Description
Creamy feta and roasted red pepper soup is a heartwarming dish that combines velvety textures with the sweet smokiness of roasted peppers and tangy feta. Perfect for chilly evenings, this soup is not only simple to prepare but also visually stunning and incredibly satisfying. It’s a versatile recipe that can serve as a delightful starter or a hearty main course, guaranteed to impress family and friends alike.
Ingredients
Scale
- 2 cups roasted red peppers (jarred or homemade)
- 1 cup crumbled feta cheese
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for dairy-free)
Instructions
- In a large pot over medium heat, heat 2 tablespoons olive oil. Sauté the diced onion for about 5 minutes until translucent. Add minced garlic and sauté briefly until fragrant.
- Stir in the roasted red peppers and cook until warmed through.
- Pour in the vegetable broth and bring to a gentle simmer for 10 minutes.
- Carefully blend the mixture until smooth using an immersion blender or by transferring it to a regular blender.
- Return the blended soup to the pot, stir in heavy cream and crumbled feta, heating gently until warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg