Embark on a culinary journey to Greece with our tantalizing Greek Tomato Feta Soup. Bursting with the bold flavors of sun-kissed tomatoes, aromatic oregano, and the richness of feta cheese, this soup is a celebration of Mediterranean goodness. A comforting blend of orzo pasta and vibrant spices, this recipe promises warmth and satisfaction in every savory sip.
Picture a sunlit afternoon in a quaint Greek kitchen, where the enticing aroma of tomatoes and oregano wafts through the air. This Greek Tomato Feta Soup has become a treasured part of our family gatherings, reminiscent of Mediterranean feasts and lively conversations. As the feta cheese melts into the broth, creating a velvety texture, it’s as if Greece itself has joined us at the table, making every meal an unforgettable experience.
Why This Greek Tomato Feta Soup:
Unlock the secrets of Greek culinary brilliance!
- Mediterranean Medley: A harmonious blend of dried oregano, red pepper flakes, and fresh ground black pepper, creating a symphony of flavors reminiscent of the Greek coastline.
- Hearty Orzo Pasta: The addition of orzo pasta adds a delightful chewiness to the soup, making it a satisfying and comforting meal.
- Luscious Feta Cubes: Cubes of feta cheese are the star of this dish, providing a creamy and savory element that elevates the soup to gourmet heights.
- Versatile Acidity: The choice between red wine vinegar and lemon juice allows for a customizable level of acidity, enhancing the overall balance of the soup.
- Easy Elegance: A simple yet elegant preparation that transforms everyday ingredients into a masterpiece fit for any occasion.
Ingredients:
- 8 cups vegetable broth
- 2 tablespoons olive oil
- 1 1/2 teaspoons dried oregano
- 1/2 – 1 teaspoon crushed red pepper flakes (adjust based on preference)
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 cup orzo pasta
- 1 (28-ounce) can of whole plum tomatoes, drained and cut into chunks
- 12 ounces feta cheese, small cubed
- 1 tablespoon red wine vinegar or the juice of one lemon
Instructions:
- Heat a 5-quart Dutch oven over medium-high heat. Add vegetable broth, olive oil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
- Add orzo pasta and tomatoes. Reduce heat to medium and cook for 20-25 minutes until the pasta is tender, stirring occasionally.
- Remove the pot from the heat and add cubed feta cheese and red wine vinegar (or lemon juice). Stir to combine. Adjust seasonings if necessary.
- Serve warm, allowing the flavors to transport you to the enchanting landscapes of Greece.
Notes: Experiment with different varieties of tomatoes for a nuanced flavor profile. For added freshness, garnish with a sprinkle of chopped fresh herbs like basil or parsley before serving. This versatile soup can be enjoyed as a light lunch or a comforting appetizer before a Mediterranean-inspired feast. Adjust the level of red pepper flakes to suit your heat preference, ensuring a perfect balance of spice.
