or peeled, chopped fresh tomatoes for a brighter taste.
Salt (1/2 tsp)
Black pepper (1/8 tsp)
Pesto (1 tsp) – A small spoonful adds a nice herbaceous lift; don’t skip it if possible.
Dried oregano (1 tsp) –Fresh oregano can be used if available.
Dried basil (1 tsp) – Fresh basil is a great substitute.
Water (3 cups)
Heavy cream (1/3 cup) – For a lighter or dairy-free option, use half-and-half or coconut milk.
Feta cheese, crumbled (2/3 cup) – Goat cheese or ricotta create a similar tang; plant-based feta or soft tofu works for vegan versions.
Toppings
Crumbled feta
Fresh basil
How to Make Tomato Feta Soup
Step 1. Heat a large pot over medium-high and add the olive oil and chopped onion.
Step 2. Cook the onion for about 2 minutes, until softened and translucent.
Step 3. Add the garlic and cook another minute.
Step 4. Stir in the tomato paste, chopped tomatoes, salt, pepper, pesto, oregano, basil, and water.
Step 5. Mix well and bring the mixture to a boil.
Step 6. Reduce heat and simmer for about 20 minutes to develop flavor.
Step 7. Add the crumbled feta to the pot.
Step 8. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches to a blender.
Step 9. Stir in the heavy cream and heat for another minute to combine.
Step 10. Serve topped with extra crumbled feta and fresh basil.
Serving Suggestions
Pair the soup with complementary sides to make a fuller meal. Some favorites:
- Green salad with a light vinaigrette
- Grilled vegetables like zucchini, peppers, mushrooms, or eggplant
- Cheesy garlic bread
- Whole-grain crackers
- Quinoa salad
Other Ingredients I Love to Use
Customize the base with additions to suit your taste or boost nutrition:
- Roasted red bell peppers for sweetness and depth
- Fresh spinach or kale stirred in at the end
- Cooked brown rice or quinoa to make it heartier
- A drizzle of balsamic vinegar or truffle oil for complexity
Storage Tips
This soup freezes and reheats well, making it perfect for meal prep. Let it cool, then store in airtight containers.
Refrigerate for 3–4 days. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove for best texture and flavor.
More Soup Recipes
- Low Carb Hamburger Soup
- Keto Tuscan Soup
- Low Carb Cheeseburger Soup
- Creamy Taco Soup
- Creamy Crack Chicken Soup
Tomato Feta Soup
Cals: 198 Protein: 5.3 Carbs: 7 Fat: 17
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Ingredients
- 2 tbsp olive oil
- 1/2 medium white onion chopped
- 2 cloves garlic
- 1 tbsp tomato paste
- 1 14 oz can chopped tomatoes
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp pesto
- 1 tsp dried oregano
- 1 tsp dried basil
- 3 cups water
- 1/3 cup heavy cream
- 2/3 cup feta cheese crumbled
Topping
- Feta cheese crumbled
- Fresh basil
Instructions
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Place a large pot over medium-high heat. Add olive oil and onion. Cook for 2 minutes until softened.
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Add garlic and cook for 1 minute. Then add tomato paste, chopped tomatoes, salt, pepper, pesto, dried oregano, dried basil, and water.
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Mix, bring to a boil, reduce heat, and simmer for about 20 minutes.
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Use an immersion blender to puree the soup until smooth.
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Stir in heavy cream and feta cheese. Cook for about 1 minute.
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Top with crumbled feta and fresh basil before serving.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.