The easiest, vegan baked tomato soup with feta in a hot version, ideal for this season.

Made with tomatoes, onion, garlic, feta cheese and coconut milk.

Tips and Substitutions

If you are not vegan you can replace the vegan feta with classic feta.

You can use only tomatoes or only cherry tomatoes in your recipe.

If you don't like coconut milk you can use almond milk.

If you like this soup you can also try some of the following:

Vgean Pumpkin Soup with Oven Baked Veggies

Light Mushroom Soup

Carrot Soup with Mushrooms

Vegan Oven Baked Soup | 211 Calories

How will you preserve your soup?

The tomato soup keeps perfectly in the fridge and in fact on the second and third day it is much tastier as all the flavors come together perfectly and bond perfectly while the soup is kept in the fridge.

More specifically, put your soup after it has cooled down in an airtight container and put it in the fridge for 4-5 days.

Oven Baked Tomato Soup with Feta

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 208
A wonderful, warm, delicious vegan tomato soup with feta cheese.



  • Start by cutting the tomatoes into 4 pieces each. Cut the onions in half. Mix the tomatoes, onions and garlic with the olive oil, salt, pepper and oregano and put in the oven.
  • Bake at 200 C for 30-40 minutes.
  • Remove from the oven. Pour the ingredients into the blender along with the coconut milk and the feta cheese.
  • Serve with toasted bread, toasted pita or croutons.
Calories: 208kcal
Course: Dinner, Lunch, Soup
Cuisine: Greek
Keyword: tomato soup


Calories: 208kcal

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