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Roasted tomato feta soup in a blue and white bowl with french bread off to the side.
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5 from 1 vote

Roasted Tomato Feta Soup

This Roasted Tomato Feta Soup is a copycat of my favorite Trader Joe's Tomato Feta Soup, which is offered in the prepared food area of their stores. I decided to bite the bullet and figure out how to recreate the store-bought version I’ve been buying for years!
A Fresh Take on a Classic Recipe!
Course Appetizer, Lunch, Main Course, Soup
Cuisine American, French, Italian
Diet Gluten Free, Vegetarian
Keyword roasted tomato soup creamy, trader joe's tomato soup, trader joes tomato feta soup ingredients
Prep Time 4 minutes
Cook Time 45 minutes
n/a 0 minutes
Total Time 49 minutes
Servings 6 People
Calories 191kcal
Author Christy
Cost $10

Equipment

  • Baking sheet
  • Blender
  • Stock pot

Ingredients

  • 2 Lbs Tomatos about 8 medium garden tomatoes cut in half
  • 3 Medium Carrots peeled and sliced in half longways
  • 1 tablespoon Olive Oil extra virgin
  • ½ teaspoon Salt sea salt or table salt
  • ½ teaspoon Black Pepper ground
  • 3 Cloves Garlic unpeeled
  • 6 Oz Feta Cheese  block or crumbles

The Broth

  • 1 Medium Onion yellow and diced
  • 32 Oz Vegetable Broth or chicken broth
  • 1 teaspoon Paprika mild
  • ½ teaspoon Crushed Red Pepper or flakes
  • ½ teaspoon Celery Seed optional

Instructions

  • Preheat oven to 450°. Salt and pepper the tomatoes and then toss the tomatoes and carrots in olive oil. Add the unpeeled garlic to the pan for roasting. Place in the oven for 40 minutes.
    Tomatos and carrots cut for roasting in the oven on a backing sheet.
  • Heat olive oil in the stockpot over medium-high heat. Once the oil is brought to heat add the diced onion and sauté until soft, stirring occasionally. About 10 minutes.
  • Add the broth to the stockpot and bring to a low boil. Then add the paprika, celery seed, and red pepper and simmer on medium-low heat until the tomatoes are done roasting.
    Vegetable broth with sautéed onions and spices
  • Remove the roasted tomatoes, carrots, and garlic from the oven and cool for 5 minutes. Remove the peel from the garlic.
    Roasted tomatoes, carrots and garlic on a baking sheet.
  • Use a blender or food processor to puree. Work in batches for even consistency to puree the tomatoes, carrots, and garlic with a healthy ladle full of broth and feta cheese. Skim the broth to collect the sauteed onions and blend to puree.
    A blender for puréeing roasted tomatoes, carrots and, galic to make Tomato Feta Soup!
  • Adjust the seasoning to taste using salt, pepper, or red pepper flakes for more heat.
    Roasted tomato feta soup in a blue and white bowl with french bread off to the side.

Notes

I use vegetable broth but chicken broth can certainly be used if that is what you have on hand!
Pairs well with french bread and brie cheese or a grilled cheese sandwich to soak up every last drop from your bowl!

Nutrition

Serving: 1Cup | Calories: 191kcal | Carbohydrates: 13.4g | Protein: 9.1g | Fat: 12g | Saturated Fat: 5.2g | Potassium: 653mg | Fiber: 3.2g | Sugar: 7.9g | Calcium: 183mg | Iron: 1mg