Irresistible Creamy Feta and Roasted Red Pepper Soup

There’s something magical about a warm bowl of Creamy Feta and Roasted Red Pepper Soup on a chilly day. Picture this: the aroma of roasted red peppers wafts through your kitchen, mingling with the tangy scent of creamy feta cheese. Roasted Tomato Basil Soup Your taste buds tingle in anticipation as you imagine that first spoonful—smooth, rich, and oh-so-satisfying.

This soup isn’t just a meal; it’s a hug in a bowl! It brings back fond memories of cozy family dinners where laughter filled the air and everyone fought over the last drop. Whether it’s a breezy autumn afternoon or a winter night by the fireplace, this delightful dish promises to wrap you in its warmth.

I remember serving this soup at my best friend’s birthday party, and everyone went back for seconds—making me feel like a culinary genius!

Essential Ingredients

Here’s what you’ll need to make this delicious dish: Pesto Chicken Lettuce Wraps.

• Red Bell Peppers: Choose firm, shiny peppers for roasting; they add sweetness and vibrant color to the soup.

• Feta Cheese: Opt for creamy feta for that dreamy texture; crumbled works well if you want to skip blending.

• Onion: A yellow onion adds depth; sauté until translucent to bring out its natural sweetness.

• Garlic: Fresh garlic cloves are essential; they elevate the flavor profile with their pungent aroma. Stuffed Artichokes.

• Vegetable Broth: Use low-sodium broth for better control over seasoning while still delivering rich flavor.

• Olive Oil: A drizzle of extra virgin olive oil enhances richness; use it generously when roasting your peppers.

• Dried Oregano: This herb brings an aromatic touch that complements the feta beautifully.

• Salt and Pepper: Keep these essentials handy to season throughout the cooking process for balanced flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Roast Those Peppers: Preheat your oven to 425°F (220°C). Cut the red bell peppers in half and remove seeds. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 25 minutes until skins are charred and blistered.

Sauté Onions and Garlic: While your peppers roast, heat olive oil in a large pot over medium heat. Add chopped onions and cook until soft and translucent, about 5-7 minutes. Toss in minced garlic and sauté for another minute until fragrant.

Add Broth and Seasoning: Once your onions are ready, pour in vegetable broth along with dried oregano, salt, and pepper. Stir well to combine all those delicious flavors.

Blend It All Together: Remove roasted peppers from the oven once cooled slightly. Peel off charred skins (a fun messy task) before adding them to the pot. Using an immersion blender or regular blender, puree everything until smooth and creamy.

Add Feta Cheese: Crumble feta cheese into your blended soup while it’s still warm. Stir well until melted into the mixture, creating that divine creaminess that makes this dish truly special.

Serve Up Your Masterpiece!: Ladle your beautiful soup into bowls. Garnish with additional crumbled feta or fresh herbs if desired. Pair with crusty bread or grilled cheese sandwiches for an unforgettable meal!

Enjoy every spoonful of this Creamy Feta and Roasted Red Pepper Soup—it’s bound to become a beloved staple in your kitchen! Stuffed Pepper Soup.

Perfecting the Cooking Process

Start by roasting the red peppers until charred, then blend them with sautéed onions and garlic for rich flavor. Add feta last to maintain its creamy texture.

Add Your Touch

Feel free to swap feta for goat cheese or add spices like smoked paprika for an extra kick. You can also include fresh herbs like basil for freshness.

Storing & Reheating

Store leftover soup in an airtight container in the fridge for up to five days. Reheat gently on the stove to preserve its creamy consistency.

Cooking this creamy feta and roasted red pepper soup has become a favorite family tradition, often sparking laughter and compliments at our dinner table. For more inspiration, check out this Watermelon Feta Salad recipe.

FAQ

Can I use jarred roasted red peppers?

Yes, jarred roasted red peppers work well in this recipe and save time.

Is this soup gluten-free?

Absolutely! The creamy feta and vegetables make it a naturally gluten-free dish.

How can I make this soup vegan?

Substitute feta with a plant-based cheese alternative to enjoy a vegan version.

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Creamy Feta and Roasted Red Pepper Soup

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• Author: Sofia Valentina
• Total Time: 45 minutes
• Yield: Serves approximately 4 people 1x

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Description

Creamy Feta and Roasted Red Pepper Soup is the ultimate comfort food for chilly days. This velvety soup combines sweet roasted red peppers with tangy feta cheese, creating a delightful harmony of flavors that is sure to warm your soul. Perfect as a starter or paired with crusty bread, this easy-to-make dish will impress your family and friends alike.

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Ingredients

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• 4 large red bell peppers
• 1 cup crumbled feta cheese
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 2 tbsp extra virgin olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

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Instructions

1. Preheat oven to 425°F (220°C). Halve and seed red bell peppers, then place cut-side down on a lined baking sheet. Roast for about 25 minutes until charred.
2. In a large pot, heat olive oil over medium heat. Sauté chopped onions until translucent (about 5-7 minutes). Add minced garlic and sauté for an additional minute.
3. Pour in vegetable broth along with oregano, salt, and pepper. Stir well.
4. Once peppers are slightly cooled, peel off skins and add to the pot. Blend until smooth using an immersion blender.
5. Stir in crumbled feta until melted. Serve hot with optional garnishes like extra feta or fresh herbs.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Roasting, Sautéing, Blending
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 250
• Sugar: 6g
• Sodium: 600mg
• Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 25mg