Tomato Feta Soup Food

EASY TOMATO FETA SOUP RECIPE - LOW CALORIE, LOW CARB, KETO

Steps:

• Heat olive oil (butter) over medium heat in a large pot (Dutch Oven). Add the onion and cook for 2 minutes, stirring frequently. Add the garlic and cook for 1 minute. Add tomatoes, salt, pepper, pesto (optional), oregano, basil, tomato paste and water. Bring to a boil, then reduce to a simmer. Add sweetener.
• Cook on medium heat for 20 minutes, until the tomatoes are tender and cooker. Using an immersion blender, blend until smooth. Add the cream and feta cheese. Cook for 1 more minute.
• Add more salt if needed. Serve warm.

GREEK TOMATO FETA & BASIL SOUP

Steps:

• Preheat the oven to 300 F. Add the tomatoes, bell pepper, onions and garlic head in a large baking pan, season with salt and pepper and add fresg herbs like oregano, sage, thyme.Pour 2-3 tbsp olive oil all over, mix gently and bake for 60 minutes.
• Half way check the tomatoes, pepper and onions and rotate them so they lay on the opposite side for an even bake. Bake for another 60 min.Note: My tomatoes were uneven in size. The smaller ones were ready early. I removed any that were done to a plate and set aside.
• Transfer tomatoes, onions and the bell pepper to a large pot. Let the garlic head cool on the side.
• Discard any hard sprigs from the baking pan and pour the liquid and leftover herbs in the pot with the rest of the ingredients.
• Blend everything together in the pot with an immersion blender or transfer to a regular blender. If using a blender, blend soup in small batches.
• When everything is blended add some stock-enough to achieve the consistency of your preference. I like my tomato soup velvety and not too thick.
• Once the garlic is cool enough to handle, press on the bottom of a clove to push it out of its paper. Add all roasted cloves in the soup. Add the bay leaf, a generous pinch of dry oregano, the chili pepper flakes and the paprika. Simmer in very low heat for about 60 min. Adjust salt and pepper to taste.
• Serve in bowls with a generous sprinkle of feta cheese and lots of roughly chopped fresh basil. Add more chili flakes if you like and enjoy!

TOMATO FETA SOUP

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic, sauté for 4-5 minutes.
• Add tomatoes, simmer gently for 15 minutes.
• Reduce heat to low, add cheeses and stir until melted. Add salt and pepper. Use an immersion blender to puree soup to desired consistency.
• Ladle into bowls and serve topped with chopped fresh basil and additional feta cheese crumbles (optional).

UNCLE BILL'S TOMATO SOUP WITH FETA CHEESE

Steps:

• In a large saucepan, heat olive oil over medium heat.
• Add garlic and onion and saute' until very tender, about 5 minutes.
• Mix in flour and tomato paste; stir well and cook for 1 to 2 minutes, stirring slowly constantly.
• Pour in stock and mix well.
• Add tomatoes including liquid, oregano, basil and sugar and simmer for 12 to 15 minutes, stirring occasionally.
• Puree' the soup mixture in batches in a food processor or blender until smooth, then return to the saucepan.
• Bring back to simmer.
• Season with salt and pepper or to taste.
• When serving, sprinkle some feta cheese on top as a garnish.
• Serve Hot.

TOMATO FETA SOUP

Steps:

• To a large pot, add the water, vegetable broth, quartered tomatoes, oil, salt and pepper to taste. Bring to a boil and cook for 5 minutes on medium low heat.
• Next add your pasta, stir and cover the pot. Cook for 20 to 25 minutes or until pasta is al dente. Stir occasionally. Shut off the heat, remove your pot from the burner and throw in the crumbled feta.

GREEK TOMATO SOUP WITH ORZO

Steps:

• In large saucepan, heat oil over medium heat; saute onion until tender, 3-5 minutes. Add orzo; cook and stir until lightly toasted., Stir in tomatoes, broth and seasonings; bring to a boil. Reduce heat; simmer, covered, until orzo is tender, 15-20 minutes, stirring occasionally. If desired, top with feta and basil. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

CHICKEN FETA SOUP

Steps:

• Boil chicken in stock until cooked thoroughly.
• Add 1 lb diced fresh tomatoes.
• Add 16 oz. fresh baby spinach.
• Add 8 oz. crumbled feta cheese.
• Add 1/4 teaspoons oregano (more or less to taste).
• Add juice of one lemon.
• Add 1 lb. cooked bowtie pasta.
• Simmer and serve with crusty bread.

ORZO & TOMATO SOUP

Steps:

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the orzo is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.