Roasted Feta Soup Recipe

If you’re looking for a soul-soothing dish that perfectly balances cozy creaminess and bold savory flavors, then this Roasted Feta Soup Recipe is the one to try. Imagine tender, caramelized butternut squash mingling with the salty tang of slow-roasted feta, sweet notes of honey, and the aromatic warmth of garlic and sage—all blended together into a velvety, luxurious soup. It’s a unique twist on traditional fall soups, guaranteed to become a comforting favorite in your kitchen rotation.

Ingredients You’ll Need

Simple, fresh ingredients are all it takes to create an unforgettable flavor profile in this Roasted Feta Soup Recipe. Each element plays its part: the butternut squash offers a naturally sweet base, the feta delivers creamy salty nuances, and the herbs and garlic add layers of aromatic complexity that transform this soup into something truly special.

• Butternut Squash (5 cups, cubed): The star veggie provides a rich, creamy texture when roasted and pureed.
• Garlic (1/2 bulb, bottom half only): Roasting softens its pungency, bringing out mellow sweetness that deepens the soup’s flavor.
• Olive Oil (1/3 cup): Adds smoothness and helps caramelize the squash and garlic beautifully in the oven.
• Kosher Salt (1/4 tsp): Enhances all the natural flavors without overpowering.
• Sage (4 leaves): An earthy herb that complements the feta and butternut squash perfectly; feel free to swap for your favorite herb if preferred.
• Feta Cheese (8 oz chunk): Adds the signature salty creaminess essential for this Roasted Feta Soup Recipe’s irresistible taste.
• Vegetable Broth (4 cups/32 oz): Creates the flavorful liquid base for the soup, keeping it vegetarian-friendly.
• Honey (2 tbsp): Brings a touch of natural sweetness that balances the savory components like a charm.

How to Make Roasted Feta Soup Recipe

Step 1: Prep and Roast the Base

Start by preheating your oven to 400 degrees. In a braising pan or any oven-safe cookware like a Dutch oven, toss the cubed butternut squash with olive oil, salt, and dried herbs if you’re using them. Place the feta chunk smack in the middle of the pan, and nestle the halved garlic bulb (cut side down) wherever it fits best among the squash. Cover and pop it in the oven. Let it roast for about 45 minutes to an hour until the squash is tender and the feta has softened and started to caramelize.

Step 2: Blend to Velvety Perfection

Remove the pot from the oven and carefully take out the roasted garlic bulb. Squeeze the now-softened garlic out of its skins directly into the pot — it will melt right into the squash and feta, adding gentle richness and depth. Next, stir in the honey and fresh herbs if you’re opting to use those instead of dried. Pour in the vegetable broth. Now the fun part: blend everything until smooth and creamy. Use a blender, food processor, or an immersion blender for the easiest clean-up.

Step 3: Final Seasoning Touches

Taste your soup and adjust with more salt if needed, ensuring the feta’s briny tang shines through without overpowering the natural sweetness of the squash. Your Roasted Feta Soup Recipe is now ready to warm up your soul!

How to Serve Roasted Feta Soup Recipe

Garnishes

This soup comes alive with a few thoughtful garnishes. A light drizzle of honey on top adds a glossy sheen and an extra touch of sweetness that perfectly contrasts the salty feta notes. You might also sprinkle some fresh herbs like sage or parsley for a burst of color and fresh flavor. For a bit of texture, toasted pumpkin seeds or crushed nuts work beautifully.

Side Dishes

Pair this creamy Roasted Feta Soup Recipe with crusty bread or crispy feta toast to soak up every last drop. A fresh green salad with a lemon vinaigrette cuts through the richness and keeps the meal balanced. If you’re feeling indulgent, a warm goat cheese tart or roasted vegetable medley makes a lovely accompaniment.

Creative Ways to Present

For a stunning presentation, serve the soup in rustic ceramic bowls that showcase those beautiful golden hues. Swirl in a spoonful of crème fraîche or Greek yogurt for an elegant touch. For dinner parties, consider serving the soup in mini bread bowls or shot glasses as hors d’oeuvres. No matter how you plate it, this Roasted Feta Soup Recipe will steal the show.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. It tastes even better the next day as the flavors continue to meld, making it a perfect make-ahead meal for busy weeknights.

Freezing

This soup freezes wonderfully! Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. Add a splash of vegetable broth or water if it thickens too much. Avoid boiling to keep that silky texture intact.

FAQs

Can I substitute feta with another cheese?

You can, but feta is crucial for that signature tangy creaminess in this Roasted Feta Soup Recipe. If you must switch, try a crumbly goat cheese or ricotta salata, but expect subtle differences in flavor and texture.

Is this soup gluten-free?

Absolutely! All the ingredients in this Roasted Feta Soup Recipe are naturally gluten-free, making it a safe choice for those with gluten sensitivities or celiac disease.

Can I use fresh herbs instead of dried?

Yes! Fresh sage or herbs added at the end of roasting or just before blending bring a brighter, fresher flavor to the soup. Just be mindful that fresh herbs are more potent, so adjust the quantity accordingly.

What if I don’t have an immersion blender?

No immersion blender? No problem! Simply transfer the soup to a countertop blender or food processor in batches to puree until smooth, then return to your pot to finish seasoning.

How spicy is this soup?

This soup is not spicy. It focuses on balancing sweet, salty, and savory flavors. If you want a little heat, try adding a pinch of crushed red pepper flakes or a dash of cayenne when blending.

Final Thoughts

This Roasted Feta Soup Recipe is one of those magical dishes that feels fancy yet is incredibly easy to prepare. It’s a perfect way to welcome the cozy seasons with a bowl that comforts and excites your taste buds at the same time. I can’t wait for you to experience all the lush flavors and creamy textures that make this soup a delightful staple. Once you try it, it will surely earn a special place on your list of go-to recipes!

Roasted Feta Soup Recipe

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This Roasted Feta Soup is a creamy and flavorful fall-inspired dish that combines the sweetness of roasted butternut squash and garlic with the tanginess of feta cheese. Slow-roasting the ingredients in the oven enhances the rich flavors, which are then blended into a smooth, velvety soup. Topped with a drizzle of honey and perfect for chilly days, this soup is both comforting and elegant.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Soup
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Main Ingredients

• 5 cups Butternut Squash, cubed (about 1 medium butternut squash or 2 12 oz bags of frozen butternut squash)
• 1/2 bulb Garlic (bottom half only)
• 1/3 cup Olive Oil (extra virgin)
• 1/4 tsp Kosher Salt
• 4 leaves Sage (or 1 teaspoon of herb of choice)
• 1 8 oz Feta Chunk (recommend Athenos brand)
• 1 32 oz quart Vegetable Broth (4 cups)
• 2 tbsp Honey

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the ingredients.
2. Prepare Ingredients: In a braising pan or any oven-safe cookware such as a Dutch oven, add the extra virgin olive oil, cubed butternut squash, kosher salt, and dried herbs if using. If you opt for fresh herbs, hold onto them for later. Toss everything well to coat the squash evenly.
3. Assemble and Roast: Nestle the feta chunk in the center of the pot, and place the halved garlic bulb cut side down anywhere convenient in the pot. Cover the pot with its lid and roast in the oven for 45 minutes to 1 hour, allowing the squash, garlic, and feta to soften and develop rich flavors.
4. Add Remaining Ingredients: Remove the pot carefully from the oven and take out the roasted garlic bulb. Squeeze the soft roasted garlic cloves out into the pot. Add the honey, vegetable broth, and fresh herbs now if you are using them.
5. Blend the Soup: Using a blender, food processor, or an immersion blender, purée the mixture until smooth and creamy. This creates a luscious texture combining all flavors harmoniously.
6. Season to Taste: Taste your soup and add more salt if necessary to balance the flavors perfectly.
7. Serve: Ladle the soup into bowls, drizzle a bit of honey on top of each serving for a touch of sweetness, and enjoy with crispy feta toast or your favorite accompaniment.

Notes

• Fresh sage is preferred for garnish and added flavor after roasting, but dried herbs can be roasted with the squash.
• If fresh butternut squash is not available, frozen cubed squash works well as a convenient substitute.
• For a richer flavor, roast the garlic bulb until it is very soft and caramelized.
• This soup pairs nicely with a crisp salad or crusty bread for a complete meal.
• Use an immersion blender for easy blending directly in the pot to reduce cleanup.
• Adjust the honey amount to your preferred level of sweetness, especially if your squash is very sweet.