Roasted Feta and Red Pepper Soup

Soup
Lunch
Dinner
Published

December 24, 2024

Source

Prep Time Cook Time Total Time Servings

1 hour

Ingredients

  • Olive oil
  • 4 large red bell peppers, halved and seeded
  • 6 garlic cloves, unpeeled
  • 8 oz block feta cheese (such as Athenos)
  • 1 medium yellow onion, diced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes (to taste)
  • ½ teaspoon smoked paprika
  • ½ cup dry white wine (e.g., Sauvignon Blanc)
  • 4 cups low-sodium vegetable broth
  • 28 oz can crushed tomatoes
  • 1 medium Yukon potato, peeled and diced
  • Juice of 1 lemon (to taste)
  • Salt and freshly ground black pepper (to taste)

For Garnish: crumbled feta, thyme, lemon zest, black pepper, and a drizzle of olive oil

Instructions

  1. Preheat oven to 400°F (200°C).
  2. On a parchment-lined baking sheet, arrange halved bell peppers (cut side down), garlic cloves (unpeeled), and the block of feta. Drizzle with olive oil and season with salt and pepper.
  3. Roast for 25–30 minutes, or until peppers are soft and skins are blistered.
  4. Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté for 5–7 minutes until softened.
  5. Stir in thyme, red pepper flakes, paprika, and a pinch of salt and pepper. Cook for 1 minute.
  6. Deglaze the pot with white wine and simmer for 2–3 minutes.
  7. Add potato, crushed tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are fork-tender.
  8. Carefully blend the soup with an immersion blender or transfer to a heat-safe blender in batches.
  9. Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (optional) and squeeze the roasted garlic from its skins. Blend until smooth, then add to the pot.
  10. Stir in lemon juice and adjust seasonings to taste.
  11. Ladle soup into bowls and garnish with crumbled feta, thyme, lemon zest, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or grilled cheese.

Notes

  • Roasting the feta adds a creamy, salty depth to the soup.
  • For a smoother consistency, strain through a fine mesh sieve after blending.
  • Add extra crushed red pepper if you prefer more heat.