This is one of my favorite recipes, especially as we’re getting closer to fall and everything gets cooler.  Tomato soup is an awesome thing, but make it from scratch, and add basil and feta, and it gets even better.  (It also helps that tomatoes were $1/lb at the farmer’s market.)

There’s a really easy way to peel and deseed your tomatoes that I mentioned in the mizra ghasemi recipe, but I’ll be detailing it again here.  The recipe recommends about six tomatoes, but you can go over or under depending on their size; I did five, and they were pretty big ones.

Tomato, Basil, and Feta Soup
Lasts 5+ lunches as a main


  • .25 c olive oil
  • 1 large onion, chopped
  • 1 bay leaf
  • 5 garlic cloves, peeled
  • dash salt
  • 6 ripe tomatoes, peeled, cored, deseeded, and chopped small
  • 3 c chicken stock
  • 1 c feta crumbles
  • .5 c fresh basil leaves, torn
  • 2 c tomato sauce (appx 1 15 oz can)
  • dash pepper

To peel and deseed your tomatoes, cut small xes on the bottoms, and get two pots of water going.  Set one to boil, and fill the other with ice water. Once your water’s boiling, stick your tomatoes in for a minute, and then put them in the cold water.  The tomatoes will peel themselves pretty quickly after that (and if not, the skins will come off pretty easily).  Once your tomatoes are peeled, core them, half them, and squeeze; the seeds will come right out. Chop them up, and put them aside for later.

Meanwhile, use the pot you had the boiling water in (empty it out, obviously), and heat your olive oil over medium high heat. Chop your onion, and as soon as your olive oil’s heated, add the onion to the pot and sautee until transparent.  Then add your bay leaf, garlic cloves, and salt, and cook for another two minutes. Add your tomatoes and chicken stock, bring to a boil, and then reduce to a simmer, cooking for about twenty minutes (mine went a bit longer as I was prepping another recipe while this was cooking).

After twenty minutes, blend in batches, until you’ve got your desired smoothness – I started on low puree, and then went to high. Be sure to do small batches, or the soup may go all over the kitchen, and trust me, hot soup flying all over is not what you want.  Also, remove your bay leaf – I didn’t, whoops.  Return the soup to the pot and add the tomato sauce, feta, torn basil leaves (I just took a bunch off what I bought at the farmer’s market that morning and tore them, it was probably more than a half a cup) and pepper.


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