This creamy tomato feta soup is the definition of comfort in a bowl! Tangy san marzano tomatoes, paired with roasted red peppers and creamy, salty feta make for a quick and easy soup recipe that is packed with flavor! All you need are a few simple pantry ingredients, a little bit of spice, and 35 minutes!
This soup is hearty all on its own, but will always pair well with homemade garlic parmesan rolls or shortcut pizza dough focaccia. If you're looking for a classic soup and sandwich combo, my Greek spanakopita grilled cheese is delicious for dunking! For a more classic take on tomato soup, try this Homemade Tomato Soup instead.
Jump to:
👩🏽🍳Why This Recipe Works
Perfectly balanced flavor: This soup hits all the right notes - sweet, salty, spicy and a little bit acidic, too. This is far from your average tomato soup, and that is most definitely a good thing!
Quick on time: You do not need to simmer this soup for hours to develop delicious flavors. This soup is ready in 25 minutes, which is perfect for fulfilling a last minute soup craving!
Can be made vegetarian: With a simple swap of vegetable broth for the chicken broth, this soup can easily be turned vegetarian. Fear not - this will satisfy the meat eaters in your home, too!
🥘Ingredients
- Canned san marzano tomatoes: San Marzano tomatoes are a variety of plum tomatoes. They are longer in shape, and have less seeds than regular plum tomatoes. These tomatoes are less acidic, and have a rich flavour. They make the perfect base for most tomato sauces and soups - especially this one.
- Feta cheese: I prefer to use classic Greek feta, which is traditionally made with a mix of goat's and sheep's milk. These two milks add a delicious creaminess and tanginess that you do not get from cow's milk or pre-crumbled feta cheese.
- Heavy cream: Heavy cream is optional to add an extra layer of silkiness and richness to the soup.
- Spices & seasoning: You will need red chilli flakes, nutmeg and salt to season the soup.
A full list of ingredients with measurements is located on the recipe card, below.
📖Substitutions
- San marzano tomatoes: Use canned diced tomatoes, or even a good quality marinara sauce (like in my marinara soup recipe) for whole san marzano tomatoes.
- Fresh red bell peppers: Jarred roasted red peppers will work in place of freshly roasted peppers. Be sure to drain the peppers before adding them to the soup.
- Red chilli flakes: Substitute with Calabrian chilli paste, or omit the chilli flakes for a mild soup.
- Granulated sugar: Honey will work as a sweetener in place of sugar.
🔪Variations
- Change up your cheeses: Opt for goat cheese or boursin cheese instead of feta, for a different cheesy twist.
- Herby: Blend in some fresh basil or chives, for an herbaceous twist.
⏲️ Step-by-Step Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prep the vegetables - Roughly chop the onion, and peel and smash the garlic cloves.
Add the red bell peppers to an air fryer basket, and spray with non-stick cooking spray. Air fry for 20 minutes at 390°F. [photo 1]
While the peppers are air frying, heat a large pot over medium heat, with 2 tablespoons of extra virgin olive oil. Sauté the onions and garlic until the onions are translucent and tender. [photo 2]
Once the peppers are charred, carefully remove them from the air fryer basket and let them cool to touch. Remove the charred skin with a paper towel, and remove the seeds and membrane from the peppers.
Add the canned tomatoes, roasted red peppers, chicken broth and spices to the pot, and simmer for 5 minutes. [photo 3]
Transfer the soup to a blender container, and add the feta cheese. Blend until smooth. [photo 4]
Taste the soup for salt, and season to taste. Transfer the soup back to the pot to heat for 2-3 minutes, and serve!
💭 Expert Tips
If you do not have a blender: You can also use an immersion blender, which is stick blender, that will do the blending in the pot.
An alternative to the air fryer: Bell peppers can also be charred over a gas flame, or in the oven on the highest broil setting.
To peel bell peppers easily: Transfer the charred peppers to a bowl covered with plastic wrap, or put the charred peppers in a paper bag. This will allow the steam to separate the skin from the flesh of the pepper, making peeling a breeze!
🍽 Make Ahead & Storage
- This soup can be made 3-4 days in advance.
- Store pre-made leftover soup in an airtight container in the refrigerator.
- Red bell peppers can be roasted up to 3 days in advance, and peeled and stored in the fridge.
- Reheat this soup in a pot on the stove, and thin out with chicken broth or cream if the soup has thickened.
⭐ Recipe FAQs
Canned and fresh tomatoes are naturally acidic, and depending on the batch or brand that you're using, the acidity can vary. If your soup is still on the sour side, increase the sugar or honey to balance the flavors.
By omitting the heavy cream and using a dairy-free cheese substitute, you can make this soup dairy free.
📝More Soup Recipes
Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!
Creamy Tomato Feta Soup
Ingredients
Instructions
- Add the red bell peppers to an air fryer basket, and spray with non-stick cooking spray. Air fry for 20 minutes at 390°F.2 Red bell peppers
- While the peppers are air frying, heat a large pot over medium heat, with 2 tablespoons of extra virgin olive oil. Sauté the onions and garlic until the onions are translucent and tender.1 Yellow onion, 5 cloves Garlic
- Once the peppers are charred, carefully remove them from the air fryer basket and let them cool to touch. Remove the charred skin with a paper towel, and remove the seeds and membrane from the peppers.
- Add the canned tomatoes, roasted red peppers, chicken broth and spices to the pot, and simmer for 5 minutes.796 mL San marzano tomatoes, 1 cup Chicken broth, 1 teaspoon Red chilli flakes, ¼ teaspoon Nutmeg, 1 ½ tablespoon Granulated sugar, 2 Red bell peppers
- Transfer the soup to a blender container, and add the feta cheese, and heavy cream is adding it. Blend until smooth.1 cup Feta cheese, ¼ cup Heavy cream
- Taste the soup for salt, and season to taste. Transfer the soup back to the pot to heat for 2-3 minutes, and serve!Sea salt
Notes
- If you do not have a blender: You can also use an immersion blender, which is stick blender, that will do the blending in the pot.
- An alternative to the air fryer: Bell peppers can also be charred over a gas flame, or in the oven on the highest broil setting.
- To peel bell peppers easily: Transfer the charred peppers to a bowl covered with plastic wrap, or put the charred peppers in a paper bag. This will allow the steam to separate the skin from the flesh of the pepper, making peeling a breeze!
Comments
No Comments