Creamy Feta and Roasted Red Pepper Soup

A vibrant and rich tomato soup with the sweetness of roasted red peppers and the savory depth of feta.

By RecipeBoss

Servings

Time Required

45 min

Ingredients

28 oz canned crushed tomatoes

1 jar (12 oz) roasted red peppers

3 cup vegetable broth

1 medium yellow onion

4 cloves garlic

2 tbsp olive oil

5 oz feta cheese

0.5 cup half-and-half

1 tsp dried basil

0.25 tsp red pepper flakes

1 tsp salt

0.5 tsp black pepper

* We may earn a small commission for you using these links. Thank you for supporting us!

1
Dice the yellow onion and mince the garlic. Drain and roughly chop the roasted red peppers.
2
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 6-8 minutes.
6 min
3
Add the minced garlic, dried basil, and red pepper flakes. Sauté for 1 minute until fragrant.
4
Stir in the crushed tomatoes, chopped roasted red peppers, and vegetable broth. Bring to a simmer.
5
Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
20 min
6
Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer to a standard blender and blend in batches.
7
Stir in the half-and-half and crumbled feta cheese. Heat gently over medium-low heat until the feta is mostly melted and the soup is heated through, about 5-7 minutes. Do not boil.
5 min
8
Season with salt and black pepper to taste.
9
Serve hot, garnished with a swirl of half-and-half and a sprinkle of feta.

garlic breadquinoa saladroasted vegetables