Greek Tomato Feta & Basil Soup
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
6
-
Calories
226 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek
Greek Tomato Feta & Basil Soup
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This Greek tomato soup has traditional flavors and it's really easy to make. The additions of feta and basil give a mediterranean feel and make the soup smell like summer.
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Ingredients
- 3 lbs tomatoes
- 1 yellow bel pepper can be red, orange or yellow
- 2 onions quartered and halved
- 1 garlic head
- 6 fresh herbs sage, oregano, thyme
- ½ cup olive oil
- 2 cups vegetable broth
- salt
- freshly ground pepper
- 1 tablespoon red chilli pepper flakes
- 1 bay leaf
- 1 teaspoon dry oregano
- 1 teaspoon paprika
for serving
- red chilli pepper flakes
- crumbled greek feta
- fresh basil roughly chopped
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Instructions
- Preheat the oven to 300 F. Add the tomatoes, bell pepper, onions and garlic head in a large baking pan, season with salt and pepper and add fresg herbs like oregano, sage, thyme.Pour 2-3 tbsp olive oil all over, mix gently and bake for 60 minutes.
- Half way check the tomatoes, pepper and onions and rotate them so they lay on the opposite side for an even bake. Bake for another 60 min.Note: My tomatoes were uneven in size. The smaller ones were ready early. I removed any that were done to a plate and set aside.
- Transfer tomatoes, onions and the bell pepper to a large pot. Let the garlic head cool on the side.
- Discard any hard sprigs from the baking pan and pour the liquid and leftover herbs in the pot with the rest of the ingredients.
- Blend everything together in the pot with an immersion blender or transfer to a regular blender. If using a blender, blend soup in small batches.
- When everything is blended add some stock—enough to achieve the consistency of your preference. I like my tomato soup velvety and not too thick.
- Once the garlic is cool enough to handle, press on the bottom of a clove to push it out of its paper. Add all roasted cloves in the soup. Add the bay leaf, a generous pinch of dry oregano, the chili pepper flakes and the paprika. Simmer in very low heat for about 60 min. Adjust salt and pepper to taste.
- Serve in bowls with a generous sprinkle of feta cheese and lots of roughly chopped fresh basil. Add more chili flakes if you like and enjoy!
Notes
- Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition Information
Show Details
Calories
226kcal
(11%)
Carbohydrates
15g
(5%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Sodium
328mg
(14%)
Potassium
634mg
(18%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
2841IU
(57%)
Vitamin C
59mg
(66%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 328mg | 14% |
| Potassium | 634mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2841IU | 57% |
| Vitamin C | 59mg | 66% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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