Greek Tomato Soup with a Touch of Feta

This tomato soup, served with a generous dollop of pesto made with oregano and feta cheese, is like a winter version of a Greek salad.

Preparation & Cooking time: 20 minutes

Serves: 4

Ready in 20 minutes, this soup will simultaneously warm your bones and bring back memories of summer – like therapy in a bowl.


Heat two tablespoons olive oil in a deep pot over high heat. Add two finely chopped cloves of garlic and the sun-dried tomatoes, and sauté for about half a minute.

Add the tomatoes, salt, pepper, sugar, and water (or substitute homemade vegetable stock, if you have it).


Bring to a boil and cook for about 10 minutes, until slightly thickened.

To prepare the pesto, add the oregano, pine nuts, remaining garlic clove, feta and parmesan to a food processor, and mix. While the machine runs, slowly add 1/2 teacup of olive oil, until you have a smooth pesto.

Serve the soup with a dollop of pesto in each bowl.


This recipe was previously published in Greek at




2 tbsp. olive oil

2 cloves of garlic, finely chopped


5 sundried tomatoes

1 kg ripe tomatoes, grated

salt and pepper

1 tsp. sugar

600 ml water or homemade vegetable stock

for the pesto:

1 teacup fresh oregano (or substitute parsley)

1/2 teacup pine nuts

1 clove of garlic

50 g feta cheese

1 tbsp. parmesan

1/2 teacup olive oil

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