Roasted Red Pepper and Feta Soup

  • 15MINS
  • 45MINS
  • 168KCAL

This soup is the perfect combination of sweet and smokey roasted peppers and tangy feta.

  • Everyday Light pinchofnom.com
  • Freezable pinchofnom.com
  • Stews and Soups pinchofnom.com
Easy Peasy Roasted Red Pepper and Feta Soup pinchofnom.com
5

NutritionPer Serving

  • Calories168
  • Carbs20g
  • Protein8.2g
  • Fat3.2g
  • Saturates1.4g
  • Sugars19g

Roasted Red Pepper and Feta Soup - Pinch of Nom Slimming Recipes

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

How Weight Watchers friendly is this Roasted Red Pepper and Feta Soup recipe?

  • You need to count 5 Points per portion of this Roasted Red Pepper and Feta Soup recipe if you’re on WW Green.
  • You need to count 5 Points per portion of this Roasted Red Pepper and Feta Soup recipe if you’re on WW Blue.
  • You need to count 5 Points per portion of this Roasted Red Pepper and Feta Soup recipe if you’re on WW Purple.

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.

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 2 pinchofnom.com

Step 3

Put all the roasted vegetables and all remaining ingredients except the feta, into a large saucepan with the stock.

Step 3 pinchofnom.com

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 5 pinchofnom.com

Step 6

Ladle into warmed bowls and sprinkle a little feta on top, along with some fresh herbs if you wish.

Roasted Red Pepper and Feta Soup - Pinch of Nom Slimming Recipes

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:

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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
  • Cook Time
    45 MINS
  • KCals 168
  • Carbs 20G
  • WW Points:
  • 5 Green
  • 5 Blue
  • 5 Purple

Ingredients

  • 6 red peppers halved and seeds removed
  • 1 large onion roughly chopped
  • 8 tomatoes quartered
  • 6 cloves of garlic
  • 3 vegetable stock cubes made up with 1.75l of boiling water
  • 2 tbsp balsamic vinegar
  • 1 tbsp Henderson's Relish
  • 2 tbsp tomato puree
  • 100 g reduced fat feta
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 200ºC.
  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.
  3. Put all the roasted vegetables and all remaining ingredients, except the feta, into a large saucepan with the stock.
  4. Stir well and bring to a boil, then reduce the heat and allow to simmer uncovered for 15 minutes.
  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!
  6. Ladle into warmed bowls and sprinkle a little feta on top, along with some fresh herbs if you wish.

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18 comments

See what others have to say

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?

Reply

    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!

    Reply

Melodie hannonSunday 2nd May 2021

Why isnt this in the quick n easy cook book?

Reply

    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!

    Reply

Yvonne BeggsMonday 22nd March 2021

I can’t work out the points you are showing for WW

Reply

    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!

    Reply

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

Reply

    HollyWednesday 10th March 2021

    Hey Jane, so glad to hear you enjoyed this soup recipe!

    Reply

ClaireSaturday 6th March 2021

Once roasted would it be okay to pop everything in the soup maker? Minus the feta of course 😊

Reply

    HollyTuesday 9th March 2021

    Hi Claire, we haven’t tested this recipe in a soup maker but it should work fine!

    Reply

steven o'brienSaturday 6th March 2021

Do you need to de seed the tomatoes

Reply

    HollyMonday 8th March 2021

    Hi Steven, no need to de-seed the tomatoes just quarter them, hope that helps!

    Reply

Abigail YatesThursday 4th March 2021

Hi. If freezing can you add the feta before freezing?
Thanks

Reply

    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!

    Reply

Rebecca BourneWednesday 3rd March 2021

Could you use tinned tomatoes?

Reply

    SharonFriday 5th March 2021

    Hi Rebecca, we haven’t tried using tinned tomatoes but it should work fine. Hope you enjoy the soup!

    Reply

Anne BayneWednesday 3rd March 2021

What is Hemdersond reiish? Can it be substituted?

Reply

    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!

    Reply

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