Creamy Feta and Basil Soup
A comforting and flavorful soup combining tangy feta, fresh basil, and roasted tomatoes, perfect for chilly evenings.
Ingredients
Main Ingredients
- 2 cups fresh tomatoes, diced substitute with canned tomatoes if needed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1 cup fresh basil leaves, packed consider adding a squeeze of lemon for brightness
- 1 cup feta cheese, crumbled swap with goat cheese for a tangy twist
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 dollop of sour cream or Greek yogurt for garnish (optional)
Instructions
Preparation
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and sauté for another minute until fragrant.
- Toss in the diced tomatoes and cook for 5-7 minutes until they break down and release their juices.
- Add the vegetable or chicken broth and bring to a simmer. Allow to bubble away for about 5 minutes.
- Remove the pot from heat. Add fresh basil and feta cheese, then blend with an immersion blender until smooth.
- Taste and season with salt and pepper as desired.
- Ladle hot soup into bowls, garnishing with a dollop of sour cream or Greek yogurt if desired.
Notes
This soup shines when paired with warm, crusty bread or a side salad. To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days or can be frozen for up to 3 months. Reheat gently on the stovetop or in the microwave.