Transport yourself to a sun-drenched Greek island with every spoonful of this Mediterranean masterpiece. Greek Tomato Soup captures the essence of Aegean cuisine—bright tomatoes, fruity olive oil, tangy feta, and briny Kalamata olives. The aromatic oregano and subtle hint of cinnamon make it unmistakably Greek. It's sunshine in a bowl.
Why This Recipe Works
This soup celebrates the holy trinity of Greek cooking: olive oil, tomatoes, and oregano. Quality extra virgin olive oil is essential—you'll taste it. The small amount of cinnamon might seem unusual, but it's a signature of Greek cuisine, adding warmth without being detectable. The feta and olives added at the end provide texture contrast and the salty, briny notes that define Greek food.
The Greek Flavor Profile
Greek cuisine relies on simple, quality ingredients rather than complex techniques. Good olive oil, ripe tomatoes, and dried oregano are the backbone. Feta cheese brings tangy, creamy saltiness while Kalamata olives add deep, almost wine-like fruitiness. Together, these ingredients create the taste of the Mediterranean.
Step-by-Step Guide
Build your flavor base with onion softened in generous olive oil—Greeks never skimp on oil. Add garlic along with the dried herbs and a whisper of cinnamon. This brief toasting awakens the herbs' essential oils.
The soup gets a partial blend to maintain some rustic texture—fully smooth would be too refined for this style. The magic happens with the toppings: crumbled feta that softens slightly in the hot soup, and Kalamata olives that pop with briny flavor in each bite.
Serving Suggestions
Serve with warm pita bread or crusty Greek bread for dipping. The soup also pairs beautifully with spanakopita or a simple Greek salad. For a complete meal, add grilled lamb or chicken alongside.
Variations to Try
- Greek chicken soup: Add shredded rotisserie chicken
- Orzo addition: Stir in cooked orzo pasta for a heartier soup
- Vegan version: Skip the feta or use a plant-based alternative
- Lemon brightened: Add a squeeze of lemon juice before serving
Greek Tomato Soup
Nutrition (per serving)
Ingredients
Instructions
- Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, dried oregano, thyme, and cinnamon. Cook 1 minute.
- Simmer soup. Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Blend partially. Use an immersion blender to partially blend, leaving some texture. Season with salt and pepper.
- Add toppings. Ladle into bowls. Top each serving with crumbled feta, Kalamata olives, and a drizzle of olive oil.
- Serve. Garnish with fresh oregano and serve with crusty bread.
Recipe Notes
- Use quality Greek feta for authentic flavor
- The cinnamon is subtle—don't omit it
- Add toppings just before serving for best texture
Frequently Asked Questions
Why add cinnamon to Greek tomato soup?
Cinnamon is traditional in Greek cooking and adds a subtle warmth that complements tomatoes beautifully. Use just a pinch—it shouldn't be identifiable, just add depth to the flavor.
What type of feta is best?
Authentic Greek feta made from sheep's milk is ideal for its tangy, creamy flavor. Block feta crumbled by hand has better texture than pre-crumbled. French feta is milder if you prefer less tang.
Can I use different olives?
Kalamata olives are classic Greek and have a rich, fruity flavor. Green olives work but taste different. Avoid canned black olives—they lack the complex flavor of quality Greek olives.
What makes this soup Greek?
The combination of olive oil, oregano, feta, and Kalamata olives are quintessentially Greek. The hint of cinnamon is also traditional in Greek cuisine, especially in tomato-based dishes.
Is this soup good served cold?
Yes! This soup can be served chilled as a Greek-style gazpacho. Add the toppings just before serving. It's refreshing on hot summer days.