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Feta Cheese and Roasted Red Pepper Soup

SUBMITTED 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."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	30 Min
COOK TIME	5 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

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.
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.

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REVIEWS

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

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

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

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

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