Add a photo

Feta Cheese and Roasted Red Pepper Soup

By: GEORGE TUCKER  
"Roasted red peppers are featured in this intriguing pureed soup with onion, celery, red wine and mint. This is a very hearty soup, I recommend serving 6 to 8 ounces as an appetizer. Very good garnished with crispy bacon bits and mint."

Rating: This weblink has been rated 7 times with an average star rating of 4.1 Read Reviews (6)

Rate/Review | 426 people have saved this

Prep Time:
30 Min
Cook Time:
5 Min
Ready In:
35 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 red bell peppers
  • 1 1/2 cups diced onion
  • 1 1/2 cups diced celery
  • 2 tablespoons minced garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 3 tablespoons sour cream
  • 3 fluid ounces Merlot wine
  • 3/4 cup milk
  • 1/4 cup soy sauce
  • 2 tablespoons lemon juice
  • 8 ounces crumbled feta cheese
  • 8 large mint leaves

Directions

  1. Preheat your oven's broiler. Place red bell peppers a few inches from the heat, and broil until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.
  2. Heat a skillet over medium-high heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 135 | Total Fat: 7.8g | Cholesterol: 29mg

ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2003 by MUACM4 
Good flavor, way too salty though. I'd recommend losing or dramatically reducing the 1/4 cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by Rob 
I thought this was a very good soup, although I too found it a little on the salty side and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by Ol'chik 
It is a very good soup. Based on previous reviews, I didn't use any salt and only half of soy... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2003 by THEHOMESCHOOLMOM 
This recipe was unique and although at first taste neither my husband or I really cared for... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 17, 2008 by adventurous 
A really wonderful dish. I substituted jarred red peppers which saved a lot of time. I also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2008 by JK 
Fantastic! Restaurant quality soup. Cut the soy sauce down to 1/2 tsp, reduce the feta,... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?