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- 200g feta cheese, cubed - 500g cherry tomatoes - 4 cloves garlic, minced - 1 medium onion, diced - 2 cups vegetable broth Feta cheese adds a creamy texture and rich taste. Cherry tomatoes bring sweetness and brightness. Garlic and onion provide depth and warmth. Vegetable broth ties all the flavors together, making it the base of this soup. - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon red pepper flakes (optional) Olive oil adds richness and helps with roasting. Dried oregano gives a hint of earthiness. Red pepper flakes add a kick; you can adjust this based on your taste. - Fresh basil for garnish - ½ cup heavy cream (or coconut cream for a lighter option) Fresh basil adds a pop of color and flavor. Heavy cream makes the soup velvety and rich. If you prefer a lighter option, coconut cream works well for a dairy-free version. First, preheat your oven to 200°C (400°F). This will help cook the tomatoes and feta just right. Next, take a baking dish and mix together 500g of cherry tomatoes, 200g of cubed feta cheese, 4 minced garlic cloves, and 1 diced medium onion. Drizzle 1 tablespoon of olive oil over this mix. Then, add 1 teaspoon of dried oregano, and a pinch of salt and pepper. Toss everything lightly to blend the flavors. Roast the dish in the oven for about 25 to 30 minutes. Look for the tomatoes to burst and the feta to turn a nice golden color. This is key for the rich taste. To get the perfect texture, avoid overcrowding the baking dish. Give the ingredients room to breathe, which helps with even roasting. Once roasted, take the dish out of the oven. Carefully transfer everything into a blender. Pour in 2 cups of vegetable broth and add ½ cup of heavy cream or coconut cream for a lighter option. Blend on high until the mixture is smooth and creamy. Taste it! If you want more flavor, adjust the seasoning as needed. Return the blended soup to the pot and heat gently over medium-low for about 5 minutes, stirring often. Enjoy the warm, creamy soup garnished with fresh basil leaves! To make this soup even better, you can adjust the seasoning to fit your taste. After blending, taste the soup. If it needs more salt, add a little. You can also sprinkle in some black pepper. For a unique twist, try adding a splash of balsamic vinegar. This adds a sweet and tangy kick. Just a bit can elevate the flavors. The cream you choose can change the soup's texture. Heavy cream gives a rich taste, but coconut cream is a great lighter choice. It adds a nice, subtle sweetness too. For those who want a dairy-free option, coconut cream works well. You can also try almond milk for a different flavor. This soup pairs well with many sides. Crusty bread or crunchy crackers make a great match. You could also serve a simple salad on the side. A fresh green salad can balance the rich flavors of the soup. If you want to get creative, add some roasted veggies to your meal. This adds color and extra nutrients. {{image_2}} To give your soup a kick, add more red pepper flakes. Start with one extra teaspoon. You can also try spices like cayenne or smoked paprika. Both add heat and depth to the flavor. Adjust the spice to your taste for a perfect balance. You can make this soup even heartier by adding vegetables. Chopped spinach, bell peppers, or zucchini work great. They bring extra nutrients and color. Toss them in with the tomatoes and feta for a tasty boost. For a plant-based version, swap the feta for tofu or cashew cheese. Use coconut cream instead of heavy cream for creaminess. This keeps your soup rich while staying dairy-free. Enjoy a delicious vegan soup that everyone will love. To keep your feta and tomato soup fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It will stay good for 3 to 4 days. If you want to freeze it, use freezer-safe containers. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When reheating, avoid the microwave if you can. Instead, heat the soup in a pot over low heat. Stir it often. This helps keep the texture smooth. If the soup seems thick, add a splash of vegetable broth or water to bring back moisture. Heat until warm, but don’t boil it. The soup stays fresh in the fridge for 3 to 4 days. If frozen, it can last for 3 months. Look for signs of spoilage, like an off smell or mold. If you see any, throw it away. Always trust your senses to keep your meals safe and tasty. Yes, you can! If you want a different taste, try goat cheese or ricotta. These cheeses give a creamy texture and rich flavor. You can also use cream cheese for a smoother soup. Just remember to adjust the salt, as some cheeses can be saltier than feta. To balance acidity, add a bit of sugar or honey. This can cut through the tang of tomatoes. You might also try adding a splash of balsamic vinegar for depth. Taste as you go, and adjust slowly. This helps keep the soup balanced and tasty. Absolutely! This soup is great for meal prep. You can make it ahead of time and store it in the fridge for up to three days. Just heat it gently when you're ready to eat. You can also freeze it for up to three months. Just remember to leave out the cream until you reheat it for the best texture. This blog covered how to make a tasty soup with feta and tomatoes. You learned about key ingredients like garlic, onion, and broth. We walked through step-by-step instructions for roasting, blending, and perfecting flavor. Plus, I shared tips on storage and variations like spicy or vegan options. Cooking can be fun and easy. Now, you can enjoy this soup any way you like!

TikTok Feta and Tomato Soup

Indulge in the heavenly flavor of creamy whipped feta tomato bliss with this easy recipe! This comforting dish combines roasted cherry tomatoes and feta cheese for a deliciously creamy soup that's perfect for any occasion. With simple ingredients and step-by-step instructions, you'll have a gourmet meal ready in no time. Don't miss out – click to explore the full recipe and elevate your culinary skills today!
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Ingredients
  

200g feta cheese, cubed

500g cherry tomatoes

4 cloves garlic, minced

1 medium onion, diced

2 cups vegetable broth

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil for garnish

½ cup heavy cream (or coconut cream for a lighter option)

Instructions
 

Preheat your oven to 200°C (400°F).

    In a baking dish, combine the cherry tomatoes, cubed feta cheese, minced garlic, and diced onion.

      Drizzle the olive oil over the mixture and sprinkle the dried oregano, red pepper flakes, salt, and pepper to taste. Toss lightly to combine.

        Roast in the preheated oven for about 25-30 minutes or until the tomatoes burst and the feta is slightly golden.

          Once roasted, remove from the oven and carefully transfer the mixture to a blender. Add the vegetable broth and heavy cream.

            Blend on high until smooth and creamy. Taste and adjust seasoning if necessary.

              Return the blended soup to the pot and heat gently over medium-low for 5 minutes, stirring occasionally.

                Serve hot, garnished with fresh basil leaves. Pair with crusty bread or your favorite crackers.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6