Roasted Tomato Basil Soup With Feta Toast

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Quick Ingredients

For the soup: 3 lb ripe tomatoes, 1 medium yellow onion, 6 garlic cloves, 3 tbsp extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp sugar, 1/4 tsp red pepper flakes, 2 cups vegetable broth, 1/2 cup fresh basil, 1 tbsp balsamic vinegar, 2 tbsp heavy cream or more broth
For the feta toast: 4 slices rustic bread, 1 tbsp olive oil, 4 oz feta cheese, 1 tsp lemon zest, 1 tbsp chopped basil, black pepper
For serving: Extra basil, olive oil, cracked black pepper

Do This

1. Heat oven to 425°F and line a large sheet pan with parchment paper.
2. Toss tomatoes, onion, and garlic with olive oil, salt, pepper, sugar, and red pepper flakes.
3. Roast for 35 to 40 minutes, until tomatoes are collapsed and lightly caramelized.
4. Blend roasted vegetables with vegetable broth, basil, and balsamic vinegar until smooth.
5. Simmer the soup for 5 minutes, then stir in cream or extra broth and adjust seasoning.
6. Toast bread at 425°F for 6 to 8 minutes, then top with feta, lemon zest, basil, and pepper.
7. Serve the hot soup with basil, a drizzle of olive oil, and feta toast on the side.

Why You’ll Love This Recipe

Deep, sweet tomato flavor: Roasting concentrates the tomatoes and brings out their natural sweetness.
Simple Mediterranean ingredients: Olive oil, garlic, basil, balsamic vinegar, and feta make the soup feel bright and cozy at the same time.
Smooth and comforting: The soup blends into a velvety texture without needing much cream.
Complete with feta toast: Crunchy bread and salty, tangy feta turn a simple soup into a satisfying meal.

Grocery List

Produce: 3 lb ripe tomatoes, 1 medium yellow onion, 1 head garlic, 1 bunch fresh basil, 1 lemon
Dairy: 4 oz feta cheese, 2 tbsp heavy cream or half-and-half
Pantry: Extra-virgin olive oil, vegetable broth, balsamic vinegar, kosher salt, black pepper, granulated sugar, red pepper flakes, rustic bread

Full Ingredients

For the Roasted Tomato Basil Soup

3 lb ripe tomatoes, cored and halved if medium, quartered if large
1 medium yellow onion, peeled and cut into 8 wedges
6 garlic cloves, peeled
3 tbsp extra-virgin olive oil
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1/2 tsp granulated sugar
1/4 tsp red pepper flakes, optional but recommended
2 cups low-sodium vegetable broth, plus more as needed
1/2 cup loosely packed fresh basil leaves, plus more for serving
1 tbsp balsamic vinegar
2 tbsp heavy cream, half-and-half, or additional vegetable broth

For the Feta Toast

4 slices rustic sourdough or country bread, each about 1/2 inch thick
1 tbsp extra-virgin olive oil
4 oz feta cheese, crumbled
1 tsp finely grated lemon zest
1 tbsp finely chopped fresh basil
1/8 tsp freshly ground black pepper

For Serving

1 tbsp extra-virgin olive oil, for drizzling
2 tbsp torn fresh basil leaves
Freshly ground black pepper, to taste

Roasted Tomato Basil Soup With Feta Toast – Closeup

Step-by-Step Instructions

Step 1: Heat the oven and prepare the pan

Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper for easier cleanup. If your tomatoes are very juicy or your pan is crowded, use two sheet pans so the vegetables roast instead of steam.

Step 2: Season the tomatoes, onion, and garlic

Place the tomatoes, onion wedges, and peeled garlic cloves on the prepared sheet pan. Drizzle with 3 tbsp extra-virgin olive oil, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp sugar, and 1/4 tsp red pepper flakes. Toss gently with your hands or a large spoon until everything is glossy and evenly coated. Arrange the tomatoes cut-side up when possible to encourage caramelization.

Step 3: Roast until sweet and caramelized

Roast for 35 to 40 minutes, until the tomatoes are soft, collapsed, and beginning to brown around the edges. The onion should be tender with lightly golden tips, and the garlic should be soft and fragrant. Let the roasted vegetables cool for 5 minutes before blending so they are easier and safer to handle.

Step 4: Blend the soup until smooth

Transfer the roasted tomatoes, onion, garlic, and any juices from the pan to a blender. Add 2 cups vegetable broth, 1/2 cup fresh basil leaves, and 1 tbsp balsamic vinegar. Blend on high for 45 to 60 seconds, until completely smooth. If using a standard blender, leave the center cap slightly vented and cover the lid with a folded kitchen towel to allow steam to escape safely.

If you prefer using an immersion blender, transfer the roasted vegetables and broth to a soup pot, then blend directly in the pot until smooth. The texture may be a little more rustic, but it will still be delicious.

Step 5: Simmer and finish the soup

Pour the blended soup into a medium pot and set it over medium-low heat. Simmer gently for 5 minutes, stirring occasionally. Stir in 2 tbsp heavy cream for a lightly creamy finish, or use extra vegetable broth if you want to keep the soup dairy-free. Taste and adjust with more salt, pepper, or balsamic vinegar as needed. If the soup is thicker than you like, add vegetable broth 2 tbsp at a time until it reaches your preferred consistency.

Step 6: Toast the bread

While the soup simmers, place the bread slices on a baking sheet. Brush both sides lightly with 1 tbsp olive oil. Toast in the 425°F oven for 6 to 8 minutes, flipping once halfway through, until golden at the edges and crisp on the outside. For extra crunch, broil the bread for the final 30 to 60 seconds, watching closely so it does not burn.

Step 7: Add the feta topping

Top each hot toast with 1 oz crumbled feta. Sprinkle with 1 tsp lemon zest, 1 tbsp chopped basil, and 1/8 tsp black pepper, dividing evenly among the four pieces. The warmth of the toast will soften the feta slightly while keeping its pleasantly crumbly texture.

Step 8: Serve the soup and feta toast

Ladle the hot roasted tomato basil soup into bowls. Finish each serving with a small drizzle of extra-virgin olive oil, a few torn basil leaves, and a little cracked black pepper. Serve immediately with the feta toast alongside or partially tucked into the bowl for a cozy, bistro-style presentation.

Pro Tips

Use the ripest tomatoes you can find: Roma, vine-ripened, heirloom, or a mix all work well. If tomatoes are out of season, use 2 lb fresh tomatoes plus one 28 oz can whole peeled tomatoes, drained.
Do not skip the roasting: The high heat concentrates the tomatoes and mellows the garlic and onion, giving the soup a naturally sweet, rich flavor.
Blend thoroughly for the silkiest texture: A high-speed blender gives the smoothest result. For an extra-refined soup, strain it through a fine-mesh sieve after blending.
Balance the acidity at the end: If the soup tastes sharp, add another pinch of sugar or a splash of cream. If it tastes flat, add a few extra drops of balsamic vinegar or a pinch of salt.
Keep feta toast crisp: Toast the bread just before serving so it stays crunchy against the creamy soup.

Variations

Roasted red pepper version: Add 1 large red bell pepper, seeded and quartered, to the sheet pan with the tomatoes for a sweeter, smokier soup.
Spicy Mediterranean soup: Increase the red pepper flakes to 1/2 tsp and add a pinch of smoked paprika before blending.
Heartier meal: Serve the soup with cooked orzo, white beans, or chickpeas stirred in after blending. Add them during the final 5 minutes of simmering to warm through.

Storage & Make-Ahead

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pot over medium-low heat for 6 to 8 minutes, stirring often, or microwave individual portions in 60-second intervals until hot. The soup can also be frozen for up to 3 months; let it cool completely, freeze in airtight containers, and thaw overnight in the refrigerator before reheating. For best texture, make the feta toast fresh just before serving, but you can crumble the feta, chop the basil, and zest the lemon up to 1 day ahead.

Nutrition (per serving)