Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, chopped (approx. 1 cup) (approx. 150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (14.5 ounce) can diced tomatoes, undrained (411g)
  • 4 cups vegetable broth (950 ml)
  • 1 teaspoon dried oregano (2g)
  • ½ teaspoon red pepper flakes (optional) (1g)
  • Salt and freshly ground black pepper to taste
  • 4 ounces feta cheese, crumbled (113g)
  • Fresh basil leaves, chopped (for garnish) (a few leaves)
  • Drizzle of olive oil (optional) (1 teaspoon)

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Stir in crushed tomatoes, diced tomatoes (with their juice), vegetable broth, oregano, and red pepper flakes (if using). Season with salt and pepper.
  3. Bring to a simmer, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
  4. Carefully blend the soup until smooth using an immersion blender. If using a regular blender, blend in batches, being cautious of hot liquids.
  5. Stir in most of the crumbled feta cheese, reserving some for garnish.
  6. Ladle the soup into bowls. Garnish with remaining feta cheese, chopped basil, and a drizzle of olive oil (if desired). Serve hot.