Try the app

Want more recipes?

15 min

Ingredients

**Roasted Red Peppers:** 2 jars (about 16 oz each), drained (or about 4-5 fresh red bell peppers, roasted and peeled)
**Vegetable Broth:** 4 cups
**Onion:** 1 medium, chopped
**Garlic:** 2-3 cloves, minced
**Olive Oil:** 2 tablespoons
**Cream or Coconut Milk:** 1/2 cup (optional, for creaminess)
**Feta Cheese:** 1/2 cup, crumbled (for topping)
**Salt and Black Pepper:** To taste
**Optional Garnishes:** Fresh basil, croutons, a drizzle of cream

Steps

1**Sauté Aromatics:** Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. This step builds the foundational flavor.
2**Add Peppers and Broth:** Stir in the drained roasted red peppers and vegetable broth. Bring the mixture to a simmer, allowing the flavors to begin melding together.
3**Blend Until Smooth:** Carefully transfer the soup to a blender (you may need to do this in batches) or use an immersion blender directly in the pot. Blend until completely smooth and creamy. For an ultra-smooth texture, pass through a fine-mesh sieve.
4**Simmer and Season:** Return the soup to the pot if using a standard blender. Stir in the cream or coconut milk (if using). Heat gently, but do not boil, as this can affect the texture. Season generously with salt and black pepper to taste, adjusting as needed.
5**Serve:** Ladle the hot soup into bowls. Top generously with crumbled feta cheese and any other desired garnishes like fresh basil or a swirl of cream for an elegant finish.

Roasted Red Pepper Soup with Feta: Your New Go-To Recipe

Don't stare blankly into your fridge anymore! This Roasted Red Pepper Soup with Feta is designed to be made with ingredients you probably have on hand, proving that delicious meals don't require a special grocery run. It’s a vibrant, flavorful, and incredibly satisfying soup that comes together with minimal effort, making it a perfect weeknight meal or a comforting lunch.

Tips for the Best Soup

Roasting Fresh Peppers: If you opt to roast fresh peppers, halve and seed them, place cut-side down on a baking sheet, and roast at 400°F (200°C) until the skins are blackened and blistered. Place them in a bowl, cover tightly with plastic wrap, and let steam for 10-15 minutes. The skins should then peel off easily, imparting a wonderful smoky depth.
Spice it Up: Add a pinch of red pepper flakes along with the garlic for a subtle kick that complements the sweetness of the peppers.
Creaminess Control: Adjust the amount of cream or coconut milk to achieve your desired richness. For a lighter soup, omit it entirely or use a lighter milk alternative.
Make Ahead: This soup tastes even better the next day as the flavors meld and deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. It reheats beautifully.

Ready to Cook?

Transforming your pantry into a delicious meal is easier than you think. This roasted red pepper soup with feta is proof that you can create something special with what you have, offering a satisfying and healthy option any day of the week.

Frequently Asked Questions

Q: Can I use fresh red peppers instead of jarred? A: Absolutely! Roasting fresh peppers will add a deeper, more complex flavor. See the tips section for how to easily roast and peel them. Ensure they are well-roasted for the best taste.
Q: What can I use if I don't have feta cheese? A: Goat cheese is a fantastic substitute for feta, offering a similar tangy profile. A dollop of sour cream or Greek yogurt can also add a pleasant tanginess and creaminess.
Q: How long does this soup last? A: Leftovers can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop or in the microwave until warmed through.
Q: Is this soup vegan? A: The base recipe is vegetarian. To make it vegan, omit the feta cheese and use full-fat coconut milk or another plant-based cream alternative instead of dairy cream.
Q: Can I freeze this soup? A: Yes, this soup freezes exceptionally well. Let it cool completely before transferring to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently.