More Recipes Like Red Pepper Soup with Feta Cheese

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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.

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Roasted Red Pepper and Crab Soup

Submitted by: Gail L. Harris

Flakes of crabmeat are accented with cayenne, basil and garlic in this creamy, roasted pepper bisque.

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Velvety Pumpkin Soup With Blue Cheese and Bacon

Submitted by: lis36d

Blue cheese and bacon top this chicken-stock based soup flavored with canned pumpkin, molasses, and cayenne pepper.

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Red Pepper Soup

Submitted by: Judi

Chopped red peppers, onion, and garlic are sauteed in butter, simmered in chicken broth, pureed, strained and reheated with heavy cream to create this flavorful soup.

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Swiss Cheese Soup

Submitted by: Karena

This garlicky veloute soup contains chicken broth and white wine thickened with a roux. A generous amount of grated Swiss cheese is melted into the flavorful broth immediately prior to serving.

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Baby Doe's Cheese Soup with Beer

Submitted by: Jamee Trotter

In this soup, processed jar cheese and dark beer are stirred into a base made with milk, chicken boullion, Worcestershire and hot pepper sauce and thickened with corn starch.

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Cheese Soup with Broccoli

Submitted by: Aubra

Broccoli florets, onion and shredded carrots in chicken broth are combined with a roux-thickened milk base in this cheese soup made with processed American cheese food.

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Roasted Red Pepper Soup

Submitted by: Linda Reis

A puree of roasted red peppers is the base for this hearty pasta soup.

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Creamy Red Pepper Soup

Submitted by: Connie Summers
Provided by: Taste of Home

'Everyone loves this soup's taste, but no one guesses that pears are the secret ingredient,' says Connie Summers of Augusta, Michigan.

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Roasted Red Pepper and Tomato Soup

Submitted by: Carol Crane

Roasted peppers, tomatoes, sauteed aromatics and seasonings are cooked in chicken broth, strained, pureed, and thickened with a roux to create this creamy soup.

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