Tomato Soup with Feta Basil

Tomato soup with crumbled feta and fresh basil is my secret weapon for fast comfort. You get creamy depth from the blended tomatoes balanced by tangy cheese and bright green herbs. It is ideal for busy nights or when you crave something cozy but simple to throw together.

My kids never loved tomato soup until I made it this way and now it is one of their most requested lunches. That crumbled feta on top really is a game changer.

Ingredients

• Canned tomatoes: Offer rich tomato flavor year round and are often sweeter than fresh in the off season. Choose a brand with no added sugar or flavors.
• Vegetable broth: Makes the soup savory and adds depth. Look for low sodium to keep it from being too salty.
• Crumbled feta: Adds creamy tang and depth to finish. Use block feta in brine for the best texture and taste.
• Fresh basil leaves: Give bright herby notes. Always use fresh since dried basil does not have the same impact.
• Small onion: Is the base for flavor. Sauté it until golden for sweetness.
• Olive oil: Used to cook the onion and gives subtle flavor. Always reach for extra virgin for the best results.

Instructions

Sauté the Aromatics:

Cook diced onion in olive oil over medium heat for about six to eight minutes. Stir often until the onion is soft, golden and fragrant. This slow cooking brings out the natural sweetness and builds the flavor base for the soup.

Simmer the Soup:

Add canned tomatoes with their juices and vegetable broth to the pot. Stir gently to combine. Bring everything to a gentle boil then reduce the heat. Let simmer uncovered for about fifteen minutes. This allows the flavors to meld and the soup to reduce slightly.

Blend Until Creamy:

Turn off the heat and let the soup cool slightly. Use a blender or immersion blender to puree until completely smooth. For the smoothest texture work in batches and never overfill your blender. Be sure to vent the lid to avoid splattering hot liquid.

Serve with Garnishes:

Ladle the creamy soup into bowls. Top each serving with a generous sprinkle of crumbled feta and scattered fresh basil leaves. For a little extra richness you can swirl in some cream or drizzle with olive oil before adding the garnishes.

Growing up my grandmother always finished her tomato soup with plenty of fresh basil from her garden. This detail just makes the whole bowl taste more like summer. I love how a good block of feta turns this simple soup into something guests remember.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. The flavors get even better by day two and three so do not be afraid to make extra. If freezing leave out the feta and basil until after reheating to keep the best texture and flavor.

Ingredient Substitutions

If you need to skip dairy use a dairy free feta cheese or a swirl of coconut cream in place of the feta. If you are out of fresh basil try a touch of fresh parsley or a spoon of pesto to finish. The soup works just as well with chicken or beef broth if that fits what you have on hand.

Serving Suggestions

Serve alongside warm crusty bread or simple garlic toast for dipping. For a more filling meal pair it with a grilled cheese sandwich or a hearty salad. I love to add a swirl of cream or a splash of balsamic reduction for extra flair.

Cultural and Seasonal Notes

This soup is rooted in Italian American traditions where tomatoes and basil are kitchen staples. It is excellent in summer with garden tomatoes but canned tomatoes provide consistent flavor through winter. Try swapping in roasted tomato or red bell pepper for deeper flavor in cool months.

Seasonal Adaptations

Use heirloom or cherry tomatoes in late summer for sweetest results. Add a pinch of chili flakes for gentle heat in cold weather. Top with microgreens or arugula for a springtime spin.

Success Stories

I served this for a holiday potluck and everyone wanted the recipe. My college roommate used it as her easy weeknight meal to impress her boyfriend and now she makes it for her family too. When you find a soup that makes people ask for seconds you know it is a keeper.

Freezer Meal Conversion

Double the recipe and freeze half in quart containers for up to three months. Let thaw overnight and reheat on the stove then top with fresh feta and basil after heating. It is just as luscious as day one once blended and reheated.

This soup is the perfect balance of cozy and vibrant. Make a double batch—the leftovers are even better!

Common Recipe Questions

→ How do I make the soup extra creamy?

Add a swirl of cream before serving or blend in a splash with the tomatoes and broth for a richer texture.

→ Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes work well; simply peel and chop them before sautéing with the onion.

→ Is there a vegan option for this dish?

Omit the feta or substitute with a plant-based cheese to suit a vegan preference.

→ What pairs well with this soup?

Serve with crusty bread, a green salad, or grilled cheese for a complete, hearty meal.

→ Can I prepare this soup ahead of time?

Yes, make it in advance and reheat gently. Add feta and basil just before serving for the freshest taste.