Roasted Red Pepper Soup with Feta Cheese

Roasted Red Pepper Soup with Feta Cheese

This delicious roasted red pepper soup with feta cheese is a great version if you are not a meat-eater or you would like a meatless evening during the week. It freezes very well too, a great time saver if you make your meals beforehand and freezes them. I used to make this lovely soup at the coffee shops I used to work at. It used to be a great hit. Serve it together with my brown or white bread on the side and it would become one of your favourite recipes. If you would like another vegetarian soup suggestion, try my butternut soup, quick and easy, but very tasty.

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Serves: 6 Prep time: 20 Minutes Cook time: 50 Minutes Ready in: 70 Minutes

Nutrition: Calories 138.5 Carbs: 9.1g Protein: 6.4g Fat: 7.8g

4 large red peppers, approximately 700 g
1 small cauliflower head
30 ml olive oil
1 onion
2 cloves garlic
1 teaspoon thyme (fresh if possible, otherwise dried)
1 pinch of chili flakes
4 cups of vegetable or chicken stock (1 litre)
5 ml paprika powder
50-100 g of feta cheese, crumbled
salt and pepper to taste- but be light on the salt as the feta cheese already contains salt
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Pre-heat the oven to 200 °C.
Cut the red peppers in halves and remove the seeds.
Cut the cauliflower into florets and finely chop the onions.
Clean the garlic cloves and finely chop them too.
Finely chop the thyme as well.
Roast the peppers until their skins are black and look burnt - you can do this in the oven or you can place them directly skin down over the ovens top gas flames.
Place them in a seal-able bag and let them steam for about 20 minutes or more until you can easily remove their skins and dice them.
Meanwhile, toss the cauliflower in olive oil and place it on a baking try.
Roast the cauliflower for 20-30 minutes until caramelized in the oven.
This step can be done too in a heavy-based sauce pan on the stove top.
Heat the oil in a large pan over medium heat and cook the onion until light and glossy for about 5-7 minutes.
Add the garlic, thyme and chili flakes.
Cook for about a minute.
Add the roasted and peeled red peppers, the caramelized cauliflower, the vegetable or chicken stock, paprika and feta cheese.
Simmer for 10 minutes.
You can add the pepper and the salt(if necessary).
Puree the soup in a blender or use a hand blender.
Serve with freshly baked bread on the side.
Garnish the soup with diced peppers a small piece of crumbed feta cheese and chopped thyme .
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