Rustic Tomato Soup with Feta

Greek Style Home Made Soup

Cuppa Soup

Cold weather and howling winds activate the soup genes. Almost without thought we head to the kitchen and bring the soup pot out from the back of the cupboard. How good it is to sip soup while it hails outside?

This dish is a thick, quick, Greek-style soup. It is relatively easy to make, so when the weather is cold you can be sipping this soup in 20 minutes.

You might also be interested in Carrot and Roasted Tomato Soup, Roasted Tomato and Sweetcorn Soup,ย  and a Spiced Tomato Puree. All of our Tomato Soup recipes are here and here, and our Tomato Recipes here and here. Or perhaps you would like other Soup recipes here and here. Find some inspiration in our Winter collection here and here.


Tomato Soup

Ingredient Notes

I used some fregola in the soup; fregola is an Italian hand rolled and toasted rice-sized or couscous-sized pasta made from semolina. But it is not necessary – you can leave it out, use very small pasta such as Risoni or Ditalini, if you have children add some alphabet noodles๐Ÿ™‚, or use small Greek noodles.

Rustic Tomato Soup with Feta

Cuisine: Greek
Prep time: 5 mins
Cooking time: 15 mins
Serves: 4 – 6 people, depending how you use it

1 Tblspn olive oil
750g or more tomatoes, fat and juicy
1 red pepper, chopped into small pieces
1.5 – 2 cups water
handful of small pasta or tiny noodles (optional)
0.25 cup approx Greek feta, crumbled
basil, parsley or coriander to garnish (optional)
sea salt and freshly ground black pepper

Peel, grate or finely chop the tomatoes.

Heat the olive oil in a saucepan over a medium heat and add the tomatoes. Cook for 10 – 15 minutes.

If blending is required for a smoother soup, blend in a blender or with a hand held stick blender.

Add the water and season with salt and pepper. Don’t over-salt as the feta will be a little salty.

Bring to the boil, and add the pasta or noodles if using. Cook until tender, about 7 minutes, adding more water if the soup is too thick.

Serve hot or warm. Top with a drizzle of excellent olive oil and crumbled feta. Add some basil leaves or chopped parsley or green coriander if desired.

Cuppa Soup



Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

33 thoughts on “Rustic Tomato Soup with Feta”

  1. The soup is velvety and I can’t say anything bad…there’s feta cheese there!

    Peter, you have to know that you are the person who has turned me on to including feta a lot lot more in my day to day food. I have to thank you a lot. This soup with feta was amazingly good. The feta just melts into the soup and provides a wonderful creaminess. This one was from a good Italian shop, but I am looking forward to trying a lot of different types of feta.


  2. Hey, you could enter this in my One Perfect Ingredient competition and if you win the prize have the book posted to your daughter in London.๐Ÿ™‚

    Oh, I could! I hadn’t thought about entering due to the location restrictions.


  3. The restriction is to shipping only, really, not where the blog is from. Sorry I didn’t make that clear enough…

    Email is flying through cyberspace to you as we speak.๐Ÿ™‚ Thanks for thinking about me and clarifying the conditions to enter.


  4. wow..lovely…I think all your tomato pictures are yummy!

    Thanks, Srivalli, tomatoes are so yummy – right now I have stuffed some with a rice and cheese mixture and they are baking in the oven. YUM.

    BTW I had the same problem with your URL, so fixed it. If you type “blogpsot” instead of “blogspot” you get a very different site๐Ÿ˜ฆ Personally, I dont think these URL-Look-alike sites should be allowed.


  5. We have the same weather now and your soup sounds wonderful! Canned tomatoes will have to do because all raw tomatoes are gone and I’m to blame๐Ÿ™‚.

    Canned tomatoes would work, I think. Different, but still delicious. The weather is amazing, isn’t it? Today was in the high 20s Celcius. Last week was hailing. Go figure.


  6. Tomatoes are so versatile; always looking for more wonderful ideas like these that you’ve posted, so thanks much for sharing.

    And tomatoes are so good for you, too!!๐Ÿ™‚

    Tomatoes are so great, aren’t they? Tonight I had some baked stuffed tomatoes. They were so very very good. Much better than I expected. A salad, and some poached dates to follow and I was in heaven.


  7. Did I ever send you the tomato choka recipe? I am sure that you will love it espeically since you’re into roasting tomatoes. Let me know if I haven’t and I’ll send it right away.

    I would love it! Thank you so much for thinking of me. I think you have my address. If not, I will email you.


  8. That tomato soup looks so good. The feta would go really well in a tomato soup.

    It really was very delish, Kevin. I want to tell you that I enjoy the photos on your blog. Your tabouleh looks nice.


  9. I think I’m making this soup for dinner tonight. Sounds like it would go great with some grilled cheese sandwiches. Just a question… where does the red pepper come into this recipe? I see it called for in the ingredients, but it isn’t mentioned in the instructions. Do you put it in with the tomatoes at the very beginning?


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