This easy recipe for Baked Feta Soup is a revelation, transforming simple ingredients into a creamy, savory, and incredibly flavorful dish the whole family will adore. It features luscious, bursting cherry tomatoes, perfectly roasted feta cheese, and the aromatic kiss of fresh basil, all blended seamlessly in just one pot for maximum convenience and minimal cleanup.

For many, the viral baked feta pasta became an instant classic, lauded for its sweet roasted tomatoes, salty feta, and comforting pasta. It quickly cemented its place as a favorite on countless meal plans, a testament to its irresistible flavor combination.

This baked feta soup pays a delicious homage to that original sensation, but with a delightful twist. Instead of pasta, we add a splash of savory broth and blend the roasted ingredients until they become a smooth, velvety, and incredibly satisfying soup. I genuinely love this “soup-ified” version because the flavors are so wonderfully concentrated and deeply satisfying. Many find it even more appealing than its predecessor, offering a lighter yet equally flavorful experience.

Why You’ll Fall in Love with This Baked Feta Tomato Soup:

• Fresh and Flavorful: This recipe truly celebrates high-quality, fresh ingredients. By simply roasting cherry tomatoes until they burst with sweetness and feta until it’s perfectly golden, we unlock their maximum flavor potential, creating a vibrant and robust soup that tastes gourmet.
• The Easiest Soup Recipe You’ll Make: Forget endless chopping and tedious sautéing often associated with traditional soup making. This one-pot wonder requires minimal hands-on time, making it the ideal weeknight dinner or a stress-free option for entertaining. Just roast, blend, and enjoy!
• A Delicious Twist on a Viral Sensation: If you were captivated by the viral baked feta pasta, you absolutely must try this soup version. It captures all the beloved elements – the sweet roasted tomatoes, the salty creamy feta, and the fragrant basil – in a comforting, velvety soup format. It’s the same irresistible flavor combination, just without the pasta.
• Healthy and Wholesome: Packed with fresh vegetables and wholesome ingredients, this soup is a nourishing choice that doesn’t compromise on taste. It’s a fantastic way to enjoy a nutrient-rich meal.
• Versatile for Any Season: Enjoy it steaming hot on a chilly evening, or serve it refreshingly cold as a summer gazpacho. Its adaptability means it never goes out of style.

Essential Ingredients for Your Creamy Feta Soup

• Tomatoes: For this recipe, cherry tomatoes (also known as grape tomatoes) are truly the star. Their thin skins mean there’s no need for tedious peeling or processing through a food mill. When roasted, they caramelize beautifully, releasing a sweet, concentrated flavor that forms the heart of this delicious soup. Approximately 2 pints (about 4 ⅓ cups) will yield a rich and flavorful base.
• Feta Cheese: You’ll need anywhere between 8-10 ounces of feta, depending on the size of your package and your love for this salty, tangy cheese. A block of good quality feta is always preferred over crumbles, as it will roast more evenly and become wonderfully creamy in the center. Smaller packages are typically 8 ounces, but if you buy in bulk, slicing off 10 ounces will deliver an even more divine flavor. The salty notes of the feta are crucial to balancing the sweetness of the roasted tomatoes.
• Olive Oil: A generous ⅓ cup of high-quality extra virgin olive oil is essential. It not only helps the tomatoes roast to perfection without burning but also infuses the entire dish with a rich, fruity flavor. I strongly advise against swapping this out, as the specific flavor profile of olive oil is foundational to the soup’s taste.
• Broth: Just one cup of a light broth is all you need to achieve the perfect soup consistency. Chicken or vegetable broth are both excellent choices. Opt for a low-sodium variety, as feta cheese can vary significantly in saltiness. This allows you to control the final seasoning precisely.
• Garlic: Three cloves of fresh garlic, minced, are added *after* the roasting process. This clever timing preserves their sharp, pungent aroma and flavor, which contrasts beautifully with the mellow sweetness of the roasted tomatoes. If added before roasting, the garlic would mellow significantly.
• Basil: Fresh basil is an absolute showstopper in this recipe, lending a bright, aromatic, and herbaceous note that elevates the entire dish. I cannot recommend using fresh basil enough. However, if it’s the dead of winter and fresh herbs are hard to come by, a little dried basil (about 2 teaspoons) can be used as a last resort, though the flavor will be less vibrant.
• Salt and Pepper: These are added to taste, allowing you to fine-tune the seasoning. I typically add a modest amount of salt and a generous grind of black pepper to the tomatoes before roasting. Remember, feta’s saltiness can vary widely, so always taste the finished soup and adjust as necessary to ensure it’s perfectly seasoned.

Recommended Tools for Effortless Soup Making

• Immersion Blender: Using a handheld immersion blender is truly a game-changer for this recipe. It allows you to puree the soup directly in the pot, making the process incredibly handy and effective. Blending hot liquids in a standard food processor or blender can be messy and isn’t always recommended, so an immersion blender is a worthy investment if you love making soups (plus, you can use it for other tasks like making homemade mayonnaise!).
• Dutch Oven: If you own a Dutch oven (or any large, oven-safe soup pot), this is the ideal vessel for this recipe. It allows for a true one-pot meal, from roasting the ingredients to blending and simmering the soup, which translates to significantly fewer dishes and an easier, quicker cleanup.

How to Make Baked Feta Tomato Soup: Step-by-Step

1. Prepare for Roasting: Begin by preheating your oven to a robust 425ºF (218ºC). Thoroughly wash and gently dry your cherry tomatoes. Once clean, add them directly to your chosen baking dish or a sturdy Dutch oven.
2. Season the Tomatoes: Generously drizzle the tomatoes with ⅓ cup of olive oil. Toss them well to ensure every tomato is beautifully coated. Then, season liberally with salt and pepper to taste. The olive oil helps them roast evenly and develop deep flavor.
3. Introduce Feta and Bake: Create a space in the center of your tomato-filled dish and nestle in the 8-10 ounce (227-283g) block of feta cheese, pressing it down ever so slightly into the tomatoes. Transfer the dish to the preheated oven and bake for 35 minutes. You’ll know it’s ready when the tomatoes begin to blister and soften, and the feta cheese turns a lovely golden brown around the edges.
   • Optional Broiling Step for Extra Char: For an even deeper, slightly charred flavor, switch your oven to the “broil” setting for an additional 2-3 minutes. This will encourage the tomatoes to truly burst open and the feta to achieve a beautiful, slightly browned crust.
   • Important Safety Note: Keep a very close eye on your dish during broiling! Food can go from perfectly golden to burnt in a matter of seconds.
   • Broiler-Safe Dish Requirement: This step is only safe if your baking dish or Dutch oven is explicitly labeled as broiler-safe. If not, simply continue baking for an additional 5 minutes at an increased temperature of 450ºF to achieve a similar blistered effect without the direct broiler heat.
4. Add Aromatics: Once roasting is complete, carefully remove the hot dish from the oven. Immediately, stir in the minced garlic and freshly chopped basil. The residual heat from the roasted tomatoes will gently warm the garlic, releasing its fragrant oils without overcooking it, and the basil will infuse beautifully.
5. Incorporate Broth: Pour in 1 cup of chicken broth (or your preferred vegetable broth). This liquid is what transforms your roasted ingredients into a rich, creamy soup base.
6. Puree to Perfection: Now for the magic! Using a handheld immersion blender, carefully blend the soup directly in the pot or Dutch oven. If you used a baking dish, transfer the contents to a deep, heatproof bowl or saucepan for blending. I find it helpful to tilt the pot slightly with a gloved hand and position the blender in the deepest part of the mixture to minimize splatter. Continue blending until the soup is wonderfully smooth and creamy.
   • No Immersion Blender? No Problem: If you don’t have an immersion blender, you can absolutely use a standard blender or food processor. However, it’s crucial to allow the soup to cool down significantly before transferring it, as blending hot liquids in many standard blenders can be dangerous due to pressure buildup. Work in batches if necessary.
   • Once blended, if you prefer your soup piping hot, you can heat it gently over medium heat on the stovetop for a few minutes.
   • Finally, give it a taste! Adjust the salt, pepper, or add a little extra fresh basil if you feel it needs a final flourish.

Storing Your Leftovers and Freezing for Later

This baked feta soup makes for excellent leftovers! To store, simply transfer any remaining soup into an airtight container and place it in the refrigerator. It will keep beautifully for up to 4 days. When ready to enjoy again, reheat individual portions in the microwave or on the stovetop until hot and steamy.

Delicious Variations to Customize Your Feta Soup

• Baked Boursin Soup: For a delightful change of pace, swap the feta cheese for Boursin cheese. Use two smaller packages (150 grams each) or one large one (300 grams) of your favorite Boursin flavor. The herbed garlic Boursin offers a slightly different, yet equally creamy and aromatic, base for your soup.
• Baked Goat Cheese Soup: If you love the tangy, earthy notes of goat cheese, simply substitute the feta with an 8-10 ounce log of soft goat cheese. It will roast beautifully alongside the tomatoes, adding a rich and distinctive flavor to your creamy soup.
• Hearty Butternut Squash Soup: Craving something different? Omit the cherry tomatoes entirely and instead use approximately 4 ⅓ cups of cubed butternut squash. You’ll need to increase the broth to 2-3 cups, adding more as needed to achieve your desired consistency. Roast the squash similarly to the tomatoes until tender, then blend with the cheese and broth for a comforting, autumnal soup.

Smart Substitutions for Your Baked Feta Soup

• Canned Tomatoes: While fresh cherry tomatoes are highly recommended for their sweetness and texture, you can use 2 (15oz) cans of good quality canned cherry tomatoes (drained well) as a last resort if fresh aren’t available. Be mindful that the flavor might be slightly less vibrant. However, regular canned diced tomatoes will not work well for this recipe as their texture and flavor profile are quite different.
• Basil: Fresh basil provides an unparalleled fragrant kick. If fresh basil is out of season or unavailable, you can substitute with 2 teaspoons of dried basil. While it won’t have the same bright aroma, it will still impart a lovely herbaceous note.
• Feta Cheese: Don’t have feta? No problem! Feel free to swap the feta cheese for 8-10 ounces of another soft, flavorful cheese of your choice. Goat cheese, Boursin, and even cream cheese are all delicious options that will yield a creamy, satisfying soup with their own unique character.

Expert Tips to Perfect Your Baked Feta Soup

• Embrace the One-Pot Wonder: Making this recipe in a Dutch oven truly is the secret to the easiest cleanup! You can roast the tomatoes and feta, then add the broth and blend the soup all in the same pot. This not only saves on washing dishes but also helps retain all those delicious roasted bits and flavors.
• Fresh is Best, But Be Resourceful: This recipe shines brightest when made with fresh, in-season ingredients, especially the basil and cherry tomatoes. The natural sweetness of ripe tomatoes is irreplaceable. That being said, it still tastes fantastic if you need to make some swaps. In colder months, I often keep a small basil plant on my windowsill; it’s a wonderful way to ensure you always have fresh herbs at hand when store-bought options are scarce.
• Make It Uniquely Yours: This soup is incredibly forgiving and open to customization. While trying it as written first is always a good idea, feel free to experiment and adjust the recipe to suit your personal taste preferences. Consider adding a pinch of red pepper flakes for a subtle kick, a dash of dried oregano, some other fresh herbs like thyme or rosemary (sparingly), cooked shredded chicken for a heartier meal, Greek olives for a briny touch, or even a handful of small pasta shapes for added texture.
• Serving Suggestions: Serve your creamy baked feta soup with a slice of crusty bread for dipping, a side salad for a complete meal, or even alongside a grilled cheese sandwich for the ultimate comfort food pairing. Garnish with a swirl of extra virgin olive oil, fresh basil leaves, or a sprinkle of crumbled feta for an appealing finish.