Feta Cheese and Roasted Red Pepper Soup Recipe - Allrecipes.com
Feta Cheese and Roasted Red Pepper Soup Recipe
  • READY IN 35 mins

Feta Cheese and Roasted Red Pepper Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    35 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2007

It is a very good soup. Based on previous reviews, I didn't use any salt and only half of soy sauce, no wine. I get feta cheese from Costco and often it goes bad as we don't eat that much feta that fast. This is a great recipe to use it up. It is fairly time and labor consuming so I wouldn't use it as a quick meal idea.

Most Helpful Critical Review
Mar 01, 2003

Good flavor, way too salty though. I'd recommend losing or dramatically reducing the 1/4 cup of soy sauce, depending on the feta.

Jan 01, 2006

I thought this was a very good soup, although I too found it a little on the salty side and also thought the feta overpowered the other ingredients. Next time I'll try less salt and less feta. Overall though, we really liked this recipe. Thanks for posting!

Dec 18, 2008

Fantastic! Restaurant quality soup. Cut the soy sauce down to 1/2 tsp, reduce the feta, eliminate the salt and cut the cayenne in half and you've got a winner!

Jul 17, 2008

A really wonderful dish. I substituted jarred red peppers which saved a lot of time. I also reduced the cayenne pepper by half because of my kids' sensitive palates, and omitted the salt--folks can always add salt to taste. It still had a nice kick to it. My nine year old son who's a picky eater, LOVED it. I served it as an appetizer to another great recipie on this site, Grilled Flat Iron Steak with Blue Cheese-Chive Butter. It was a great meal all around!

Sep 02, 2003

This recipe was unique and although at first taste neither my husband or I really cared for it, it did grow on us. It is strong and as was noted in another recipe, salty. I deleted the salt because the soy sauce adds plenty on its own. I served it garnished with sour cream and chopped pickled peppers.

Jan 30, 2012

I love the idea of this soup and think it would work with modifications, but as written it is not good. We cut the salt and soy sauce in half and it is still too salty. It tastes more like feta soup than red pepper soup. I would reduce the feta by half next time.

Jan 03, 2012



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  • Calories
  • 139 kcal
  • 7%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.4 g
  • 13%
  • Sodium
  • 1092 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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