Roasted Red Pepper Feta Soup

Roasted red pepper feta soup is fall in a bowl. This soup features red peppers, feta, and other aromatics baked until charred, combined with chicken broth and heavy cream for a rich and flavourful broth.

Info and tips for roasted red pepper feta soup

One of my favourite ways to make soup is using a baking dish. All you have to do is place your ingredients in a oven safe dish with some olive oil and seasonings. The oven will slowly cook everything together and get a nice char on the peppers and onions.

Then all you have to do is blend the veggies with some chicken broth by using a regular blender or an immersion blender. Please make sure that if you are using a regular blender you allow the veggies to cool down before blending. Most regular blenders aren’t made to sustain heat, and may cause injury. An immersion blender is made to sustain heat, and can be used directly with hot contents.

Equipment

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The Ninja Blender I used to blend the soup. It works extremely well, just be sure not to blend hot contents.

If you are looking for an Immersion Blender this is the one I use. It has many different attachments and blends everything super well.

Ingredients for roasted red pepper feta soup

• olive oil
• 1 block of feta
• 3 red peppers
• 1 onion
• 1 garlic bulb
• 1 carrot
• 1 celery stalk
• tsp salt & pepper
• tsp Italian seasoning
• tsp garlic powder
• tsp onion powder
• 1/2 tsp red pepper flakes
• 3 cups chicken stock
• 1 cup heavy cream
• salt & pepper to taste
• fresh basil or cilantro for garnish
• bread or grilled cheese for serving

Instructions

1. Begin by heating your oven to 400 F.
2. Next cut your peppers and onions into even chunks, cut the carrot and celery into even slices, cut the top off the garlic bulb so that the cloves are exposed.
3. Add the block of feta, peppers, onion, garlic, carrot, and celery to a large baking dish. Drizzle olive oil over everything, making sure to add extra to the garlic bulb (this will help roast the garlic). Add the seasonings and place in the oven for 40-45 minutes.
4. Once veggies are nice and charred remove from oven and let cool. Add the veggies to a blender (squeeze out the garlic) along with the chicken stock. Then blend for about 30 seconds or until everything is smooth.
5. As an extra optional step you can use a small wire strainer to help separate some of the veggie texture from the liquid. This is done to get a smoother soup consistency. Pour the blended veggies and chicken stock into the wire strainer over a large pot and press the liquid down until you are only left with the veggie solids. You can the control the texture by adding as much of the solids back in as you want (personally I added about 1-3 to 1/2 back in.
6. Stir in the heavy cream and bring the soup back to a gentle simmer. Season again with salt & pepper to taste. Garnish with fresh basil or cilantro and serve with some buttery bread or grilled cheese.

See below for a video tutorial!

If you liked this recipe be sure to check out these!

• Creamy Ham Potato Soup
• Roasted Garlic Potato Soup
• Creamy Lasagna Soup

Print Recipe

Roasted Red Pepper Feta Soup

(1 votes, average: 5.00 out of 5)

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Soups

By Kenna's Cooks – Serves: 4

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

Roasted red pepper feta soup features charred feta and aromatics, combined with chicken broth and heavy cream for a rich and flavourful broth.

Ingredients

• olive oil
• 1 block of feta
• 3 red peppers
• 1 onion
• 1 garlic bulb
• 1 carrot
• 1 celery stalk
• tsp salt & pepper
• tsp Italian seasoning
• tsp garlic powder
• tsp onion powder
• 1/2 tsp red pepper flakes
• 3 cups chicken stock
• 1 cup heavy cream
• salt & pepper to taste
• fresh basil or cilantro for garnish
• bread or grilled cheese for serving

Instructions

1

Begin by heating your oven to 400 F.

2

Cut your peppers and onions into even chunks, cut the carrot and celery into even slices, cut the top off the garlic bulb so that the cloves are exposed.

3

Add the block of feta, peppers, onion, garlic, carrot, and celery to a large baking dish. Drizzle olive oil over everything, making sure to add extra to the garlic bulb (this will help roast the garlic). Add the seasonings and place in the oven for 40-45 minutes.

4

Once veggies are nice and charred remove from oven and let cool. Add the veggies to a blender along with the chicken stock. Blend for about 30 seconds or until everything is smooth.

5

As an extra optional step you can use a small wire strainer to help separate some of the veggie texture from the liquid. This is done to get a smoother soup consistency. Pour the blended veggies and chicken stock into the wire strainer over a large pot and press the liquid down until you are only left with the veggie solids. You can the control the texture by adding as much of the solids back in as you want (personally I added about 1-3 to 1/2 back in.

6

Stir in the heavy cream and bring the soup back to a gently simmer. Season again with salt & pepper to taste. Garnish with fresh basil or cilantro and serve with some buttery bread or grilled cheese.