Description
Creamy Feta and Roasted Red Pepper Soup is the ultimate comfort food, perfect for chilly nights or as a show-stopping appetizer at your next gathering. This rich and velvety soup marries tangy feta with sweet roasted red bell peppers, creating a delightful blend of flavors that will warm your heart and impress your guests. With minimal effort and maximum flavor, this recipe is a must-try for any home cook looking to elevate their dining experience.
Ingredients
Scale
- 2 large red bell peppers (about 500g)
- 1 cup creamy feta cheese (150g), crumbled
- 1 medium onion (150g), chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth (960ml)
- 1/2 cup heavy cream (120ml) or coconut milk for dairy-free
- 2 tbsp extra virgin olive oil (30ml)
- 1 tbsp balsamic vinegar (15ml)
Instructions
- Preheat oven to 425°F (220°C). Halve the red bell peppers and remove seeds. Place them skin-side up on a lined baking sheet.
- Roast the peppers for about 25 minutes until charred.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add roasted peppers, vegetable broth, and crumbled feta to the pot. Stir well.
- Use an immersion blender or transfer to a regular blender to puree until smooth.
- Stir in heavy cream and balsamic vinegar, warming through without boiling.
- Serve in bowls drizzled with olive oil or topped with extra feta, and enjoy with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg