Baked Feta Soup

It’s officially soup season and I’m back with a whole new suite of soup recipes I’ll be rolling out this fall and winter. Today I’m sharing this great recipe for Baked Feta Soup. It kind of reminds me of the delicious sheet pan baked feta pasta that was viral a few years ago. The feta is baked until it is soft and then it is whirred into the delicious tomato soup and a creamy, delicious bowl is served! 

I love this recipe because it takes a true classic, tomato soup, and makes it into something a little unexpected. I’d even say you could dip a grilled cheese into this if you wanted to, though the feta does give it an already cheesy tang. If you don’t want to overdo the cheese, simple dip in a slice of buttered toast and you’ll be so happy.  like croutons, that was yummy, too. 

Everyone in my family loves this soup. It’s rich and creamy, but it isn’t that heavy. The feta flavor is much different than the heavy cream of a chowder. You can add in some protein if you need to. Crumbled cooked sausage, shrimp, or similar would taste great. If you’re not in the mood simply leave it as it is. I like to serve this as an appetizer or as a light lunch. It’s so delicious for both.  

I hope you enjoy this delicious, warm soup recipe this winter. It’s definitely going to be on repeat once you and your family try it for the first time. It’s that good! Enjoy! 

Baked Feta Soup 

This is a creamy and flavorful soup that highlights the rich taste of feta cheese. This dish is comforting and perfect for chilly days! 

Ingredients: 

• 8 oz feta cheese (block) 

• 1 tbsp olive oil 

• 1 medium onion (chopped) 

• 2 cloves garlic (minced) 

• 1 can (14 oz) diced tomatoes (with juice) 

• 4 cups chicken broth 

• 1 tsp dried oregano (for feta) 

• 1/2 tsp red pepper flakes (optional) 

• 1 cup heavy cream 

• ¼ tsp Salt and ¼ tsp pepper (to taste for feta) 

• Fresh basil or parsley (for garnish) 

• Crusty bread (for serving) 

Instructions: 

1. Preheat your oven to 400°F. 

2. In a baking dish, place the block of feta cheese in the center. Drizzle with a little olive oil and sprinkle with salt, pepper, and dried oregano. Bake in the preheated oven for about 20-25 minutes, or until the feta is soft and slightly golden. 

3. While the feta is baking, heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. 

Add the minced garlic and cook for an additional 1-2 minutes until fragrant. 

4. Stir in the canned diced tomatoes (with juice) and chicken broth. Bring to a simmer. 

5. Once the feta is done baking, carefully remove it from the oven and add it to the soup pot, scraping in any melted cheese and oil from the baking dish. 

Use an immersion blender to blend the soup until smooth and creamy. 

6. Stir in the heavy cream and return to a simmer. Adjust seasoning with salt, pepper, and red pepper flakes (if using). Cook for another 5 minutes to heat through. 

7. Ladle the soup into bowls and garnish with fresh basil or parsley. Serve hot with crusty bread on the side for dipping. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.