Roasted Red Pepper Soup With Creamy Whipped Feta
This roasted red pepper soup is so delicious and easy to make! In fact, there’s a good chance you already have some of the ingredients sitting in your pantry!
The main flavors: bell peppers, heirloom tomatoes, and shallots
Red Bell Peppers – I used 3 large fresh bell peppers and roasted them myself, however you could easily use store bought roasted peppers! I especially like Trader Joe’s Fire Roasted Red Peppers for this recipe. The spice from those peppers gives the soup a tasty punch! You will need at least 2 jars to make this soup.
Heirloom Tomatoes – Again, I used 3 large, fresh tomatoes, but you can also use canned tomatoes. When buying canned tomatoes for soup, I always reach for Cento’s San Marzano Whole Peeled Tomatoes. If using canned tomatoes instead of fresh, I would not roast them along with the peppers. I would just add them into the soup later on. 2 “28oz” can is sufficient for this recipe.
Shallots – Cooked shallots offer such a great flavor and richness do this dish. If you do not have a shallot you can substitute it for ½ Yellow onion.
To spice it up: garlic, tomato paste, paprika, and pepper flakes
Minced Garlic – Every recipe can benefit from a bit of garlic, and soups are no different. Especially when they have a tomato base like this one.
Tomato Paste – Using this helps intensify the tomato flavors in this soup.
Paprika – Add some smokey heat to compliment the roasted bell peppers
Red Pepper Flakes – Because more heat, why not!
Salt and Pepper – Of course, they’re the basics for a reason. You need them!
Harissa – This is optional, but a great addition if you’re looking to add even more spice.
Finally, the insanely delicious whipped feta:
Feta – I love how this salty cheese compliments the spiciness of the roasted red pepper soup. It would be delicious to top the soup with feta and leave it like that. However, whipping the feta into a smooth and fluffy consistency makes the soup extra creamy!
2% Milk – To help the feta mix together and whip into a creamy consistency.
Roast the red peppers and tomatoes. I sliced the bell peppers in half, removing the stem and seeds, then I laid them skin side up in a baking dish. I cut the tops off of the tomatoes to remove the stem then laid them in the same dish. Drizzle olive oil over the vegetables and sprinkle with salt. Then add them to a piping hot oven and broil for 45 minutes until the skin is nicely charred.
Make the whipped feta. Add your feta and milk to the small bowl of a food processor and let it blend until combined and fluffy. You will need to constantly scrap down the sides of the bowl. You can make this one day ahead and keep sealed in the refrigerator. If you do this, you may want to re-whip it just before serving to make sure it is still as fluffy as possible.
While the peppers and tomatoes cool down, start cooking your shallots and spices. Roughly cut the shallot, it doesn’t have to be cut nicely, as you will blend everything together later on. But chop it small enough so it can cook quickly, then set the shallot aside. Heat 1 tablespoons of olive oil into a large pot (large enough to hold 4 servings of soup.) Then fry your tomato paste, spices (not harissa), and garlic until fragrant. Then stir in your butter and shallots and cook on low until soft. Roughly 7 minutes.
Add the roasted red peppers and roasted tomatoes to the pot and press down with the back of a wooden spoon to help break them up and release their juices. Let simmer on medium low for 5-7 minutes before transferring to a large food processor or blender to blend.
Add all the contents in the pot to a food processor or blender and blend until smooth. You may have to do this in batches. Once it is blended, you have the option to strain through a fine mesh sieve to remove any tomato seeds or pieces of tomato/pepper skins. I personally did not mind the texture, and left it as it was.
Transfer the soup back into the pot and stir in vegetable broth and half of the whipped feta. Let simmer over medium heat until heated through. Taste the soup and add any extra salt and pepper, or the optional harissa if you are looking for more heat.
To serve, pour the soup into bowls and add a spoonful of the whipped feta on top. Using a knife or a toothpick, swirl the whipped feta so it is better mixed into the soup. Garnish with fresh basil and serve with crusty bread. Enjoy!
For more cozy winter recipes, give the following a try!
Sun Dried Tomato Lentil Stew
New Orleans Cajun Butter Shrimp
Vegan Thai Spiced Lentil Soup
Course: DinnerCuisine: ItalianServings
3 Red Bell Peppers
3 Heirloom Tomatoes
1 Large Shallot
2 Tbs Olive Oil, Divided
2 Tsp Butter
1 Tbs Tomato Paste
3 Garlic Cloves
½ Tsp Red Pepper Flakes
1 Tsp Paprika
1 Tsp Kosher Salt
½ Tsp Cracked Black Pepper
½ Tsp Harissa (Optional)
2 Cups Vegetable Broth
- Whipped Feta
⅔ Cups Feta
¼ Cup 2% Milk
- Preheat oven to 450 degrees Fahrenheit. Cut the peppers in half length-wise and remove the stems and seeds. Cut the tops off of the tomatoes to remove the stems if they are attached. Transfer the vegetables to a baking dish and lie the vegetables down skin-side up. Drizzle with 1 tablespoon of olive oil and broil the peppers and tomatoes for 45 minutes until lightly charred. Set aside and let cool.
- Make the whipped feta. Add all the feta cheese and milk to a food processor and blend until whipped and fluffy. Scrap down the sides of the bowl as needed. Once whipped, set aside.
- Heat the remaining tablespoon of olive oil in a pot over medium heat. Add in the tomato paste, paprika, red pepper flakes, salt, and pepper and cook until fragrant. Roughly 2 minutes. Lower the heat to low and add in the butter and chopped shallots. Cook until the shallots are soft. roughly 7 minutes.
- Add the roasted red peppers and roasted tomatoes to the pot and press down with the back of a wooden spoon to help break them up and release their juices. Let simmer on medium low for 5-7 minutes before transferring to a large food processor or blender to blend.
- Add all the contents in the pot to a food processor or blender and blend until smooth. You may have to do this in batches.
- Transfer the soup back into the pot and stir in vegetable broth and half of the whipped feta. Let simmer over medium heat until heated through. Taste the soup and add any extra salt and pepper, or the optional harissa if you are looking for more heat.
- To serve, add an extra spoonful of whipped feta and swirl it in with a knife or toothpick. Garnish with fresh basil and enjoy!
- You can make this soup with store bought roasted red peppers and canned tomatoes. See the description of the ingredients for details.
Roasted Red Pepper Soup With Creamy Whipped Feta
- 3 Red Bell Peppers
- 3 Heirloom Tomatoes
- 1 Large Shallot
- 2 Tbs Olive Oil, Divided
- 2 Tsp Butter
- 1 Tbs Tomato Paste
- 3 Garlic Cloves
- ½ Tsp Red Pepper Flakes
- 1 Tsp Paprika
- 1 Tsp Kosher Salt
- ½ Tsp Cracked Black Pepper
- ½ Tsp Harissa (Optional)
- 2 Cups Vegetable Broth
- ⅔ Cups Feta
- ¼ Cup 2% Milk
Share your thoughts, or ask a question!