There’s just something magical about the creamy tang of feta mingling with the smoky sweetness of roasted peppers, and this Roasted Red Pepper Feta Soup is pure comfort in a bowl! Picture a velvety soup, so vibrant and full of flavor, it practically begs for a hunk of crusty bread—or, better yet, a golden, gooey grilled cheese. Trust me, this is the kind of recipe you’ll be happy to make again and again.
Why You’ll Love This Recipe
- Big, Bold Flavor: Sweet roasted peppers, tangy feta, and rich cream come together for a soup that’s a total flavor explosion.
- One-Pan Roasting: Most of the work happens in the oven, so cleanup is a breeze and all those yummy ingredients develop extra depth.
- Customizable Texture: Prefer a silkier soup or love a little veggie body? You control the final consistency—it’s totally up to you!
- Perfect for Dipping: It’s absolutely made for pairing with crunchy bread or that irresistible grilled cheese you’ve been craving.
Ingredients You’ll Need
Every element in this Roasted Red Pepper Feta Soup does important, tasty work. You’ll be amazed by how these everyday ingredients work together to deliver a soup that’s seriously impressive, both in flavor and color!
- Olive Oil: Drizzled generously, it helps roast everything to golden perfection and infuses the soup with richness.
- Feta: The creamy block will soften and melt into the soup, bringing a subtle saltiness and all that crave-worthy tang.
- Red Peppers: Roasting brings out irresistible sweetness and adds that gorgeous vibrant hue.
- Onion: Gives a flavorful backbone that balances the bright flavors.
- Garlic Bulb: Roasting mellows and sweetens the garlic for an earthy depth you’ll love.
- Carrot: Adds just a touch of natural sweetness and richness to the mix.
- Celery Stalk: Boosts aroma and a hint of herbal flavor the soup needs for balance.
- Salt & Pepper: Essential for bringing out all those lovely, layered flavors.
- Italian Seasoning, Garlic Powder, Onion Powder, Red Pepper Flakes: These pantry spices create depth and a subtle kick.
- Chicken Stock: The base that brings everything together with body and savoriness—swap for veggie stock to make it vegetarian!
- Heavy Cream: For velvety, creamy luxury in every spoonful.
- Fresh Basil or Cilantro: A flourish of green for garnish and an extra pop of bright flavor.
- Bread or Grilled Cheese: Not technically in the soup, but you’d be remiss to serve it without at least one!
Variations
This Roasted Red Pepper Feta Soup is wonderfully flexible, so don’t hesitate to make it your own. A tweak here or a swap there can transform it to fit dietary needs, what’s in your pantry, or simply your hungry mood.
- Make it Vegetarian: Simply use vegetable stock instead of chicken stock for a fully meat-free bowl.
- Spicy Kick: Bump up the red pepper flakes for a fiery version, or add a diced jalapeño to the roasting pan.
- Dairy-Free: Swap the feta for a creamy vegan feta alternative, and use coconut cream instead of heavy cream for luscious results.
- Add Protein: Stir in cooked shredded chicken or chickpeas just before serving for a heartier meal.
- Extra Veggies: Roasting an extra tomato or some zucchini with the peppers adds new dimension and sneaks in more plant power.
How to Make Roasted Red Pepper Feta Soup
Step 1: Prep and Roast the Vegetables
Start things off by preheating your oven to 400°F. Chop your red peppers and onion into large, even pieces, slice the carrot and celery, and use a sharp knife to trim the top off the garlic bulb to expose the cloves. Pop everything in a roomy baking dish, add that glorious block of feta right in the center, and shower the lot with olive oil—pay special attention to the garlic bulb so it roasts up tender. Sprinkle with all your herbs, spices, salt, and pepper, then slide the dish into the oven for 40-45 minutes. You want the veggies nicely caramelized and the feta starting to brown around the edges.
Step 2: Blend for Creamy Smoothness
Allow the roasted veggies and feta to cool for a couple of minutes out of the oven—just enough so you’re not steaming yourself while blending! Scoop everything (including that sweet roasted garlic, squeeze it right out of the bulb) into a blender. Add the chicken stock and blitz for about 30 seconds until everything is gorgeously smooth. If your blender is small, work in batches or use an immersion blender directly in your pot.
Step 3: Strain and Adjust Texture (Optional)
If you love your soup on the silkiest side, pour the blended mixture through a fine mesh strainer into a large pot, pressing down to extract as much flavor as possible. You can always add back a few spoonfuls of the veggie solids for rustic texture—how much is up to you! This little step transforms the soup from thick and hearty to restaurant-level elegant.
Step 4: Finish with Cream and Heat Through
Turn the burner to medium-low, stir in the heavy cream, and gently warm the soup—don’t let it boil, just a steamy simmer is perfect. Taste and add a final sprinkle of salt or pepper if you like. Right at the end, stir in fresh basil or cilantro for colors and aromas that announce: dinner is served!
Pro Tips for Making Roasted Red Pepper Feta Soup
- Feta Upgrade: Opt for a block of full-fat feta in brine for the dreamiest melt and max flavor—it’s so much creamier than pre-crumbled!
- Garlic Roasting Trick: Generously oil the garlic bulb, wrap loosely in foil if desired, and tuck in with the veggies for sweet, spreadable perfection.
- Blender Safety: Let the roasted mix cool a few minutes before blending so you don’t end up with hot soup splatters—trust me, it’s worth the wait.
- Flavor-Boosting Garnish: Always finish with a shower of fresh herbs and a little extra feta or olive oil drizzle for restaurant-worthy results.
How to Serve Roasted Red Pepper Feta Soup
Garnishes
This soup shines with simple, bold garnishes—think a crumble of extra feta, a swirl of heavy cream, or a sprinkle of freshly chopped basil or cilantro. Even a drizzle of good olive oil can elevate your bowl and enhance the velvety mouthfeel. For those who love a little heat, a dash of red pepper flakes or smoked paprika on top is heavenly.
Side Dishes
You can’t go wrong serving Roasted Red Pepper Feta Soup with a thick slice of sourdough, a toasted baguette, or—my personal favorite—a melty grilled cheese sandwich. For a lighter option, pair with a crisp green salad or some roasted chickpeas for crunch. The soup’s savory, creamy depth makes it the perfect partner for any carb.
Creative Ways to Present
Serve the soup in small cups or mugs for an elegant starter at a dinner party, or pour it into rustic bowls and top each with a swirl of pesto for a pop of color. For lunchboxes, pack alongside grilled cheese dippers for adults and kids alike. You can even turn leftovers into a pasta sauce—the possibilities with Roasted Red Pepper Feta Soup are endless!
Make Ahead and Storage
Storing Leftovers
Once your Roasted Red Pepper Feta Soup has cooled, transfer it to an airtight container and stash it in the fridge. It’ll keep beautifully for 3–4 days, and the flavors actually develop as it sits—so leftovers might taste even better than the first bowl!
Freezing
This soup freezes well before you add the cream—just let it cool, portion into freezer-safe containers, and tuck away for up to 3 months. If you’re preparing for make-ahead meals, swirl in the cream after thawing and reheating for the best silky texture.
Reheating
To reheat, gently warm the soup in a saucepan over medium-low, stirring frequently until hot—take care not to boil, especially if you’ve added cream. If the soup thickens after chilling, just whisk in a little water or stock until you reach your preferred consistency.
FAQs
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Can I use jarred roasted red peppers instead of fresh?
Absolutely! If you’re short on time, two cups of high-quality jarred roasted red peppers will work well. Just drain them thoroughly and add to the blender with the other roasted vegetables and feta—you’ll skip a bit of smoky flavor from oven-roasting, but the soup will still taste delicious.
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Can I make this Roasted Red Pepper Feta Soup ahead and freeze it?
You sure can! For best results, freeze the soup before adding the cream, as dairy can sometimes split when frozen. When ready to enjoy, thaw the soup, reheat, and then stir in the cream just before serving.
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What if I don’t have a blender?
No problem! An immersion blender works really well right in your pot. You can also use a food processor in batches. If those options aren’t available, just mash the veggies for a chunky, rustic texture—it’ll still taste wonderful.
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Is there a dairy-free version of this soup?
Definitely! Use a plant-based feta (many stores carry coconut- or tofu-based versions), or leave it out for a lighter soup. Swap in unsweetened coconut cream or a favorite non-dairy creamer for the heavy cream—the soup will still be rich, flavorful, and satisfying.
Final Thoughts
If you’re ready for something that feels fancy but comes together with minimal fuss, Roasted Red Pepper Feta Soup is your ticket to a soul-soothing, flavor-packed meal. Pour yourself a steaming bowl, grab a generous slice of bread, and discover for yourself why this recipe has a special place in my kitchen. I truly hope you love every spoonful!
Print
Roasted Red Pepper Feta Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Baking, Blending, Simmering
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
This Roasted Red Pepper Feta Soup is a creamy and flavorful dish perfect for a cozy meal. The roasted red peppers, feta cheese, and aromatic seasonings come together to create a comforting soup that is sure to impress.
Ingredients
Vegetables:
- 1 block of feta
- 3 red peppers
- 1 onion
- 1 garlic bulb
- 1 carrot
- 1 celery stalk
Seasonings:
- 1 tsp salt & pepper
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
Additional:
- 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
- Preheat Oven: Heat the oven to 400°F.
- Prepare Vegetables: Cut peppers, onions, carrot, and celery. Cut the top off the garlic bulb.
- Roast Ingredients: Place feta, vegetables, and garlic in a baking dish. Drizzle with olive oil and seasonings. Roast for 40-45 minutes.
- Blend: Blend roasted veggies with chicken stock until smooth.
- Strain (Optional): Strain the mixture for a smoother consistency.
- Finish Soup: Stir in heavy cream, simmer, season, and garnish before serving.
Notes
- You can adjust the soup’s texture by adding more or less of the veggie solids back in after straining.
- Feel free to customize the seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 80mg
