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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. Enjoyed this very much and super simple to make. Loved the balance of flavors with the feta. This would be great on a cold day with a buttery gooey grilled cheese!

  2. Love this soup. However, I heated the olive oil slowly and added all spices to bloom before adding the soup stock. Love this recipe as it is super simple, no chopping (lol) and super quick. Thank you!

  3. So good and fast! Did my weekly grocery shopping and still had dinner on the table is less than an hour and half! I added fresh spinach for more veggies. This is going in our regular meal rotation for sure!

  4. This soup is SO delicious. I can’t stop making it over and over, even in the middle of summer. It is so quick to stir together. It’s fabulous as leftovers, too. Thank you so much for sharing this recipe.

    1. Ahhh thank you so much! I eat this on repeat all year long too. It’s probably my most made recipe, behind chocolate chip cookies of course!

  5. Looks to welcoming…can’t wait to try it.
    My ? Is, why would you drain the precious juice from the tomatoes..being homemade, fired roasted homemade tomatoes and San Marzano …just reduce the broth? …that’s what I do…but probably needs the juice for the orzo…which I like in a soup. Thanks for sharing!

  6. Rita DelPercio

    Made this recipe a few times. My family loves it. I used a tablespoon of red wine vinegar and a tablespoon of fresh lemon juice and it was GRRRRRRRReat!!!!

    1. Love hearing this! I made a pot too a few days ago. I used lemon juice in place of the red wine vinegar based on another commenters suggestion and I loved it!

  7. The first time I made it, I subbed chicken broth and added red wine vinegar at the end. I thought eh, it was ok. I decided to make it again with the orzo I had leftover from the first time, and added lemon juice at the end. Amazing! To make a long story shorter, I have made the recipe about 6 times now. Im obsessed with it too!
    I love the simplicity and the tanginess and nearly meltiness of the feta. It comes together so quickly and effortlessly! Thank you for this!

  8. This recipe looks amazing! I was wondering if you could use feta crumbles or would you suggest getting a block of feta and cutting it into cubes? i

    1. I have tried it with crumbles…it absolutely works, but you don’t get the same texture as they expand in the soup. I am guessing it’s the coating that is added to the crumbles to prevent them from sticking together. I definitely prefer cutting it into cubes.

  9. Kathleen Kingsbury

    this sounds delicious – I’m not familiar with using feta, does it eventually melt into the soup, like when heating up the leftover soup? Thank you.

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