Roasted Red Pepper & Feta Soup Recipe

Ingredients

Roast the Red Peppers:
- Preheat the oven to 425°F (220°C).
- Cut the red peppers in half, remove seeds and stems, and place cut-side down on a baking sheet lined with parchment paper.
- Drizzle with 1 tablespoon olive oil and roast for 25–30 minutes, until the skins are charred and blistered.
- Transfer peppers to a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes. Peel off the skins and discard.
Prepare the Base:
- In a large pot, heat 1 tablespoon olive oil over medium heat.
- Add diced onion and cook for 5–7 minutes, stirring occasionally, until soft and translucent.
- Add minced garlic and cook for 1 minute until fragrant.
Cook the Soup:
- Add diced potato, roasted red peppers, vegetable broth, smoked paprika, and thyme to the pot.
- Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until the potato is tender.
Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pot.
- Stir in 1 cup crumbled feta cheese until melted and incorporated. If using heavy cream, stir it in now for extra richness.
- Season with salt and black pepper to taste. Adjust seasoning as needed.
Serve:
- Ladle the soup into bowls. Garnish with additional crumbled feta, chopped parsley or basil, and a sprinkle of black pepper.
- Serve hot with crusty bread or croutons on the side, if desired.

For a spicier kick, add a pinch of red pepper flakes with the spices.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
To make vegan, omit feta and cream or use plant-based alternatives.

Serves 4–6