Baked Feta & Veggie Soup Recipe
This Baked Feta & Veggie Soup is a creamy, flavorful, and nutrient‑rich comfort bowl made by roasting feta cheese alongside seasonal vegetables before blending everything into a silky, savory soup. The roasting enhances depth of flavor, while feta adds creaminess without heavy cream. It’s an easy one‑pan prep that transforms simple ingredients into a comforting soup you’ll make again and again.
- 200 g block of feta cheese
- 2 cups cherry tomatoes
- 1 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 carrot, chopped
- ½ red onion, chopped
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 3 cups low‑sodium vegetable broth
- Optional: fresh basil or parsley for garnish
Cooking Instructions
- Step 1 – Preheat oven and prep veggies: Preheat to 400 °F (200 °C). Place feta in the center of a large baking dish and surround with cherry tomatoes, zucchini, bell pepper, carrot, red onion, and garlic.
- Step 2 – Drizzle and season: Drizzle veggies and feta with olive oil. Sprinkle oregano, salt, and pepper; toss veggies gently, leaving feta intact in the center.
- Step 3 – Roast until caramelized: Roast for 25–30 minutes until veggies are tender and feta is golden‑edged and soft.
- Step 4 – Blend with broth: Transfer roasted feta and veggies to a blender, add vegetable broth, and blend until smooth (or use an immersion blender).
- Step 5 – Warm and adjust consistency: Pour blended soup into a saucepan, simmer 5–6 minutes, adding extra broth or water if you prefer a thinner consistency.
- Step 6 – Serve and garnish: Ladle hot soup into bowls. Garnish with fresh basil, parsley, or extra crumbled feta. Enjoy with crusty bread or a light salad.
Notes
- Feta adds creaminess and a salty bite—no heavy cream required.
- Roasting deepens vegetable flavor and reduces excess moisture before blending.
- Soup stores up to 4 days; reheat gently to preserve texture.
- Swap seasonal veggies like squash, cauliflower, or sweet potato as desired.
- For heat, sprinkle chili flakes before roasting or add cayenne when blending.
Frequently Asked Questions
Can I use crumbled feta instead of a block?
Yes—pile the crumbles in the center so they stay moist while roasting.
Is this soup good for freezing?
It freezes well. Cool completely, portion into freezer‑safe containers, and store up to 2 months.
What blender should I use?
A high‑speed countertop blender or immersion blender both work—immersion saves dishes!
Can I make it vegan?
Replace feta with a plant‑based cheese block or add ¼ cup raw cashews to the roasting tray for creamy texture.
How can I lower the sodium?
Use low‑sodium broth and reduced‑salt feta, and skip extra salt when seasoning the veggies.