Rich and Creamy Roasted Red Pepper Feta Soup

Roasted red pepper feta soup features charred feta and aromatics, 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 an 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 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 designed to withstand heat and can be used directly with hot contents.

Ingredients for Roasted Red Pepper Feta Soup

• Olive oil
• 1 block of feta
• 3 red peppers
• One onion
• 1 garlic bulb
• 1 carrot
• One celery stalk
• 1 tsp salt & pepper
• 1 tsp Italian seasoning
• One tsp garlic powder
• 1 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, and 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 the veggies are nicely charred, remove them from the oven and let them 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. (Optional) Use a small wire strainer to separate some of the veggie texture from the liquid to achieve 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’re only left with the veggie solids. You can control the texture by adding as much of the solids back in as you prefer (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.

Extra Helpful Tips for Roasted Red Pepper Feta Soup

• Reheat Gently: Warm slowly over low heat to prevent curdling and keep the cream smooth.
• Maximize Char: Roast the veggies and feta until deeply charred for a richer flavor.
• Control Consistency: Adjust the thickness by adding more or less stock to suit your preference.
• Straining for Smoothness: Strain for a silkier soup, or skip for a chunkier texture.
• Roasted Garlic Trick: Squeeze roasted garlic directly into the blender for a mellow, sweet flavor.

Print Recipe

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Rich and Creamy Roasted Red Pepper Feta Soup

Author: Mikii Cooking Method: Roasting Cuisine: Italian Courses: Dinner, Lunch Recipe Keys: D Dinner L Lunch S Soup Vegan

Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Cooking Temp: 400  F

Best Season: Fall

Description

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

Ingredients

Scale

1/2x 1x 2x 3x

• Olive oil

• 1 block of feta

• 3 red peppers

• 1 onion

• 1 garlic bulb

• 1 carrot

• 1 celery stalk

• 1 tsp salt & pepper

• 1 tsp Italian seasoning

• 1 tsp garlic powder

• 1 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, and 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 the veggies are nicely charred, remove them from the oven and let them 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. (Optional) Use a small wire strainer to separate some of the veggie texture from the liquid to achieve 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're only left with the veggie solids. You can control the texture by adding as much of the solids back in as you prefer (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.