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+ servings

Roasted Red Pepper and Feta Soup

  • Prep Time
    15 MINS
  • Cook Time
    45 MINS
  • KCals 168
  • Carbs 20G
6 Servings


  • 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


  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.