Roasted Red Pepper Feta Soup

About This Recipe

Roasted red pepper feta soup combines sweet peeled peppers with a tomato base and a salty cheese finish. Smoked paprika reinforces the roasted flavour without needing charred pepper skin in the blended soup. Basil and vinegar give a fresh final balance.

Equipment

• ✓ Soup saucepan
• ✓ Knife and board
• ✓ Ladle
• ✓ Immersion blender or blender approved for the liquid temperature
• ✓ Baking tray or grill-safe dish

Ingredients

• 750 g red peppers
• 250 g ripe tomato
• 160 g onion, sliced
• 20 g garlic
• 30 ml olive oil
• 700 ml vegetable stock
• 120 g feta
• 1 tsp smoked paprika
• 15 ml red-wine vinegar
• 10 g basil
• Salt and black pepper

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Peeling charred peppers removes bitter skin and gives a velvety texture.

Ingredient choices: Roast peppers until the skin can be removed as directed, then discard seeds and tough stem pieces. Feta saltiness varies, so add it before the final salt decision. Use ripe tomatoes rather than relying on extra vinegar to create flavour.

Cooking control: Prepare the roasted peppers and softened aromatic base, simmer with stock and blend safely. Incorporate feta as directed over controlled heat. Adjust vinegar and consistency after the cheese has flavoured the soup.

If something goes wrong: Black pepper skin can make the soup bitter or gritty if left in excessive amounts. A salty finish may contain too much feta for the stock used. If the texture is grainy, reassess blending and cheese incorporation rather than adding more oil.

Ingredient Substitutions

• ↔ Use roasted aubergine for one-third of the pepper; vegan feta can replace dairy.

Food Safety & Doneness

Wash produce and use clean utensils. Keep perishable ingredients refrigerated. Refrigerate cooked food in shallow containers within 2 hours, or within 1 hour when the surroundings exceed 32°C. For hot soup, use an immersion blender with its head submerged, or cool sufficiently before using a blender approved for warm liquids. Never seal hot soup in a closed cup blender.

Serving & Plating

Serve with basil and a small amount of feta reserved from the measured quantity if desired. Keep this warm soup distinct from the chilled soups that follow in the collection.

Storage

Refrigerate promptly in shallow covered containers at 4°C or below and use within 3 days. Reheat only the portion needed to at least 74°C throughout. Discard food left unrefrigerated for more than 2 hours, or 1 hour above 32°C.