Why My Pret A Manger’s Tomato Feta Soup Recipe Is the Ultimate Cozy Comfort Food
There’s something deeply satisfying about a warm bowl of tomato soup—especially when it’s creamy, tangy, and topped with just the right amount of salty feta and fresh herbs. It’s no wonder that Pret A Manger’s Tomato Feta Soup has become a cult favorite among soup lovers and city dwellers looking for a quick yet nourishing lunch. But beyond the flavor, there’s a story here—about a brand built on simple food, thoughtful values, and a serious love for quality ingredients.
The Rise of Pret A Manger
Pret A Manger (often just called “Pret”) was founded in London in 1986 with a refreshingly honest idea: serve fresh, handmade food that people could feel good about eating. Long before clean eating was a trend, Pret’s model was all about transparency, freshness, and convenience. Its founders, Julian Metcalfe and Sinclair Beecham, wanted to change the way busy people ate—offering real food made in real kitchens, without preservatives or unnecessary additives.
From that vision grew an international chain that’s now beloved in cities across the globe—from London to New York to Hong Kong. While Pret has become known for its grab-and-go sandwiches, organic coffee, and sleek storefronts, it’s their soups—particularly the Tomato Feta Soup—that quietly gained a devoted following.
Pret’s Quiet Mission: Fresh Food, Shared Daily
Another reason so many people feel connected to Pret as a brand? Its values go beyond what’s on the menu. One of the most admirable things about the company is its approach to food waste. At the end of each day, any unsold food is donated to local charities and shelters through the Pret Foundation, which supports efforts to alleviate homelessness and hunger.
This practice has been part of Pret’s DNA from the very beginning and is now a daily routine at all of their shops. In a world where so much edible food ends up in landfills, Pret’s commitment to giving back adds a layer of purpose to their operations—and resonates with customers who care about ethical consumption.
Why People Keep Coming Back
Whether it’s for the food, the mission, or the sleek convenience, Pret continues to be a go-to for people on the move. But what truly keeps people coming back is the experience. You know what you’re getting, and it’s always good. The Tomato Feta Soup in particular has developed a bit of a following thanks to its ability to feel like a hug in a bowl—warm, flavorful, and made with care.
It’s the kind of soup that inspires home cooks to try their hand at recreating it, which is why so many food blogs (ours included) love putting a homemade spin on it. Because while Pret might be fast and convenient, sometimes there’s nothing better than a big pot of soup simmering on your own stove, filling your kitchen with the smell of tomatoes, garlic, and herbs.
Whether you’re a longtime Pret fan or just love a good creamy tomato soup, this iconic dish is worth celebrating—and recreating.
For more delectable recipes, try Outback Steakhouse’s Creamy Onion Soup, Olive Garden’s Chicken & Gnocchi Soup, and Panera’s Autumn Squash Soup
Ingredients
- ½ tablespoon olive oil
- 1 medium onion, roughly chopped (about 1½ cups)
- 1 stick of celery, sliced (about 1 cup)
- 1 large carrot, peeled and diced (about 1 cup)
- 1 tsp. clove garlic, chopped
- 1 Tbsp. tomato paste
- 2 ½ cups vegetable stock
- 1 ½ cups Pomi tomato puree
- 28 oz. can of whole plum tomatoes-hand crushed
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/3 cup heavy cream
- 2/3 cup crumbled feta (plus extra for topping)
- 1/2 cup fresh basil leaves, chopped (plus extra for garnish)
Instructions
Start by heating the olive oil in a large pot over medium heat. Add the onion, celery, carrot, and garlic, and cook gently for about 10 minutes, stirring occasionally, until everything softens and smells amazing.
Next, stir in the tomato puree, paste, and vegetable stock. Let the mixture simmer for 10 minutes to let all those flavors come together. Once it's had time to simmer and the vegetable are extremely tender, blend the soup until smooth using an immersion blender or by carefully transferring it to a regular blender.
Now pour in the hand-crushed plum tomatoes. Season with salt and black pepper, then bring the soup to a gentle boil. Stir in the heavy cream, crumbled feta, and chopped basil. Simmer together for about 5 more minutes so it gets nice and creamy and the feta completely melts.
When you're ready to serve, ladle the soup into bowls and top with a bit more crumbled feta and fresh basil if you’re feeling fancy. Enjoy it warm with some crusty bread or just on its own—it’s cozy, rich, and full of flavor.
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