Roasted Red Pepper Soup with Tomato Feta
Experience the comforting warmth of this Roasted Red Pepper Soup with Tomato Feta, a velvety blend of fire-roasted red bell peppers, sweet tomatoes, and aromatic garlic. Perfectly balanced with the creaminess of heavy cream and the tangy bite of crumbled feta cheese, this soup is a culinary celebration of bold flavors and nourishing ingredients. A touch of smoky paprika and fresh basil elevates the dish, making it ideal for cozy evenings or elegant starters. Ready in just an hour, this vibrant and creamy soup pairs beautifully with crusty bread or a simple salad, making it a crowd-pleaser for any occasion. Whether you're craving a healthy vegetarian meal or hosting guests, this roasted red pepper and tomato soup is a must-try recipe for any soup lover.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 4 large red bell peppers
- 2 tablespoons extra virgin olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 14-ounce can canned diced tomatoes
- 4 cups vegetable broth
- 0.5 cup heavy cream
- 0.5 cup, crumbled feta cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons, chopped fresh basil
Instructions
Preheat your oven to 450°F (230°C).
Cut the red bell peppers in half lengthwise, remove the seeds and stems, and place them cut-side down on a baking sheet lined with parchment paper.
Drizzle 1 tablespoon of olive oil over the peppers and roast in the oven for 20-25 minutes, or until the skins are blistered and slightly charred.
While the peppers roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.
Once the roasted peppers are done, carefully place them in a bowl and cover with a kitchen towel for 5 minutes to steam. This will make it easier to peel off the skins.
Peel the skins off the peppers, roughly chop the flesh, and add them to the pot with the onions and garlic.
Add the canned diced tomatoes and their juice to the pot, along with the vegetable broth, salt, black pepper, and paprika. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let simmer for 15-20 minutes to allow the flavors to meld.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and puree until creamy.
Return the soup to the pot and stir in the heavy cream. Adjust the seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish each serving with crumbled feta cheese and a sprinkle of fresh basil.
Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1401 mg | 61% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.1 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
