Tomato and Feta Soup #souplove
Author: Susan Palmer
Feel free to swap out the chicken stock for vegetable stock for a vegetarian version.
  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken stock
  • 1 28oz can + 1 14.5oz can whole peeled tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon za'atar
  • ½ teaspoon red pepper flakes
  • ¼ cup heavy cream
  • 1 cup crumbled feta cheese, plus extra for serving
  1. In a dutch oven or stock pot over medium heat, sauté the onions with tablespoon of butter until soft and translucent, about 5-7 minutes.
  2. Stir in the garlic and cook for 30 seconds.
  3. Pour in the chicken stock and both cans of tomatoes with their juices. Season with the kosher salt, black pepper, za'atar and red pepper flakes.
  4. Break up the whole tomatoes with the base of your wooden spoon and bring to a low boil (about 20 minutes.)
  5. Remove from the heat and either using an immersion blender or in batches with a blender, puree until smooth.
  6. Place the pureed soup back into the pot over medium heat and bring back to a simmer. Turn off the heat and stir in the heavy cream.
  7. Taste and adjust seasoning as necessary.
  8. Mix in the crumbled feta cheese.
  9. Serve with crackers, a salad or grilled cheese and extra feta on top of the soup.
Recipe by The Girl in the Little Red Kitchen at