Tomato Feta Soup
- Yield 4
- Prep 15 minutes
- Cook 20 minutes
- Total 35 minutes
Tomato Feta Soup is a soup recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white onion, diced
- 1 medium carrot, finely diced
- 5 large cloves garlic, minced
- 2 tablespoons tomato paste
- 2 (28-ounce) cans whole San Marzano tomatoes
- 2 cups vegetable stock
- 1 bay leaf
- 1/2 teaspoon each: crushed red pepper flakes, dried oregano, fine sea salt
- 1/2 cup heavy cream
- 1/2 cup (0.5 ounces) fresh basil leaves
- 6 ounces crumbled feta
Method
Sauté the veggies. Warm the oil in a large stockpot over medium-a hot burner. Tip in the onion and carrot and sauté for 5-6 minutes, stirring occasionally, until softened. Tip in the garlic and tomato paste and sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant.
Let it bubble gently. Tip in the tomatoes, vegetable stock, bay leaf, crushed red pepper flakes, oregano and salt and stir to combine. Take a wooden spoon or a potato masher to gently break up the large tomatoes. Continue cooking until the soup reaches a let it bubble gently, then reduce heat to medium-low, cover, and let it bubble gently for 10 minutes (if you’re in a hurry) to 30 minutes (if you have time, for greater depth of flavor).
Puree (skippable). Lift and discard the bay leaf. Stir in the cream and basil until combined. Take an immersion blender or a traditional blender* to purée the soup until it reaches your desired consistency. (You can only partially purée mine so that some chunky texture remains.) mix in the feta until combined.
Salt Taste and season the soup with additional salt and pepper if needed.
Plate Plate warm and enjoy!
