Tomato Feta Soup

Over the past year, our family has developed a small — okay, major — obsession with Trader Joe’s tomato feta soup.

As in, there has literally been a corner in our fridge reserved specifically for those cute little tubs which we’ve hoarded purchased nonstop so that we never accidentally run out. And dozens upon dozens of bowls of tomato feta soup later, we still somehow never grow tired of this one! It’s made with a classic tomato basil soup base, perfectly balanced with sweet, savory, creamy flavors. And then the surprise chunks of crumbled feta in each bite are just perfection, giving the soup an extra hint of tangy flavor and texture that makes it downright irresistible in my book. We can’t get enough of it!

So of course, after purchasing who-knows-how-many batches of the store-bought version, I figured it was time to save a bit on our grocery bill and at least try my hand at making a homemade version. It definitely took a few tries to try and nail the TJ’s flavor balance, but I think I’ve now landed on a version that lives up to the original. And — as a surprise bonus — it turns out that it’s super quick and easy to make in just a little over half an hour! Similarly to the TJ’s version, this recipe is made using canned San Marzano tomatoes, which I love because they’re available year-round (so no need to save this recipe just for summer tomato season). And while we love to make ours identically to the store version, you could also easily add in some extra beans, lentils or Italian sausage if you’d like to include some extra protein.