Tomato Soup with Feta
This delicious veggie filled soup is great for the cold weather!
Ingredients
- 3 tbsp olive oil divided
- 2 cups onions diced (about 3 small)
- 1 large celery stalk diced (1/2 cup)
- 3 cloves garlic minced (1 tbsp)
- 3 tbsp balsamic vinegar
- 2 tbsp honey
- 12 small on the vine tomatoes diced
- 1.5 cups low sodium chicken broth
- 1/2 tsp salt
- 1/2 block feta crumbled
- 1/2 cup whole milk
- 1/4 cup basil finely chopped
Instructions
- Heat 2 tablespoons of olive oil in a medium pot. Add the onion and cook over medium heat until golden brown, about 10 minutes.
- Add celery, carrots, and garlic with an additional 1 tablespoon of olive oil. Continue to cook until carrots and celery are softened, about 10 more minutes. Stir frequently.
- Add balsamic vinegar to deglaze the pan, scraping the bits from the bottom of the pan. Add honey, diced tomatoes and their juices, chicken broth, and 1/2 teaspoon salt.
- Simmer the soup for 40 minutes, stirring occasionally.
- To blend the soup, you can use an immersion blender and blend in the pot.
- Or, working in batches, add the soup to a blender and blend until completely smooth. Return to the pot and mix in whole milk, feta cheese, and basil.
- Taste the soup for seasoning and adjust as needed. Garnish with additional feta cheese.
Nutrition
Serving: 1 servingCalories: 312kcalCarbohydrates: 30gProtein: 10gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 29mgSodium: 668mgPotassium: 732mgFiber: 4gSugar: 20gVitamin A: 1803IUVitamin C: 32mgCalcium: 229mgIron: 1mg
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