Easy Creamy Tomato Feta Soup (Trader Joe’s Recipe)

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There’s nothing better than a bowl of rich, creamy homemade tomato soup, especially when it’s easy to make. This copycat Trader Joe’s tomato feta soup is packed with the delicious balance of sweet tomatoes, tangy feta cheese, garlic, and herbs.

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Ready with simple pantry staples, this easy tomato soup recipe is perfect for busy weeknights, cozy lunches, or with a grilled cheese sandwich or crusty bread for the ultimate comfort food meal.

• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 4
• Prep level: Beginner +

Ingredient Notes

• San Marzano canned tomatoes: These are the best tomatoes to use for their naturally sweet, delicious flavor and lower acidity, making them ideal for a smooth, restaurant-quality soup. You can use what you have on hand if San Marzano tomatoes aren’t available.
• Olive oil: Used to sauté the vegetables and flavor. Vegetable oil or butter can be substituted for an even richer soup.
• Onion: A chopped yellow onion adds sweetness and depth. White onions or sweet onions are a great alternative.
• Carrots: Carrots add natural sweetness and help balance the acidity of tomatoes. If you prefer, you can omit them or substitute a small red bell pepper for a slightly different flavor.
• Garlic cloves: Fresh garlic provides the best flavor. In a pinch, use 1/2 teaspoon garlic powder per clove.
• Vegetable broth: Keeps the soup vegetarian while adding savory flavor. Chicken broth works just as well if you don’t need a vegetarian version.
• Heavy cream: Creates a silky, creamy texture. Light cream, half-and-half, or whole milk can be substituted for a lighter soup.
• Salty feta cheese: The star ingredient that gives this delicious soup its signature tangy, creamy flavor. Use a block of feta packed in brine for the best taste and texture. Pre-crumbled feta can be used, but it may not melt as well.
• White pepper: Adds a gentle warmth without the black specks. Black pepper is an easy substitute if that’s what you have on hand.
• Cayenne pepper: Just a dash adds a subtle kick that complements the cream tomatoes without making the soup spicy. A sprinkle of red pepper flakes can be used instead. Adjust to taste or omit if you prefer a milder soup.

Step-by-Step Instructions

Heat the olive oil in a Dutch oven over medium heat. Add the chopped veggies, and sauté until softened. Stir in the garlic and cook briefly until fragrant. Add in the tomato paste and cook, stirring constantly.

Pour in the tomatoes and vegetable broth. Stir in the dried basil, oregano, sea salt, sugar, white pepper, a dash of cayenne pepper, bay leaf, and heavy cream.

Bring the soup to a gentle simmer and cook until the vegetables are tender and the flavors have melded. Remove and discard the bay leaf. Blend the soup with an immersion blender until smooth and creamy. See FAQs below.

Stir in the feta cheese until the cheese softens and the soup is well combined. Taste and adjust the seasoning if needed. Ladle into bowls and garnish with extra feta, fresh basil, croutons, or a drizzle of olive oil, if desired.

See the recipe card below for complete measurements and cooking times.

What to Serve with Creamy Tomato Soup

This feta tomato soup is delicious on its own, but it’s even better paired with your favorite breads, sandwiches, or fresh sides for a complete meal:

• Grilled cheese sandwiches are a classic pairing for dunking into tomato soup, or try a chicken chipotle melt for a hearty lunch.
• Crusty artisan bread is perfect for soaking up every last spoonful.
• Simple green salad – A soup and salad combo is always a hit. Two of my favorite salads are a chopped salad with a light vinaigrette or fresh mixed greens with seasonal vegetables.
• Fresh vegetables – Steamed broccoli, roasted Brussels sprouts, or zucchini make a great nutritious side.
• Crackers or homemade croutons from Soulfully Made add a wonderful crunch.

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Yield: 4 Servings

Easy Creamy Tomato Feta Soup (Trader Joe's Recipe)

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This easy Trader Joe's Creamy Tomato Feta Soup copycat is rich, velvety, and full of tomato, feta, garlic, and herb flavor. Made in one pot with simple ingredients, it's the perfect comforting lunch or weeknight dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 2 tablespoons olive oil
• 1 cup chopped yellow onion (1 medium onion)
• 1/2 cup chopped carrot (1-2 carrots, rinsed and peeled)
• 2-3 garlic cloves – minced
• 2 tablespoons tomato paste
• 1 can of San Marzano diced tomatoes (28 ounces undrained)
• 2 cups vegetable broth (or chicken stock/broth)
• 1 teaspoon sugar
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper (or black pepper)
• 1/4 teaspoon cayenne pepper (optional)
• 1/3 cup heavy cream
• 1 bay leaf
• 3/4 cup crumbled feta cheese (from a block)
• Optional garnishes: fresh basil leaves, cherry tomatoes cut in half, croutons, and feta cheese

Instructions

1. Heat the oil in a large Dutch oven over medium heat.
2. Add the chopped onion and carrots. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened.
3. Stir in the minced garlic and cook for 30 seconds, until fragrant.
4. Add the tomato paste and cook for 1-2 minutes, stirring constantly, to deepen its flavor.
5. Pour in the San Marzano tomatoes and vegetable broth. 
6. Stir in the dried basil, dried oregano, sea salt, white pepper, sugar, cayenne pepper, heavy cream, and a bay leaf.
7. Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the carrots to become tender.
8. Remove and discard the bay leaf.
9. Use an immersion blender to blend the soup directly in the pot until smooth. Or leave it slightly chunky if you prefer more texture.
10. Stir in the crumbled feta cheese. Continue stirring over low heat until the feta has softened and the soup is creamy and heated through. Avoid boiling for best results.
11. Taste and adjust the seasoning.
12. serve warm, garnished with extra feta, fresh basil, or homemade croutons, if desired.

Notes

Helpful Equipment:

• Large pot or Dutch oven
• Large kitchen knife
• Immersion blender

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 330Total Fat: 25gSaturated Fat: 13gUnsaturated Fat: 12gCholesterol: 65mgSodium: 1181mgCarbohydrates: 19gFiber: 4gSugar: 11gProtein: 10g

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