Roasted Tomato and Feta Soup

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When fall and wintertime roll around there is nothing more I crave than warm bowls of soup. A few favorites include my Roasted Tomato Basil Soup and Leftover Turkey Sweet Potato Soup.

When I lived in Minnesota, there was this little lunch spot I used to go to all the time. It was the type of place that was always busy and the food was simple, yet delicious. Their focaccia was homemade every single morning to use for sandwiches that day. Unheard of in 2025 RIGHT?! My other go-to each time I visited… the tomato soup with feta cheese. It was simple but totally unforgettable!

Now that I live in Colorado, I have definitely found a few lunch spots, but nothing compares to that place. So, of course I had to try and recreate it at home.

This isn’t your average bowl of tomato soup though, the secret is the addition of feta cheese. It adds these savory bites of salty and chewy, and balances the sweetness of the tomatoes. It is truly the perfect recipe for when you want something comforting but not too heavy. Perfect for a quick lunch on the weekend or a weekday dinner paired with a grilled cheese!

Why this Roasted Tomato and Feta Soup is Worth Making…

• It’s the perfect recipe for when you don’t need a big batch of soup.
• It take less than 30 minutes from start to finish (win-win working ladies!)
• Only 8 ingredients are needed for this delicious meal!
• The perfect two serving recipe to throw together when you need a warm, cozy, and comforting meal for those chilly fall days!

Ingredients

• TOMATOES – The stars of the show! I like to use on-the-vine tomatoes for this recipe. Roma tomatoes, and heirloom’s also do really well for soup.
• ONION – Yellow or white onions work nicely for this dish. I like to use a white onion on occasion for a less sweet, and more savory and tomato forward soup. The onions add lots of flavor and savoriness.
• OLIVE OIL – A flavor enhancer, the olive oil adds richness. It also helps to caramelize the skin of the tomatoes, which brings out the natural sweetness of the tomatoes.
• GARLIC – Garlic adds a savory flavor that pairs extremely well with tomatoes.
• SALT & PEPPER – Promise me this, always salt and pepper your tomatoes. Salt intensifies the flavor of the tomatoes and the pepper is like it’s partner in crime. Creating the perfect duo.
• VEGETABLE BROTH – The broth helps loosen the soup, it creates a beautiful silky texture. Bone broth is also a wonderful option to use if you’re looking to add some protein to your meal.
• BUTTER – A little bit of butter goes a long way in this recipe. It makes the overall texture rich and smooth without adding a ton of extra fat like heavy cream would do. This is my secret last ingredient for the perfect finish!

How to Make Roasted Tomato and Feta Soup

1. Preheat your oven – Set your oven to 425 degrees F.
2. Prepare your ingredients – Place quartered tomatoes, onion quarters, and garlic cloves on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
3. Roast the vegetables – Roast for 25–30 minutes, until the tomatoes are soft and slightly caramelized.
4. Blend the soup base – Carefully transfer the roasted tomatoes, onions, and garlic to a blender. Add the vegetable broth and blend until smooth.
5. Simmer the soup – Pour the blended mixture into a medium pot. Add in the butter and stir well, bring to a gentle simmer for 5 minutes.
6. Serve – Ladle into bowls, top with feta cheese and freshly cracked pepper.

Roasted Tomato and Feta Soup

If you don't need a full batch of soup, I've got you covered with this delicious tomato soup for two! With only 8 ingredients, it is simple to make and absolutely delicious for lunch or dinner.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Soup

Cuisine: American

Ingredients

  

• 5 small on the vine or roma tomatoes quartered
• 1/4 medium white onion quartered
• 5 garlic cloves peeled
• 2 Tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 cup vegetable broth
• 1 Tbsp unsalted butter
• 2 Tbsp feta cheese crumbled

Method

 

1. Set your oven to 425℉

   Place quartered tomatoes and onions on a baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper. Place the garlic cloves on top of the mixture.
2. Roast for 20-25 minutes, or until the tomatoes become softened and wrinkled.
3. Carefully transfer the roasted tomatoes, onions, and garlic to a blender. Add the vegetable broth and blend until smooth.
4. Pour the blended mixture into a medium pot. Add in the butter and stir well, bring to a gentle simmer for 5 minutes. Ladle into bowls, top with feta cheese and freshly cracked pepper.