Creamy Baked Feta Tomato Soup Recipe Went Viral for Good Reason by 30Seconds Food
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Creamy baked feta cheese combined with savory tomatoes and pasta. If this combination sounds familiar, you may remember the baked feta with tomatoes recipe that went viral on social media. Now, that easy recipe has been transformed into a soup. Here's our take on this flavorful baked feta soup recipe. Trust us when we say it went viral for good reason!
This creamy baked feta tomato soup recipe is so delicious, you'll never believe how simple it is to make. Here's what you need to gather to make this savory soup: cherry tomatoes, olive oil, feta cheese, onion, garlic, crushed tomatoes, broth, thyme, red pepper flakes, pasta and fresh basil.
This sensational soup makes a delicious lunch or dinner, especially when served with a side salad or fresh bread.
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Cuisine: American / Italian
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 1 block (8 ounces) feta
- 1 onion, chopped fine
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes (not drained)
- 4 cups vegetable broth or chicken broth
- 1/2 - 1 teaspoon dried thyme
- crushed red pepper flakes (to taste)
- 3/4 cup cavatappi or elbow macaroni (or your favorite short pasta)
- 1/4 cup fresh basil leaves
Helpful Products
- Soup Pot
- Ladle
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Soup Bowls
- Salt and Pepper
- Can Opener
- Airtight Containers
- Kitchen Towels
- Dutch Oven
Recipe Notes
- Feel free to use vegetable broth or chicken broth, depending on your preference (use vegetable broth if you want this recipe to be vegetarian).
- Use low-sodium broth to reduce sodium.
- Use as much or as little crushed red pepper as you like, depending on how much heat you want.
- You can use your favorite short pasta in this recipe.
- Store leftover soup in an airtight container in the refrigerator. Reheat in the microwave.
Here's how to make it:
- Put the tomatoes into a baking dish. Pour the olive oil over the tomatoes, season with salt and pepper and toss. Put the block of feta into the middle of the tomatoes, making sure to coat it with the olive oil. Bake in a preheated 400-degree F oven for about 35 minutes.
- While the feta bakes, heat the 1 tablespoon olive oil in a large soup pot. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the tomatoes, broth, thyme and crushed red pepper flakes. Simmer gently for about 10 minutes.
- When the tomatoes and feta are done, add them to the soup. Stir to combine.
- Add the pasta and cook until tender, about 8 minutes. Stir in the basil and season with salt and pepper.
Nutrition Facts Per Serving
Calories: 251
Total Fat: 8.2g
Saturated Fat: 3.1g
Cholesterol: 10mg
Sodium: 1334mg
Total Carbohydrate: 38.5g
Dietary Fiber: 7.7g
Total Sugars: 1.9g
Protein: 12.5g
Vitamin D: 0mcg
Calcium: 236mg
Iron: 5mg
Potassium: 1121mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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