Greek Vegetable and Feta Soup
Greek vegetable and feta soup turns simple zucchini, potatoes, carrots, tomatoes, and salty feta into a bright one pot dinner that tastes fresh, cozy, and deeply satisfying.
This soup is naturally packed with vegetables, fiber, and simple Mediterranean flavors. The feta melts slightly into the hot broth, which gives each bowl a creamy, tangy finish without needing cream.
Why You’ll Love This Recipe
- Big flavor from basic pantry ingredients, fresh vegetables, oregano, garlic, and olive oil.
- Tender potatoes make the broth feel hearty, while zucchini and tomatoes keep it light.
- Feta adds a salty, creamy topping that makes the soup feel special.
- It cooks in one pot, which keeps cleanup easy on busy weeknights.
Fabian’s Budget & Health Tip: Use the vegetables you already have before buying more. Green beans, spinach, cabbage, or bell pepper all work well here. If feta is pricey, buy a block instead of crumbles. It usually costs less and tastes fresher.
Ingredients (Serves 4)
- 2 tablespoons olive oil (30 ml), plus more for serving
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium carrots, sliced (about 160 g)
- 2 celery stalks, sliced (about 100 g)
- 2 medium potatoes, peeled if desired and diced (about 400 g)
- 2 medium zucchini, diced (about 350 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 5 cups vegetable broth (1.2 liters)
- 1.5 teaspoons dried oregano (1.5 g)
- 0.5 teaspoon fine salt (3 g), plus more to taste
- 0.25 teaspoon black pepper (0.5 g)
- 4 ounces feta cheese, crumbled (115 g)
- 0.25 cup fresh parsley, chopped (15 g)
Step-by-Step Instructions
1. Soften the Onion and Garlic
Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and soft. Add the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
2. Build the Vegetable Base
Add the carrots, celery, potatoes, and zucchini. Stir well so the vegetables get coated in the garlicky oil. Cook for 5 minutes, until the edges of the zucchini look slightly shiny and the carrots start to brighten.
3. Add Tomatoes, Broth, and Oregano
Pour in the diced tomatoes with their juices and add the vegetable broth. Stir in the oregano, salt, and black pepper. Scrape the bottom of the pot with a spoon so every bit of flavor lifts into the broth.
4. Simmer Until Tender
Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook uncovered for 22 to 28 minutes, until the potatoes are tender when pierced with a fork and the broth smells rich with tomato, oregano, and garlic.
5. Taste and Finish
Taste the broth before adding more salt, since feta will add saltiness at the end. Ladle the hot soup into bowls. Top each serving with crumbled feta, chopped parsley, and a small drizzle of olive oil. The feta should soften slightly as it hits the hot soup.
Expert Troubleshooting & FAQs
Can I use fresh tomatoes instead of canned tomatoes?
Yes. Use about 2 cups chopped fresh tomatoes (300 g). If they are not very juicy, add an extra 0.5 cup vegetable broth (120 ml) so the soup stays brothy.
Why are my potatoes still firm?
The pieces may be too large, or the soup may be simmering too gently. Cut potatoes into small bite size cubes and keep the broth bubbling softly, not sitting still.
Can I make this Greek vegetable and feta soup ahead?
Yes. The soup keeps well for up to 4 days in the refrigerator. Store the feta and parsley separately, then add them right before serving for the best texture and flavor.
Can I freeze this soup?
You can freeze the soup without the feta for up to 3 months. Potatoes may soften a little after thawing, but the flavor stays good. Add fresh feta and parsley after reheating.
How can I make the soup more filling?
Add 1 can drained chickpeas (425 g) or 1 cup cooked white beans (170 g) with the tomatoes. They add protein, fiber, and a creamy bite without much extra cost.
Estimated Nutritional Facts
Per serving, based on 4 servings:
- Calories: about 285
- Protein: about 9 g
- Carbs: about 34 g
- Fats: about 13 g
Greek Vegetable and Feta Soup
Ingredients
- 2 tablespoons olive oil (30 ml), plus more for serving
- 1 medium yellow onion, diced (about 150 g)
- 3 garlic cloves, minced (about 9 g)
- 2 medium carrots, sliced (about 160 g)
- 2 celery stalks, sliced (about 100 g)
- 2 medium potatoes, peeled if desired and diced (about 400 g)
- 2 medium zucchini, diced (about 350 g)
- 1 can diced tomatoes with juices, 14.5 ounces (411 g)
- 5 cups vegetable broth (1.2 liters)
- 1.5 teaspoons dried oregano (1.5 g)
- 0.5 teaspoon fine salt (3 g), plus more to taste
- 0.25 teaspoon black pepper (0.5 g)
- 4 ounces feta cheese, crumbled (115 g)
- 0.25 cup fresh parsley, chopped (15 g)
Instructions
- 1. Soften the Onion and Garlic. Warm the olive oil in a large soup pot over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until it looks glossy and soft. Add the garlic and cook for 30 seconds, just until your kitchen smells warm and savory.
- 2. Build the Vegetable Base. Add the carrots, celery, potatoes, and zucchini. Stir well so the vegetables get coated in the garlicky oil. Cook for 5 minutes, until the edges of the zucchini look slightly shiny and the carrots start to brighten.
- 3. Add Tomatoes, Broth, and Oregano. Pour in the diced tomatoes with their juices and add the vegetable broth. Stir in the oregano, salt, and black pepper. Scrape the bottom of the pot with a spoon so every bit of flavor lifts into the broth.
- 4. Simmer Until Tender. Bring the soup to a gentle boil, then lower the heat to a steady simmer. Cook uncovered for 22 to 28 minutes, until the potatoes are tender when pierced with a fork and the broth smells rich with tomato, oregano, and garlic.
- 5. Taste and Finish. Taste the broth before adding more salt, since feta will add saltiness at the end. Ladle the hot soup into bowls. Top each serving with crumbled feta, chopped parsley, and a small drizzle of olive oil. The feta should soften slightly as it hits the hot soup.
