Tomato Feta Soup

Name: Tomato Feta Soup
Prep time: 10 min
Cook time: 25 min
Total time: 34 min
Yield: 5
Cuisine: American
Ingredients: 2 tbsp Olive Oil (2 tbsp olive oil); ½ piece White Onion (1/2 medium white onion (chopped)); 2 cloves Garlic (2 cloves garlic); 1 tbsp Tomato Paste (1 tbsp tomato paste); 1 can Tomato (1 14 oz can chopped tomatoes); ½ tsp Table Salt (1/2 tsp salt); 0.13 tsp Black Pepper (1/8 tsp black pepper); 1 tsp Pesto (1 tsp pesto); 1 tsp Dried Oregano (1 tsp dried oregano); 1 tsp Dried Basil (1 tsp dried basil); 3 cup Water (3 cups water); ⅓ cup Heavy Cream (1/3 cup heavy cream); ⅔ cup Feta Cheese (2/3 cup feta cheese (crumbled) + Feta cheese (crumbled)); 0 pieces Basil (Fresh basil)

Tomato Feta Soup - Dinner (American)

34 minAmerican

Servings5

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Vegetarian
Pescatarian
Egg Free

Steps

1Place a large pot over medium-high heat. Add olive oil and onion. Cook for 2 minutes until softened.
2Add in garlic and cook for 1 minute. Then, add tomato paste, chopped tomatoes, salt and black pepper, pesto, dried oregano, dried basil, and water.
3Mix all of the ingredients together. Bring to a boil, reduce the heat, and simmer for 20 minutes or so.
4Using an immersion blender, blend all of the ingredients inside the pot until the soup is smooth.
5Stir in heavy cream and feta cheese. Cook for about 1 minute.
6Top up with crumbled feta and fresh basil before serving.