Roasted Red Pepper Soup with Feta Toast

This Roasted Red Pepper Soup is just the ticket for chilly days. Nice and spicy and easy to make, this soup will really warm you up. Served with seriously tasty Feta Toast this is great for a satisfying lunch or supper.

Jump to:

• What You Will Need
• How to Make Roasted Red Pepper Soup
• How to Make Feta Toast
• Tips for Making the Best Roasted Red Pepper Soup & Feta Toast
• Freezing and Storing
• Roasted Red Pepper Soup with Feta Toast

So easy to make this soup is ready in just 30 minutes. It's spicy, warming and is great for a tasty lunch. As with all my soups, this is great for taking to work, just pop it in a flask and off you go!

This soup comes with a side of feta toast which is optional but is a really great accompaniment. It has a hint of garlic and thyme and the smoothness and saltiness of the feta go so well with the sweetness and the spiciness of the soup.

What You Will Need

• Roasted Red Peppers - store-bought roasted red peppers are perfect for this. Look out for flame-roasted peppers these will have more flavour. You should find these in all good supermarkets.
• Carrots -  3 medium carrots will do the job here, make sure they are nice and fresh. I usually peel mine.
• Red Onion - I like red onions in this soup, they are milder when cooked so don't overpower the red peppers. You can, of course, use a yellow/white onion if you prefer.
• Celery - used as part of the base of nearly all soups, one stalk is plenty for this soup.
• Garlic - you will need garlic for the soup and for rubbing the bread for your feta toast.
• Dried Red Chilli Flakes - this is a staple ingredient in my cupboard, I use it for lots of recipes. You can find this is the spice/herb section of your supermarket. If you can't find any then about a teaspoon of freshly chopped red jalapeño will work well too.
• Thyme - fresh is best for this recipe. I also add this to the feta toast.
• Vegetable Stock - I make my stock using vegetable bouillon. Again this is a staple in my kitchen and you can find it in all supermarkets.
• Bread - Day-old sourdough bread is perfect for making the feta toast. You can use any good crusty bread, the type you cut yourself is best though, so you can cut it nice and thick.
• Feta - Look for a good quality Greek feta.

How to Make Roasted Red Pepper Soup

1. Start by cooking the red onion and celery in a large saucepan. Cook them until soft so about 10 minutes should do the trick.
2. Next, add the garlic and chilli and cook for a minute. Then add the carrots and roasted red peppers. Give it a good stir and cook for another minute or two.
3. Pour in the stock, add the thyme and salt and pepper, bring to a boil then reduce to a simmer and cook for 20 minutes.
4. Finally, remove the thyme and using a handheld blender blend the soup until it is smooth.

How to Make Feta Toast

• Slice the bread, toast one side under the grill. Turn over the bread then drizzle a little olive and toast under the grill until lightly golden.
• Rub each piece of bread with garlic then add the feta. Using a fork, crush the feta into the bread. Top with some fresh thyme then place the toast back under the grill until the feta is warm and golden.

Tips for Making the Best Roasted Red Pepper Soup & Feta Toast

1. Make sure and cook the onion until soft, it needs at least 10 minutes.
2. Use good quality roasted red peppers, flame-roasted peppers are great for this soup.
3. Blend the soup, this soup really is best blended until smooth. I use a handheld blender but you could also use a regular blender, just be careful pouring the hot soup into the blender.
4. I like this soup spicy, however, if you would prefer it to be milder, reduce the amount to a scant pinch.
5. Day-old sourdough bread is perfect for the feta toast, make sure and slice it thickly and toast both sides under the grill.

Freezing and Storing

This soup is perfect for freezing. Just leave it to cool completely then transfer to freezer-friendly bags or containers. Make sure to squeeze out any air from the bags but leave room for expansion. The soup can be kept in the freezer for up to 3 months. To reheat the soup let the soup defrost overnight in the fridge then reheat on the hob until piping hot. This soup will keep in the fridge for 3 days. The feta toast is not suitable for freezing. 

More Tasty Soup Recipes:

• Red Lentil Dahl (Dal)
• Spiced Carrot and Coriander Soup
• Mexican Vegetable Soup
• Autumn Squash Soup

*This recipe was first published on Feb 16, 2016, it has now been updated with new photos, nutritional information, and expert tips.