Feta Cheese and Roasted Red Pepper Soup Recipe
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.
Made with roasted red peppers and chicken broth, this quick and easy soup looks elegant and tastes wonderful!
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.
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.
I stayed true to the recipe and I didn't enjoy this soup at all. All I could smell and taste was the soy sauce. I would recommend following the suggestions posted previously.
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!
Good flavor, way too salty though. I'd recommend losing or dramatically reducing the 1/4 cup of soy sauce, depending on the feta.
The full color spectrum of bell peppers tossed in lemon juice and roasted with whole cloves of garlic are pureed with fennel infused vegetable broth to create this colorful low-fat soup.