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Fall is coming 🍂 and soup season is officially here! Warm up with this roasted vegetable soup packed with cherry tomatoes, fresh veggies, and creamy feta. The roasted vegetables bring out deep, caramelized flavors, while the creamy feta adds a tangy finish. Perfect for cozy autumn nights, this soup is smooth, fragrant, and easy to make. 🥣✨
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Preheat oven to 450°F (230°C).
Chop all vegetables, including cherry tomatoes, and toss with olive oil and fresh rosemary.
Roast for 30–40 minutes until golden and fragrant.
Blend roasted vegetables with vegetable stock until smooth.
Season to taste.
Serve warm with crumbled feta cheese on top.
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For a spicier soup, use more chili peppers or a hotter variety.
If you prefer a chunkier texture, blend only half the roasted vegetables and leave the rest whole.
Use high-quality olive oil for the best flavor.
Can I use a different type of cheese?
Yes, you can substitute feta with goat cheese or Parmesan for a different flavor profile.
Can I make this soup vegan?
Yes, simply omit the feta cheese or use a vegan cheese alternative.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely, then store in freezer-safe containers for up to 3 months.
What can I serve with this soup?
Serve with crusty bread or a side salad for a complete meal.
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