Red Pepper Soup with Feta Cheese Recipe -
Red Pepper Soup with Feta Cheese Recipe
  • READY IN 25 mins

Red Pepper Soup with Feta Cheese

Recipe by  

"A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  2. Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  3. Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.
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Reviews More Reviews

Most Helpful Positive Review
May 30, 2006

This was good. I roasted my own peppers because I don't much care for the flavor of the stuff from a jar. I would have liked to have included some of the 'fire roasted' peppers from the olive bar at my local Meijer - not only do they taste good, but they make soup an intensely vivid color. I liked the feta, but wonder how this would taste with goat's cheese instead. I think I'll be experimenting with this one. Thanks!

Most Helpful Critical Review
Dec 21, 2007

I'm only giving this recipe 3 stars because it was just OK for me, and if you need something ASAP this works. I found that the flavor was just too one dimensional for me. I don't know what I would do to change it? Use fresh herbs for sure as a start. There are better red pepper soups on this site. This isn't something I would make again unless I was in a real pinch.


7 Ratings

Mar 20, 2007

This soup saved me on a night where I had 30 minutes between one engagement and the next. I popped everything in the blender and could not believe how tasty everything was and how quickly this all came together. I'd like to add some additional flavor to it, but you won't find anything easier to accompany the boring cold cut sandwich.

Oct 20, 2013

I feel more like this is a 3.5 star recipe but I will round up. I made this to be served with grilled cheese sandwiches and it went well with them. However, on its own, the soup feels a little flat and like something is missing. Maybe roasting the peppers myself would have helped, or maybe some fresh herbs or using goat cheese in place of feta as another reviewers have suggested. Now that I am thinking of it, using herbed goat cheese in place of feta just might do the trick... Still, this is an easy, fast soup that we enjoyed with our meal so I will make it again sometime.

Apr 05, 2014

I used fresh ingredients: heated one diced potato and 1-1/2 diced bell pepper in olive oil, then added a diced small onion and one large clove garlic and covered it with broth. During the boiling process, I added some grape tomatoes and corn. When the potatoes tested done, I pureed the soup. Salt, pepper, and Italian herbs to taste. Add feta. Et viola! Toddler delight is ready.

Dec 23, 2013

I used whole milk, 1/2 package of feta, and added 1 tablespoon of butter. I pureed the entire thing. Very easy and quick.


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  • Calories
  • 295 kcal
  • 15%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 100 mg
  • 33%
  • Fat
  • 26.2 g
  • 40%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5.3 g
  • 11%
  • Sodium
  • 442 mg
  • 18%

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

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