Soup

Roasted Red Pepper & Tomato Soup with Feta

Name: Roasted Red Pepper & Tomato Soup with Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 red bell peppers, deseeded and quartered; 1 lb ripe tomatoes, halved; 1 small onion, roughly chopped; 3 cloves garlic, unpeeled; 4 cups vegetable broth; 1/4 cup crumbled feta cheese (for garnish); 2 tbsp olive oil; Salt and black pepper to taste

I love how roasting vegetables brings out their natural sweetness, and this soup is a perfect example. It's surprisingly light but still feels comforting, especially with that salty feta crumble on top. I often make a big batch to have for lunch during the week.

Ingredients

4 red bell peppers, deseeded and quartered
1 lb ripe tomatoes, halved
1 small onion, roughly chopped
3 cloves garlic, unpeeled
4 cups vegetable broth
1/4 cup crumbled feta cheese (for garnish)
2 tbsp olive oil
Salt and black pepper to taste

Instructions

Preheat oven to 400°F (200°C). Toss peppers, tomatoes, onion, and unpeeled garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until vegetables are tender and slightly charred.
Once roasted, peel the garlic cloves. Transfer all roasted vegetables to a large pot or Dutch oven. Add vegetable broth.
Bring the mixture to a simmer, then use an immersion blender to blend until smooth. Alternatively, carefully transfer to a regular blender and blend in batches.
Taste and adjust seasoning. Ladle into bowls, top with crumbled feta and fresh basil if desired. Serve warm.

Tips

For extra depth, roast a red chili with the vegetables if you like a little heat.
This soup freezes beautifully; cool completely before transferring to airtight containers for up to 3 months.