This post may contain affiliate links. Please read our disclosure policy.
Simple yet so satisfying, this Greek-Inspired Roasted Tomato Soup with Feta is great with a grilled cheese for a family meal!
If the idea of making homemade tomato soup is intimidating, I’m here to make things easy on you. After all, it’s #DDSoupWeek 2025, which is what this week is all about! This soup is ridiculously simple to make, but the result is so creamy and so flavorful that it’ll look like it took way more effort. The secret? Roasting everything—Roma tomatoes, garlic, onions, and herbs—on a sheet tray, then blending everything together until it’s creamy. To finish, you’ll add some chicken broth to reach the right consistency, plus feta and lemon juice for flavor.
Feta cheese and tomatoes are such a classic combination that I wanted it to make an appearance here. It helps make the soup even creamier and adds a bright, subtle tangy flavor that pairs so well with a savory grilled cheese sandwich. I mean, are you really eating tomato soup if you’re not dunking a grilled cheese sandwich in it? Sprinkle a little feta cheese on top of the soup along with some freshly chopped dill for an absolutely beautiful bowl.
ingredients:
- Roma Tomatoes
- Garlic Cloves
- Yellow Onion
- Fresh Oregano Leaves
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
- Crushed Red Pepper Flakes (optional)
- Feta Cheese
- Low-Sodium Chicken Broth
- Fresh Lemon Juice
- Fresh Dill
step-by-step:
step one: preheat the oven
Preheat the oven to 400°F.
step two: roast the tomatoes and onions
Place the tomatoes, garlic cloves, onions, and oregano leaves on a large sheet tray. Drizzle with oil and season with salt, pepper, and crushed red pepper flakes (if using). Toss until well combined and coated in the oil, then spread in a single layer across the pan.
Transfer to the oven and roast until the tomatoes are blistered and begin to burst, and the onions and garlic and tender, about 40 minutes, tossing about halfway through so that everything cooks evenly.
step three: blend the ingredients
Remove from the oven and let cool for 5 minutes. Carefully transfer the contents of the sheet pan and any of the juices to a high-speed blender. Add the feta and blend until smooth, about 1 minute, or to your desired consistency.
step four: make it creamy
Pour the blended tomato soup into a large pot. Add the chicken broth and lemon juice. Cook over medium heat to warm the soup back up, stirring often. Taste and adjust seasonings, if desired.
step five: garnish and serve
To serve, ladle into bowls and top with a touch more crumbled feta, lots of fresh dill, and few cracks of pepper, and a drizzle of olive oil! Enjoy!
recipe faqs:
Yes! Let it cool completely, then transfer to freezer-safe containers and you can freeze for up to 3 months. When you want to eat it, be sure to let it thaw overnight in the refrigerator, then warm on the stovetop over medium heat until it’s hot, about 10 minutes. You may need to add additional broth to reach your desired consistency.
Use a high-powered blender and be sure to slowly increase the speed since the soup will be hot. Depending on the size of your blender, don’t be afraid to work in batches to avoid overfilling the blender. You can also hold a kitchen towel on top of the blender to ensure the top is extra secure!
I hope y’all love this Greek-Inspired Roasted Tomato Soup with Feta as much as my family does! Let me know how you’re celebrating #DDSoupWeek 2025 in the comments below.
looking for more soup recipes? try these!
Pesto Meatball and Pastina Soup
Gochujang and Coconut Shrimp Noodle Soup
Greek-Inspired Roasted Tomato Soup with Feta
Ingredients
- 3 pounds Roma tomatoes, quartered
- 6 garlic cloves
- 1 large yellow onion, quartered
- 2 tablespoons chopped fresh oregano leaves
- 4 tablespoons extra virgin olive oil, plus more for serving
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon crushed red pepper flakes, optional
- 2 ounces feta cheese, crumbled, plus more for serving
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- fresh dill, for serving
Instructions
- Preheat the oven to 400℉.
- Place the tomatoes, garlic cloves, onions, and oregano leaves on a large sheet tray. Drizzle with oil and season with salt, pepper, and crushed red pepper flakes (if using). Toss until well combined and coated in the oil, then spread in a single layer across the pan. Transfer to the oven and roast until the tomatoes are blistered and begin to burst, and the onions and garlic and tender, about 40 minutes, tossing about halfway through so that everything cooks evenly.
- Remove from the oven and let cool for 5 minutes. Carefully transfer the contents on the sheet pan and any of the juices to a high-speed blender. Add the feta and blend until smooth, about 1 minute, or to your desired consistency.
- Pour the blended tomato soup into a large pot. Add the chicken broth and lemon juice. Cook over medium heat to warm the soup back up, stirring often. Taste and adjust seasonings, if desired.
- To serve, ladle into bowls and top with a touch more crumbled feta, lots of fresh dill, and few cracks of pepper and a drizzle of olive oil! Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
It is just delicious. I made it for a dinner and everyone loved it!!!!!
Thank you for the recipe
Turned out perfectly and my family loves it! Thanks!
Thanks Allison!
Can I use an immersion blender instead?
Easy and awesome fall recipe. My husband and I loved this! So much flavor and it’s healthy.
Thank you Brooke!
Does it need to be Roma tomatoes or can it be any tomato? Trying to use tomatoes from the garden but don’t have a scale. Any idea roughly how many cups of quartered tomatoes this would be?
Another absolutely delicious recipe from DD. Easy to make, minimal prep. Didn’t have a blender big enough, so I used a hand blender. It left it a little more textured, which I enjoyed.