Name: Baked Feta Soup with Garlic Sourdough Croutons
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds (680 g) cherry or grape tomatoes (about 4 1/2 cups); 1 large shallot (3 oz / 85 g), thinly sliced; 4 large garlic cloves (20 g), peeled and smashed; 3 tablespoons (45 ml) extra-virgin olive oil, divided; 1/2 teaspoon (3 g) kosher salt; 1/4 teaspoon (0.5 g) freshly ground black pepper; 1/4 teaspoon (0.5 g) crushed red pepper flakes; 1 (6-oz / 170 g) block feta cheese, drained and divided; 2 cups (480 ml) low-sodium chicken or vegetable broth; 2 tablespoons (8 g) chopped fresh dill; 3 thick slices (4 oz / 115 g) crusty sourdough bread, crusts on, cut into 3/4-inch (2 cm) cubes (about 2 1/2 cups); 1 tablespoon (15 ml) extra-virgin olive oil; 1/2 teaspoon (1.5 g) garlic powder; 1/2 teaspoon (0.5 g) dried oregano

Roasting cherry tomatoes and brined cheese gives Baked Feta Soup with Garlic Sourdough Croutons a thick, spoon-coating body without any heavy cream. Cubed bread toasts on a lower rack while the vegetables char, getting four hot bowls ready in 50 minutes.

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Why Baked Feta Makes Tomato Soup So Creamy

High oven heat at 425°F (220°C) splits the skins on whole cherry tomatoes and concentrates their natural pectin while caramelizing the sliced shallot and smashed garlic cloves. Instead of relying on dairy cream for richness, the hot tomato juices and extra-virgin olive oil emulsify directly with the roasted cheese when pureed. When I tested this method with pre-crumbled feta from a plastic tub, the anti-caking starches left fine chalky specks in the pot, whereas a brined 6-oz block melts into a glossy, cohesive base. Starting the vegetables on the upper rack for 22 to 25 minutes and sliding the sourdough cubes onto the lower rack for the last 8 to 10 minutes brings both pans out of the oven together.

Key Ingredients for Baked Feta and Tomato Soup

Block feta cheese: Buy a 6-oz (170 g) block packed in brine and drain it well. You will roast 4.5 oz (125 g) in the center of the baking dish to thicken the puree and keep the remaining 1.5 oz (45 g) cold for crumbling over the finished bowls.
Cherry or grape tomatoes: Small whole tomatoes pack more pectin in their skins and walls than watery slicing varieties, so 1 1/2 pounds (680 g) cooks down into a naturally rich base.
Crusty sourdough bread: Leave the crusts on when cutting your 3/4-inch (2 cm) cubes so every piece holds its crunch against the hot broth.

How to Make Baked Feta Soup with Sourdough Croutons

1. Coat the vegetables in the baking dish. Adjust your oven racks to the top and bottom thirds, then heat the oven to 425°F (220°C). Put the cherry tomatoes, thinly sliced shallot, and peeled, smashed garlic cloves into a 9-by-13-inch (23-by-33-cm) baking dish, then toss them with 2 tablespoons (30 ml) of extra-virgin olive oil, the kosher salt, black pepper, and crushed red pepper flakes until glossy.

2. Oil the feta block and start the upper-rack roast. Portion off 4.5 oz (125 g) from your drained feta block (roughly three-quarters of the cheese), tuck the remaining 1.5 oz (45 g) into the fridge for garnishing, and set the larger block right among the tomatoes. Flipping that cheese block once in the spiced pan oil is a habit I never skip, because leaving the top dry at 425°F (220°C) bakes a tough, leathery crust onto the corners that refuses to puree smooth later. Roast on the upper rack for 22 to 25 minutes until the tomato skins split open and release a shallow pool of juice.

3. Toast the garlic sourdough croutons on the lower rack. Meanwhile, scatter the 3/4-inch (2 cm) sourdough cubes across a rimmed quarter sheet pan and toss them with 1 tablespoon (15 ml) of extra-virgin olive oil, the garlic powder, and dried oregano. Once the upper-rack timer reaches 22 to 25 minutes, place the bread pan on the lower rack and bake both pans together for 8 to 10 minutes longer (bringing the total tomato roasting time to 30 to 35 minutes), tossing the bread cubes halfway through. Pull both pans when the croutons crunch, the tomatoes have slumped with dark blistered patches, and the feta block shows browned edges.

Look for dark blistered tomato skins and golden-brown edges on the feta block before moving to the pot.

4. Puree with broth and simmer until thick. Transfer all the roasted vegetables, softened feta, and every drop of pan juice into a Dutch oven or medium soup pot, then pour in the 2 cups (480 ml) of low-sodium chicken or vegetable broth. Blend right in the pot with an immersion blender until silky; if using a countertop blender, pull out the center cap on the lid and hold a folded kitchen towel over the hole so steam can escape safely before transferring the puree to the pot. Bring the soup to a gentle bubble over medium-low heat and simmer for 5 minutes, stirring a few times, until the body thickens and clings to a spoon.

5. Garnish the hot bowls. Divide the steaming soup among 4 bowls and pile the warm sourdough croutons on top. Crumble the chilled 1.5 oz (45 g) of feta across each portion, scatter with the 2 tablespoons (8 g) of chopped fresh dill, and drizzle with the remaining 1 tablespoon (15 ml) of extra-virgin olive oil.

Serving Baked Feta Soup So the Croutons Stay Crisp

Wait until the bowls are at the table before adding the garlic-oregano sourdough cubes so their crisp crusts do not soften in the kitchen. Set part of the batch in a small bowl alongside the soup and let everyone drop fresh cubes into each spoonful as they eat. Each 1 1/4-cup ladleful of warm roasted tomato puree paired with 1/2 cup of crunchy sourdough makes a cozy, filling soup course for four.

Storing and Reheating Leftover Baked Feta Soup

Pack the soup and bread separately: Spoon cooled soup into shallow airtight containers and refrigerate before 2 hours pass (or inside of 1 hour when room temperatures exceed 90°F / 32°C), where the puree stays fresh for 4 days maximum.
Keep croutons on the counter: Seal cooled sourdough croutons in a dry jar at room temperature for up to 2 days; fridge moisture turns toasted bread chewy.
Warm gently on the stovetop: Heat the soup on a medium-low burner, stirring often so the cheese emulsion stays unified, until all parts reach 165°F (74°C).

Common Questions About Baked Feta Soup

Can I freeze baked feta tomato soup?

Freezing is not recommended because the emulsified feta and olive oil can separate into a grainy texture once thawed. Since the soup keeps well in the refrigerator for 4 days, it is best enjoyed fresh or made a day or two ahead.

Can I use regular slicing tomatoes instead of cherry tomatoes?

Yes, you can cut 1 1/2 pounds (680 g) of ripe Roma or vine tomatoes into wedges, though they contain more water and less pectin than cherry or grape tomatoes. Simmer the blended soup a few extra minutes on the stove if you want a thicker consistency.

What can I substitute for fresh dill on top?

Chopped fresh basil or flat-leaf parsley works well if you prefer a milder herb over dill. Scatter 2 tablespoons (8 g) of your chosen fresh herb over the bowls right before serving so the aroma stays bright against the rich cheese.

Keeping that reserved 1.5 oz (45 g) of cold feta out of the blender is my favorite move in the whole recipe, because those cool, salty crumbles and fresh dill against the steaming tomato base make every spoonful pop. Save this recipe for the next chilly evening when you want a rich bowl of tomato soup and homemade sourdough croutons without opening a carton of heavy cream.