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Greek Tomato Feta Soup

Fresh with the flavors of the Mediterranean, this quick Greek Tomato Feta Soup is a zesty and easy soup recipe made with sweet juicy tomatoes, tender orzo pasta, creamy feta, and a light chili kick. Pure comfort food!

Craving more hearty soups with loads of flavor like this one? Try my Cheeseburger Soup and Instant Pot Potato Soup, too!

An Easy Tomato Feta and Orzo Soup Recipe

This vegetarian soup is inspired by the flavors and smells of the Mediterranean. Sweet, ripe tomatoes, savory herbs, Greek orzo pasta, and chunks of salty feta cheese combine in a dish where every spoonful tastes like summer. I saw a version of this on TikTok and tried her recipe. Since then I have been making it literally on repeat for months and have changed it a little along the way to suit my taste. It’s fair to say I am absolutely obsessed with this soup recipe. The simple flavors and the simplicity of the recipe are outstanding, and everyone who tries it loves it!

This is one of the easiest soup recipes you’ll ever make, and one of the tastiest. It’s surprisingly filling thanks to the pasta and richness of the feta, and it’s ready on the stovetop in less than 30 minutes. Perfect for a light lunch or dinner, or you can serve it with a side of Garlic Bread for a heartier meal.

What Is Orzo?

Given its small, grain-like shape, many people often mistake orzo for rice. And it does look a lot like it! However, orzo (also called rosini) is a type of Italian pasta, made from semolina flour. You’ll find it alongside other pasta in your local grocery store aisle.

The ingredients for Greek tomato feta soup with orzo.

What You’ll Need

Like the viral feta tomato pasta that shares the flavors of this recipe, this creamy tomato feta soup comes together with just a few simple ingredients. Remember to refer to the recipe card for the full amounts:

  • Vegetable Broth: This vegetarian recipe uses vegetable broth or stock. I recommend using low-sodium broth, so you can adjust the soup’s saltiness to taste.
  • Olive Oil: Use a decent quality olive oil for the best flavor.
  • Herbs and Spices: dried oregano, crushed red pepper flakes, salt, and freshly cracked black pepper.
  • Orzo Pasta: This is a type of small, short-cut pasta (see above). This type of pasta is common in Greek and Italian cooking, so I thought it was perfect to include in this Mediterranean-style tomato soup!
  • Canned Tomatoes: I make this soup from canned tomatoes, which I’ll drain and then chop. I prefer whole plum tomatoes as they have the sweetest flavor, but any variety of canned tomatoes will do. Fire-roasted tomatoes would also add a deeper flavor.
  • Feta Cheese: Feta cheese has a delicious salty, tangy flavor. Use good quality Greek feta cheese, and cut it into small cubes (some brands come already diced). 
  • Red Wine Vinegar: Hitting the soup with a splash of red wine vinegar right at the end brightens everything up and really makes the flavors shine.

Can I Make This Soup With Fresh Tomatoes? 

Absolutely! I take a shortcut using canned plum tomatoes, but you can 100% make this soup with fresh whole tomatoes instead. You’ll want to remove the tomato skins in this case, which is actually SO easy. Here’s how to quickly peel tomatoes to use in this soup:

  1. Bring a pot of water to a boil, and prepare a separate bowl with an ice bath. Gently pierce the skin on the bottom of each tomato with a knife.
  2. Blanche the tomatoes in boiling water for 30-60 seconds. This helps loosen up the tomato skins. When the skins begin to wrinkle and peel away, transfer the tomatoes immediately to the ice bath.
  3. After a minute or two, carefully peel the skins away from the tomato flesh, and discard.
  4. Chop up the tomatoes as directed. Voila! 

How to Make Tomato Soup with Orzo and Feta

This Greek tomato feta soup is so effortless to make, it’ll feel like you’ve taken a Mediterranean vacation (well, close enough):

  • Heat the Broth: First, you’ll heat vegetable broth in a large pot with olive oil and some seasonings, until it reaches a boil.
  • Add Orzo and Tomatoes: Next, stir in the orzo pasta and chopped tomatoes, then simmer to cook the pasta.
  • Add Feta: Now, for the best part! After about 20 minutes, take the pot off of the heat and stir in the feta cubes. Add a spoonful of red wine vinegar to finish, and stir. The feta will soften slightly, becoming creamy.
  • Serve: Adjust the seasonings to taste, then dish up your soup while it’s warm. See below for easy sides to serve with this Greek tomato soup!

Tips for Success

This tomato feta soup recipe is just about guaranteed to come out perfect. Here are some final tips for the best tomato soup:

  • The feta cheese is the best part of this soup. IMHO. Feta adds creaminess, saltiness, and a bit of tang that turns this soup from “wow” to “WOW.” Don’t skip it! In a pinch, goat cheese is the best substitute.
  • Avoid overcooking the pasta. Aim to cook the orzo al dente. Overcooking will turn the pasta (not to mention your soup) into a mushy mess.
  • If you’d prefer a smoother soup, you can use an immersion blender to puree the tomatoes in the broth. 
A ladle lifting tomato feta and orzo soup from a large pot.

Variation Ideas

Here are some different ways that you can make this tomato feta soup your own:

  • Chicken Stock: This soup is currently made vegetarian, but it can be made with chicken stock or broth if you prefer.
  • Different Pasta: In place of orzo, use another type of small pasta like orecchiette, ditalini, fussili, pastina, or bow tie pasta. Or, for a lighter soup, omit the pasta altogether.
  • Fresh Herbs: Stir in chopped fresh basil, oregano, thyme, sage, or freshly minced garlic.
  • More Veggies: Diced bell peppers, zucchini, riced cauliflower.
  • Lemon: In addition to or in place of the red wine vinegar, stir in a spoonful of fresh lemon juice for some lemon orzo soup vibes.
Overhead view of two bowls of Greek tomato feta soup with spoons, next to slices of bread.

Serving Suggestions

Greek tomato feta soup is a delicious light bowlful all on its own, but you can never go wrong with some easy side dishes: 

Overhead view of a bowl of Greek tomato feta soup with a spoon.

Storing and Reheating Homemade Tomato Soup

Refrigerate any leftover tomato feta soup airtight for up to 5 days. The soup can be reheated on the stove or in the microwave until warmed through. You might notice that the soup will thicken while it’s stored, as the orzo absorbs more of the liquid. Add a bit of extra broth to loosen it up if needed.

If you know you’ll have lots of leftovers, you can leave out the feta until you’re ready to reheat it. That way the cheese will be fresh on the reheat! 

To make this recipe ahead, prepare the tomato soup right up until you would add the feta, then allow it to cool before storing it airtight and refrigerating. Whenever you’re ready to serve it, reheat the soup, then stir in fresh cubed feta along with the red wine vinegar.

Can I Freeze Tomato Feta Soup?

If you’d like to freeze this soup, I’d definitely recommend freezing it before adding the feta cheese. Once the soup is cooled, store it airtight and freeze it for up to 3 months. Defrost the soup in the fridge before reheating and stirring in the feta.

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Overhead view of a bowl of Greek tomato feta soup with a spoon.

Greek Tomato Feta Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 11 reviews
  • Author: Shelly
  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American, Greek


Greek Tomato Feta Soup is an easy vegetarian recipe packed with the flavors of the Mediterranean. Made with juicy tomatoes, creamy feta, tender orzo pasta, and a light chili kick.


  • 8 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dried oregano
  • 1/21 teaspoon crushed red pepper flakes (depending on how much heat you like)
  • 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 of feta cheese small cubed
  • 1 tablespoon red wine vinegar or the juice of one lemon


  1. Heat a 5- quart dutch oven over medium-high heat. Add in the vegetable broth, olive oil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
  2. Add in the orzo pasta and tomatoes. Reduce heat to medium and cook for 20-25 minutes, until the pasta is tender, stirring occasionally.
  3. Remove the pot from the heat and add in the cubed feta cheese and red wine vinegar (or lemon juice). Stir to combine. Adjust seasonings if necessary.
  4. Serve warm.


Store airtight in the refrigerator for up to 5 days. Reheat on the stove top or in the microwave. 

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24 comments on “Greek Tomato Feta Soup”

  1. Made for tonight’s lazy dinner added zucchini diced chopped capsicum parsley and the feta.
    This was a bowl of deliciousness
    Thank You

  2. Chelsie in Maine

    I loved this recipe so much! I wanted an easy soup recipe using feta and this ticked all of the boxes. I’ve been telling all my friends about it. I added garlic powder and used lemon instead of red wine vinegar since I didn’t have any. It turned out perfect. I’m pretty obsessed with it. I definitely think the garlic powder made it even more flavorful. Saw another comment about someone’s vegetable broth maybe not being the best, so, in case anyone is looking for a good one, I used Swanson. It was the only not fat-free one at my grocery store. It tasted great.

    1. I definitely think it’s important to use a good vegetable broth! And I’m totally obsessed with this soup so I understand! I really love the lemon juice replacement too!

  3. What a great base recipe. Thank you! I will say that mine was pretty bland, so I doctored it up with more salt and the juice of one lemon. The blandness could have been due to the brand of veggie broth (Progresso), but we’ve used it for a lot of other recipes. Also I didn’t have the greatest red wine vinegar. I don’t feel that the minor tweaks I made were out of the norm. Most recipes need a bit of tweaking when it comes to seasoning.
    All in all, we would definitely make this again and it will go into our regular rotation.

  4. Hands down the easiest homemade soup I’ve ever made. I’ll make it again but definitely only use half a teaspoon of oregano. I also only used a quarter teaspoon of red pepper flakes. It seemed plenty spicy to me.

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