Roasted Red Pepper Soup with Feta Toast

What’s better on a freezing cold February day than a super tasty warming soup? This roasted red pepper soup is just the ticket for days like that. Nice and spicy with a little kick from those red chili flakes and with a hint of thyme and garlic this soup will really warm you up. Perfect for the weather we’re having here in Ely at the moment. We actually had a little snow last night, the first snow we’ve seen since we moved here two years ago! So we have fingers and toes crossed that we do actually get some snow 😉

This soup comes with a side of feta toast which is completely optional but is a really great accompaniment to this soup, it has a hint of garlic and thyme and all the smoothness and saltiness of the feta that goes so well with the and sweetness of the roasted peppers and the spiciness of the chili flakes. So I would definitely recommend making the toast too. To keep this recipe vegetarian make sure your feta is suitable for vegetarians. If you’d like less of a kick in this soup just reduce the chili flakes to a pinch.

This soup is:

• High in fiber  
• High in iron
• High in manganese 
• High in vitamin A 
• High in vitamin C
• Vegetarian 
• Gluten Free & Vegan ( if you omit the feta toast 😉 )

Roasted Red Pepper Soup with Feta Toast

5 from 1 vote

Print Pin Rate

Cuisine: Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 6

Author: Michelle Alston

Ingredients

• 1 tbs olive oil
• 1 red onion (160g), finely chopped
• 1 stalk of celery (50g), chopped
• 3 medium carrots (250g) peeled and chopped
• 300 g jar of roasted peppers
• 1/4 tsp dried red chili flakes
• 1 L vegetable stock
• 3 sprigs of fresh thyme
• A pinch of sea salt
• Freshly ground black pepper
• For the feta toast:
• Sourdough bread , sliced
• 25 g feta per slice
• Some thyme leaves
• 1/2 tsp olive oil per slice of toast
• 1 clove of garlic

Instructions

• Heat the oil in a large saucepan, add the onion and celery and cook over a medium heat for about 10 minutes or until the are soft.
• Add the carrots, garlic and peppers and chili flakes, cook for 5 minutes and then add the stock, thyme sprigs and season with a pinch of salt and some freshly ground black pepper. Bring to the boil, reduce to a simmer and leave to simmer for 20 minutes, stirring occasionally. Blend until smooth with a hand held blender.
• To make the toast: drizzle a little olive oil over the bread and toast under a grill for about 4 minutes, then rub a garlic clove over the bread, add the feta and some thyme leaves, place under the grill for another 5 minutes or until the cheese starts to melt a little. Serve with the soup.
• Serve the soup with some extra thyme leaves, a drizzle of extra virgin olive oil and some freshly ground black pepper.

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