Slow-Simmered Greek Tomato and Feta Soup
A comforting soup featuring ripe tomatoes and creamy feta cheese, simmered with herbs for a warm Greek-inspired bowl. This greek-inspired soups (vegetarian, mediterranean) ready in about 50 minutes pairs olive oil, medium, finely chopped yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic cloves
- 28 oz (1 can) canned crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 4 oz, crumbled feta cheese
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5-6 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic without browning.
- Step 3: Add 28 oz canned crushed tomatoes, 4 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 30 minutes to blend the flavors and slightly thicken the soup.
- Step 5: Remove from heat and stir in 4 oz crumbled feta cheese until it softens and partially melts, creating a creamy texture.
- Step 6: Garnish with 2 tbsp chopped fresh parsley before serving warm.
Frequently asked questions
How long does Slow-Simmered Greek Tomato and Feta Soup take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Greek Tomato and Feta Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Greek Tomato and Feta Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Greek Tomato and Feta Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Simmered Greek Tomato and Feta Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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