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Inspired by the viral baked feta pasta, this tomato based soup is loaded with fresh and tangy flavors. Made with orzo pasta, salty feta cheese and fresh and sweet cherry tomatoes, this is one delicious soup recipe to try!
Ingredients & substitutions
- Feta cheese: Feta is a Greek cheese and it has a wonderful salty and tangy flavor that works so well in this soup. You can use goat cheese instead if you prefer that. Look for French feta cheese if possible for the ultimate creaminess.
- Cherry tomatoes: Cherry tomatoes are baked whole to really enhance their natural sweetness. The baking process softens them so they mix easily with the other soup ingredients.
- Onions & garlic: Onions and garlic are softened to release their flavors to add more depth to the soup.
- Canned crushed tomatoes: We use crushed tomatoes as well as the baked cherry tomatoes for a really rich flavor. You can use tomato sauce for a smoother consistency or diced tomatoes for a chunkier soup.
- Olive oil: For cooking the soup and baking the feta with the tomatoes. It adds a nice rounded flavor to the finished soup, but you can use canola or vegetable oil.
- Spices: Salt, pepper, crushed red pepper flakes and fresh basil to garnish.
- Vegetable broth: Keep this soup meat free by using vegetable broth, or you can use chicken stock if you prefer.
- Pasta: Adding short grain pasta in this soup makes it more filling. Orzo works great. For a lighter soup, you can skip the pasta if you prefer or add other vegetables like diced zucchini or riced cauliflower.
RECIPE VIDEO TUTORIAL
How to make baked feta soup
bake the feta & tomatoes
- Place the tomatoes and feta in an oven proof dish, pour over the oil and season with salt and pepper.
- Bake until the tomatoes burst and the feta melts.
cook the soup
- Soften the onions and garlic in oil and adding seasoning.
- Add the tomatoes, vegetable broth and thyme and simmer.
- Add in the baked tomatoes and feta along with the orzo and simmer until cooked.
Tips for making the recipe
- Crowd the baking dish with the cherry tomatoes. When roasting cherry tomatoes if you want them saucy, crowd the pan; if you want them dry roasted, place in a single layer. It’s better to use a smaller baking dish than a larger one.
- Season the soup from the beginning. The key to making a great soup is to add flavor right from the get go. Season the onions and tomatoes early in the process to start to build those layers of flavor. You can omit the chili flakes if you prefer things mild, or add more if you like your soups spicy.
- Make a smoother soup. I love the texture of this soup, but if you prefer a smoother soup, you can blend it together before you add in the orzo to cook. Use an immersion blender to blend the soup in the pot, or transfer it carefully (it will be very hot!), in batches, to a stand blender.
- Cook the pasta separately. For convenience and using less dishes, it’s easier to cook the orzo pasta with the soup. However, for best results, especially if you’re expecting leftovers, cook the pasta in another pot and ladle into soup bowls.
Frequently asked questions
Because this soup contain orzo pasta, it’s best to enjoy it fairly soon after it’s made, other wise the orzo can overcook and become very soggy.
If you want to make this ahead of time, you can make the whole recipe up to the point of adding in the pasta, then let it cool and store it. It will keep well for 4 to 5 days in the fridge. Reheat the soup to a simmer and add in the orzo to cook it before serving.
Yes, this soup will freeze well, but again, if you plan on doing this, leave out the orzo until you reheat it. The frozen soup will keep well for up to 6 months and should be thawed in the fridge before reheating.
Yes, goat cheese works really well and it creates that perfect perfect texture. Cook time may be less depending on how large the block of cheese is.
This baked feta soup is so wonderfully rich in flavor. If you’ve tried baked feta pasta, you are going to love this variation of it! It’s a great soup to enjoy with seasonal tomatoes during the summer or all year round.
More soup recipes:
- Vegetarian Tortilla Soup
- Vegetarian Minestrone Soup
- Chicken Lemon Rice Soup
- Roasted Cauliflower Soup
- Vegan Asparagus Soup
If you’ve tried this healthy-ish feel good baked feta soup recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Baked Feta Tomato Soup
Ingredients
- 2 pints cherry tomatoes
- 8 ounces block feta cheese plus more, crumbled for garnish
- ¼ cup plus 1 tablespoon extra virgin olive oil divided
- Salt and pepper to taste
- ½ medium yellow onion finely chopped
- Crushed red pepper to taste
- 1 28 ounce can crushed tomatoes with juices
- 4 cups low sodium vegetable broth
- 1 tablespoon fresh thyme finely chopped
- 4 garlic cloves minced
- ¼ cup fresh basil chopped, plus more for garnish
- ¾ cup orzo or any short cut pasta
Instructions
- Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour ¼ cup olive oil on top, and season with salt and pepper. Toss until well combined.
- Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
- Bake in the preheated oven for 35-40 minutes, until the cherry tomatoes burst, and the feta cheese melts
- While the feta is baking, heat remaining 1 tablespoon olive oil over medium heat. Add the onions and cook until soft and translucent, 5 minutes. Season with salt, pepper, and crushed red pepper (if using). Add the garlic, canned tomatoes, stock and thyme, and let gently simmer until tomatoes in the oven are done roasting
- Once tomatoes and feta in the oven are done, transfer to the simmering pot. Season with salt and pepper, to taste and add the basil. Bring the soup back to simmer and add orzo. Simmer until orzo is fully cooked, 7-8 minutes. Serve with more crumbled feta, basil, and black pepper.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Hi Yumna,
thank youn for sharing this recipe – it really is a keeper (even our daughter ate it, alsthough she is definitely not a fan of soups). I doubled up the amount of orzo to get a filling lunch. And I can already imaginge so many ways to modify it – be it herbs or spices, without it becoming a totally different dish. -Sandra
You’re so welcome! I’m glad to hear it. I love that!