Baked Feta Soup with Garlic Sourdough Croutons
Blistering cherry tomatoes, shallots, garlic, and a block of tangy feta at high heat creates a rich, velvety tomato soup without a drop of heavy cream, while garlic-oregano sourdough croutons bake on the lower rack during the final 10 minutes so the whole meal is on the table in 50 minutes.
- Total Time50 minutes
- Yield5 cups soup (serves 4) 1x
Ingredients
Scale
Roasted Tomato & Feta Soup
- 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
Garlic Sourdough Croutons
- 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
Instructions
- Preheat and season the vegetables: Position racks in the upper and lower thirds of the oven and preheat to 425°F (220°C). In a 9-by-13-inch (23-by-33-cm) baking dish, toss the tomatoes, sliced shallot, smashed garlic, 2 tablespoons (30 ml) of the olive oil, salt, black pepper, and crushed red pepper flakes until evenly coated.
- Nestle the feta and start roasting: Cut 4.5 oz (125 g) of the feta block (about three-quarters of the cheese) and place it in the center of the tomatoes, turning it once in the seasoned oil so the surface is lightly coated. Reserve the remaining 1.5 oz (45 g) feta for garnish. Roast on the upper rack for 22 to 25 minutes until the tomatoes begin to burst and pool their juices.
- Season and bake the croutons alongside: While the tomatoes roast, spread the cubed sourdough on a rimmed quarter sheet pan, drizzle with the 1 tablespoon (15 ml) olive oil, sprinkle with the garlic powder and dried oregano, and toss to coat. Once the tomatoes hit the 22-to-25-minute mark, slide the sheet pan of bread onto the lower rack and continue baking both pans for 8 to 10 minutes more (for a total tomato roast time of 30 to 35 minutes), tossing the croutons halfway through, until the tomatoes are collapsed and charred in spots, the feta is golden brown at the edges, and the croutons are crisp.
- Puree and simmer: Scrape the roasted tomatoes, baked feta, garlic, shallots, and all pan juices into a Dutch oven or medium soup pot. Pour in the broth and puree with an immersion blender until completely smooth (or blend in a countertop blender with the lid’s center cap removed and covered with a folded kitchen towel to vent steam, then transfer to the pot). Bring to a gentle simmer over medium-low heat and cook, stirring occasionally, for 5 minutes until slightly thickened and cohesive.
- Garnish and serve: Ladle the hot soup into 4 bowls. Top with the warm garlic sourdough croutons, crumble the reserved 1.5 oz (45 g) feta over top, scatter with the chopped fresh dill, and finish with the remaining 1 tablespoon (15 ml) olive oil.
Notes
- Why it works: Roasting at 425°F concentrates the natural pectin in the cherry tomatoes while softening the block feta, allowing the cheese, tomato juices, and olive oil to emulsify into a creamy base without separating or needing heavy cream.
- Buy block feta in brine: Feta softens with heat and disperses into the soup when blended; using a block packed in brine is preferred, and additives in some pre-crumbled products may affect the texture.
- Make-ahead and storage: Store the blended soup and croutons separately. Place the soup in shallow airtight containers and refrigerate within 2 hours (or within 1 hour if the ambient temperature exceeds 90°F / 32°C) for up to 4 days; keep the cooled croutons in a sealed jar at room temperature for up to 2 days. Reheat the soup over medium-low heat, stirring throughout, until it reaches 165°F (74°C) in all parts.
Nutrition (per serving — estimates)
Calories: 390 | Total Carbs: 30g (Fiber: 4g, Sugar: 8g) | Fat: 24g (Saturated: 8g) | Protein: 13g | Sodium: 990mg | Potassium: 675mg
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blended, Roasted
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/4 cups soup with 1/2 cup croutons
- Calories: 390
- Sugar: 8g
- Sodium: 990mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 13g