Roasted Red Pepper and Feta Soup
This soup is the perfect combination of sweet and smokey roasted peppers and tangy feta.
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NutritionPer Serving
- Calories168
- Carbs20g
- Protein8.2g
- Fat3.2g
- Saturates1.4g
- Sugars19g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Our Roasted Red Pepper and Feta Soup combines all of the sweet and smokey flavours of roasted red peppers with tangy feta to create a delicious soup that’s perfect for lunch or dinner.
This recipe can be frozen and reheated which makes it the perfect choice for batch cooking. A few hours of preparation at the weekend means that your lunches for the whole week are ready and waiting!
We love this Roasted Red Pepper and Feta Soup served with a chunk of crusty bread and plenty of feta sprinkled over the top. It’s worth noting that some feta is made using rennet, so if you’re cooking for veggie diets, make sure your cheese is vegetarian!
What diets is this Roasted Red Pepper and Feta Soup suitable for?
This Roasted Red Pepper and Feta Soup recipe can be made suitable for vegetarian diets as long as you replace the reduced fat feta with a vegetarian alternative (as feta is often made with rennet!).
It can also be made suitable for gluten free diets as long as you swap the following ingredients out for gluten free alternatives;
- Stock cubes
Do you need any special ingredients to make this Roasted Red Pepper and Feta Soup?
Nope! You should be able to find all of the ingredients for this recipe in your local supermarket.
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How many calories are in this Roasted Red Pepper and Feta Soup?
There are 168 calories per portion in this Roasted Red Pepper and Feta Soup, which means it falls into our Everyday Light category.
This Roasted Red Pepper and Feta Soup is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 200ºC.
Step 2
Place the peppers (skin side up), onion, tomatoes and garlic on a baking sheet (you may need to use 2 trays) and roast in the oven for 30 minutes, until the peppers are soft and have charred.
Step 3
Put all the roasted vegetables and all remaining ingredients except the feta, into a large saucepan with the stock.
Step 4
Stir well, and bring to a boil, then reduce the heat and allow to simmer, uncovered for 15 minutes.
Step 5
Remove from the heat, stir through half of the feta and using a stick blender, blitz until smooth, being careful not to splash yourself with hot soup!
Step 6
Ladle into warmed bowls and sprinkle a little feta on top, along with some fresh herbs if you wish.
What could I serve with this Roasted Red Pepper and Feta Soup?
This Roasted Red Pepper and Feta Soup is absolutely delicious when served alongside a crusty bread roll or any of the following accompaniments:
How do you know when this Roasted Red Pepper and Feta Soup is cooked?
You need to roast the veggies for this Roasted Red Pepper and Feta Soup for around 30 minutes or until the peppers are soft and have charred.
Your soup will need to be simmered for around 15 minutes before you blitz it up.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep this Roasted Red Pepper and Feta Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of this Roasted Red Pepper and Feta Soup in the fridge for approximately 3 days or so.
Can I freeze this Roasted Red Pepper and Feta Soup?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Roasted Red Pepper and Feta Soup?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 3-4 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-4 minutes until piping hot, stirring halfway through.
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Roasted Red Pepper and Feta Soup
This soup is the perfect combination of sweet and smokey roasted peppers and tangy feta.
-
Prep Time
15 MINS
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Cook Time
45 MINS
- KCals 168
- Carbs 20G
Instructions
- Preheat the oven to 200ºC.
- Place the peppers (skin side up), onion, tomatoes and garlic on a baking sheet (you may need to use 2 trays) and roast in the oven for 30 minutes, until the peppers are soft and have charred.
- Put all the roasted vegetables and all remaining ingredients, except the feta, into a large saucepan with the stock.
- Stir well and bring to a boil, then reduce the heat and allow to simmer uncovered for 15 minutes.
- Remove from the heat, stir through half of the feta and, using a stick blender, blitz until smooth, being careful not to splash yourself with hot soup!
- Ladle into warmed bowls and sprinkle a little feta on top, along with some fresh herbs if you wish.
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27 comments
See what others have to say
Peter HorganSunday 25th September 2022
Could this be done in a soup maker after you roast the veg??
HollyWednesday 28th September 2022
Hey Peter, we haven’t tested this recipe in a soup maker but it should work okay!
GemmaSaturday 4th December 2021
Hi I am looking forward to making this. I do not have a stick blender though. Can you pour the contents into a blender? Thanks Gemma
HollyMonday 6th December 2021
Hey Gemma, yes a blender will work just the same, hope that helps!
Tracee WaltonTuesday 27th September 2022
I like mine chunky so just use a potato masher
HollyWednesday 28th September 2022
Hi Tracee, thanks for your really helpful tip!
FionaMonday 21st June 2021
Do you peel the red peppers after roasting?
HollyMonday 28th June 2021
Hey Fiona, no need to peel the peppers after roasting! Just pop them into the saucepan with the rest of the vegetables simmer then blitz until smooth. Hope that helps!
LouiseFriday 28th May 2021
I love this soup recipe it’s my favourite, but how can I make this thicker so it has a pasta sauce consistency?
HollyFriday 4th June 2021
Hey Louise, you could reduced the amount of water you add so that it has a thicker consistency, hope that helps!
Melodie hannonSunday 2nd May 2021
Why isnt this in the quick n easy cook book?
HollyMonday 10th May 2021
Hey Melodie, we have recipes that are exclusive to our cookbooks so don’t appear on the website and the same for recipes on the website not appearing in our books. If you use the website and our books you will have a wide variety of recipes to try. Hope that helps!
Yvonne BeggsMonday 22nd March 2021
I can’t work out the points you are showing for WW
HollyTuesday 23rd March 2021
Hey Yvonne, you may find THIS article helpful it talks you through how we work out all of our nutritional information for our recipes, hope that helps!
Jane SharpWednesday 10th March 2021
Just made the roasted red pepper and feta soup. It’s absolutely scrumptious! It has a lovely depth of flavour. Will definetely be making it again x
HollyWednesday 10th March 2021
Hey Jane, so glad to hear you enjoyed this soup recipe!
ClaireSaturday 6th March 2021
Once roasted would it be okay to pop everything in the soup maker? Minus the feta of course 😊
HollyTuesday 9th March 2021
Hi Claire, we haven’t tested this recipe in a soup maker but it should work fine!
steven o'brienSaturday 6th March 2021
Do you need to de seed the tomatoes
HollyMonday 8th March 2021
Hi Steven, no need to de-seed the tomatoes just quarter them, hope that helps!
Abigail YatesThursday 4th March 2021
Hi. If freezing can you add the feta before freezing?
Thanks
HollyThursday 4th March 2021
Hi Abigail, no we wouldn’t suggest freezing the Feta cheese but add it when you are ready to reheat, hope that helps!
Rebecca BourneWednesday 3rd March 2021
Could you use tinned tomatoes?
SharonFriday 5th March 2021
Hi Rebecca, we haven’t tried using tinned tomatoes but it should work fine. Hope you enjoy the soup!
Anne BayneWednesday 3rd March 2021
What is Hemdersond reiish? Can it be substituted?
HollyWednesday 3rd March 2021
Hey Anne, Henderson’s Relish is a condiment similar to Worcestershire sauce so you can use that instead if you haven’t got any, hope that helps!
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