Quick, easy and really tasty – soup recipes are particularly popular in autumn and winter! And if you're looking for something a little different, try our recipe for Greek tomato and feta soup with orzo today!
With all the fresh ingredients and wonderful flavors, Greek cuisine immediately transports us to the Mediterranean coast. Whether it's a tzatziki, souvlaki, moussaka or fine baked goods - Greek recipes are always a feast for the senses. Summer may be over, but a Greek tomato and feta soup with orzo tastes like vacation and provides a real taste explosion.
Greek Tomato Feta Soup with Orzo
Pumpkin soup, potato soup or oneRussian beetroot soup- Delicious soups are a must in autumn and have become an integral part of our menu. Our recipe for Greek Tomato Soup with Feta requires just a few ingredients and takes less than 30 minutes to prepare - perfect for a filling and delicious dinner.
Ingredients for 4 servings
- 400 grams of diced canned tomatoes
- 1 medium onion
- 2 cloves of garlic
- 30 grams of tomato paste
- 200 grams of orzo
- 1 liter vegetable broth
- 150 grams of feta cheese
- The juice and zest of 1 lemon
- 1 tsp sugar
- 1 teaspoon each of allspice and dried oregano
- 1/2 tsp chili flakes (optional)
- 30 ml olive oil
- Salt and pepper
preparation
- Dice the onions and garlic cloves small.
- Heat olive oil in a large pot over medium heat and sauté onions and garlic for 2-3 minutes until translucent.
- Add the tomato paste and fry for 1 minute, stirring constantly.
- Add oregano, allspice and chili flakes and fry briefly until they begin to smell fragrant.
- Next, add diced tomatoes, lemon juice and zest and vegetable stock to the pot and season with sugar, salt and pepper.
- Stir well and simmer for about 10 minutes.
- Add the orzo to the pot and simmer for another 10 minutes. Stir occasionally.
- Season the soup again with salt and pepper if desired and pour into soup bowls.
- Sprinkle with feta cheese and voilà – your Greek tomato soup with feta is ready!
Also very tasty:Sauerkraut soup: 2 delicious recipes that are perfect for the cold season!
Greek tomato soup from the Thermomix
You can prepare the Greek tomato feta soup even faster and easier in the Thermomix. Serve it with fresh bread and you have a filling fall meal.
Ingredients for 4 servings
- 800 grams of diced canned tomatoes
- 1 medium onion
- 2 cloves of garlic
- 150 ml vegetable broth
- 200 grams feta, in pieces
- 30 ml olive oil
- Salt and pepper
- Fresh basil
preparation
- Place the garlic and onions in the mixing bowl and chop for 5 seconds/speed setting 5.
- Push the onions and garlic down with the spatula and add the olive oil to the mixing bowl. Sauté for 2 minutes/120 degrees/speed 1.
- Add the diced tomatoes and vegetable broth to the mixing bowl and season everything with salt and pepper.
- Simmer the mixture without a measuring cup for 10 minutes/100 degrees/level 2 - while putting on the tip guard.
- Cut the basil into thin strips and add it to the mixing bowl with the fetta. Simmer for 5 minutes/100 degrees/speed 2.
- Divide into bowls and garnish with a little more basil if desired.
- It's that easy to prepare Greek tomato soup with feta in the Thermomix.
Creamy tomato soup with feta and peppers
There are many different versions of Greek tomato and feta soup, but this recipe is absolutely addictive! The combination of creamy feta, tomatoes and roasted peppers is simply irresistible and is sure to become a new favorite with the whole family.
Ingredients for 4 servings
- 800 grams of diced canned tomatoes
- 200 grams of roasted peppers from a jar (alternatively you can also use fresh peppers)
- 1 medium onion
- 4 cloves of garlic
- 250 ml vegetable broth
- 20 ml olive oil
- 1 tsp sugar
- 1 teaspoon each chili flakes and dried oregano
- 180 grams of feta cheese
- 80 grams of cream (optional)
preparation
- If you use fresh peppers, roast them in the oven at 200 degrees for 30 minutes.
- Heat olive oil in a large pot over medium heat and sauté onions for 2-3 minutes until translucent.
- Add the garlic cloves and sauté for 1 minute.
- Cut the roasted peppers into small pieces and add them to the pot with diced tomatoes, vegetable broth and cream.
- Season with spices, stir well and simmer for about 5 minutes.
- Puree the soup finely with a hand blender or in a blender, put it back into the pot and simmer for 2 minutes.
- Divide into bowls and sprinkle with feta cheese.
- Enjoy!
Can you freeze Greek tomato feta soup?
Have you made too much Greek tomato soup with feta and are wondering if you could freeze it? Luckily it works! But before you do it, you should first let the soup cool completely and only then pour it into freezer-safe containers or bags. To allow the soup to expand when freezing, leave a little air at the top. You can store the soup in the freezer for up to 2 months. Afterwards, we would recommend that you let the tomato soup thaw in the refrigerator overnight before heating it on the stove or in the microwave.
