Baked Feta Soup is a luscious, tomato-based soup inspired by the viral baked feta pasta, featuring a whole block of feta cheese baked with tomatoes, garlic, and aromatics until everything is soft and caramelized. This creamy soup combines roasted cherry tomatoes, melted feta, white beans, and fresh spinach in a silky broth that’s both comforting and sophisticated. The feta adds incredible tanginess and creaminess when blended into the soup, while the roasted tomatoes provide deep, concentrated sweetness. Perfect for cold evenings, easy weeknight dinners, or meal prep for the week, this soup comes together in one pot with minimal hands-on time. Serve it with crusty bread for dipping, and you have a complete meal that’s nourishing, flavorful, and utterly satisfying.
Serving Quantity: 6 servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 8 ounces block feta cheese
- 3 cups cherry tomatoes
- 1 medium onion (diced)
- 6 cloves garlic (whole, peeled)
- Quarter cup olive oil
- 4 cups vegetable broth
- 1 can (15 ounces) white beans (drained and rinsed)
- 3 cups fresh spinach (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Half teaspoon red pepper flakes
- 1 teaspoon salt
- Half teaspoon black pepper
- Half cup heavy cream
- 2 tablespoons fresh lemon juice
- Fresh basil leaves (for garnish)
- Extra virgin olive oil (for drizzling)
- Crusty bread (for serving)
Nutrition Information (Per Serving):
- Calories: 285
- Protein: 12g
- Carbohydrates: 22g
- Fat: 18g
- Sugar: 7g
- Sodium: 965mg
- Fiber: 5g
- Cholesterol: 40mg
- Calcium: 285mg
- Iron: 3mg
1. Prepare the Baking Dish
Preheat your oven to 400 degrees Fahrenheit. Choose a large oven-safe baking dish or Dutch oven that can go from oven to stovetop. A 9 by 13 inch baking dish or a large cast iron skillet works perfectly. Place the block of feta cheese in the center of the dish. The feta should be in one piece, not crumbled. Arrange the cherry tomatoes all around the feta block, surrounding it completely. Scatter the diced onion and whole peeled garlic cloves among the tomatoes. This arrangement ensures everything roasts evenly and the feta becomes the creamy centerpiece.
2. Season and Add Oil
Drizzle the olive oil generously over the entire dish, making sure to coat the tomatoes, onion, garlic, and the top of the feta block. The oil helps everything roast and caramelize beautifully. Sprinkle the dried oregano, dried basil, red pepper flakes, salt, and black pepper over everything. Don’t be shy with the seasonings as they need to flavor all the components. The herbs will become fragrant during roasting and infuse the oil with wonderful aromatics. Make sure some of the seasonings land on the feta block itself.
3. Roast Until Caramelized
Place the dish in the preheated oven and roast uncovered for 35 to 40 minutes. During this time, the tomatoes will burst and release their juices, the feta will soften and become slightly golden on top, and the garlic will become sweet and tender. The onions will caramelize and everything will meld together in the aromatic olive oil. Check at 35 minutes. The feta should be soft throughout and the tomatoes should be blistered and bursting. If not quite done, roast for another 5 minutes. The kitchen will smell absolutely incredible.
4. Mash and Combine
Remove the dish from the oven carefully as it will be very hot. Use a potato masher or large fork to mash everything together right in the baking dish. Break up the feta block and mash it with the roasted tomatoes, garlic, and onions until you have a chunky, creamy mixture. The feta will blend with the tomato juices to create a rich, tangy base. Don’t worry about making it perfectly smooth at this point. Some texture is good. The roasted garlic cloves should be soft enough to mash completely into the mixture.
5. Add Broth and Simmer
If your baking dish is stovetop-safe, place it directly on the stove over medium heat. If not, transfer the mashed mixture to a large pot. Pour in the vegetable broth gradually, stirring to combine with the feta and tomato mixture. Add the drained white beans. Bring the soup to a simmer, stirring occasionally. Let it simmer gently for 10 minutes, allowing all the flavors to meld together. The soup should be fragrant and the beans should be heated through. Use a wooden spoon to break up any remaining large chunks of feta or tomato.
6. Blend to Desired Consistency
For a creamier soup, use an immersion blender to partially blend the soup right in the pot. Blend about half the soup, leaving some chunks of tomatoes and whole beans for texture. If you don’t have an immersion blender, carefully transfer about half the soup to a regular blender, blend until smooth, then return it to the pot. Some people prefer a completely smooth soup, others like it chunky. Blend to your preference. The feta creates natural creaminess as it blends into the broth.
7. Finish and Serve
Reduce the heat to low and stir in the heavy cream, which adds richness and mellows the tanginess of the feta. Add the chopped fresh spinach and stir until it wilts into the soup, about 2 minutes. The spinach adds color, nutrition, and a subtle earthiness. Stir in the fresh lemon juice, which brightens all the flavors and cuts through the richness. Taste and adjust seasonings with more salt, pepper, or lemon juice as needed. Ladle the hot soup into bowls, drizzle with extra virgin olive oil, and garnish with fresh basil leaves. Serve immediately with crusty bread.
Tips for Perfect Baked Feta Soup
Use a good quality block feta cheese packed in brine. Greek or Bulgarian feta works best. Pre-crumbled feta doesn’t melt as well and often contains anti-caking agents.
Don’t skip roasting the feta and tomatoes together. This step is what creates the signature flavor and creamy texture that makes this soup special.
Cherry tomatoes work better than large tomatoes because they burst beautifully and have concentrated sweetness. Grape tomatoes work equally well.
The whole garlic cloves become sweet and mild when roasted. Don’t substitute garlic powder or you’ll lose that wonderful roasted garlic flavor.
For a thicker soup, use less broth or add a diced potato that will cook down and naturally thicken as it simmers.
White beans add protein, fiber, and creaminess. Cannellini, great northern, or navy beans all work well. Chickpeas are also delicious.
Make this vegan by replacing feta with a block of firm tofu marinated in olive oil, lemon juice, and nutritional yeast. It won’t taste identical but still delicious.
The soup tastes even better the next day after flavors have melded. Store in the refrigerator for up to 5 days. It also freezes well for up to 3 months.
Add cooked pasta, orzo, or rice to make it heartier and more filling. Small pasta shapes like ditalini or small shells work beautifully.
For extra vegetables, add diced zucchini, bell peppers, or carrots along with the onions before roasting. They’ll caramelize with everything else.
Fresh tomatoes can replace cherry tomatoes. Use about 2 pounds of diced fresh tomatoes or a 28-ounce can of whole tomatoes if fresh aren’t available.
The cream is optional. For a lighter version, skip it entirely. The feta provides enough creaminess on its own, though the cream does mellow the tanginess.
Serve with garlic bread, naan, pita, or a grilled cheese sandwich for dunking. The soup is perfect for soaking up with bread.
Add a parmesan rind while the soup simmers for extra savory depth. Remove it before serving. This adds wonderful umami richness.
For more protein, add cooked chicken, shrimp, or Italian sausage during the last few minutes of cooking. The soup becomes a complete one-pot meal.
Different herbs create different flavor profiles. Try fresh dill instead of basil for a more Greek flavor, or add fresh thyme and rosemary for earthiness.
The red pepper flakes are optional but add nice warmth. Adjust the amount based on your heat preference or omit for a milder soup.
This soup reheats beautifully. Warm gently on the stovetop with a splash of extra broth if it’s thickened too much. Microwave individual portions for quick lunches.
Top with crumbled feta, a dollop of Greek yogurt, or a swirl of pesto for extra flavor and visual appeal when serving to guests.
Make it in a slow cooker by roasting the feta and tomatoes first as directed, then transferring to a slow cooker with remaining ingredients. Cook on low for 2 to 3 hours.
