Roasted Red Pepper Soup with Feta Toast

red pepper soup with feta cheese and chilli flakes

Roasted Red Pepper Soup with Feta Toast

This creamy Roasted Red Pepper Soup is just the ticket for chilly days. Nice and spicy with a little kick from red chilli flakes, a hint of thyme and garlic this soup will really warm you up. Served with seriously tasty Feta Toast this is great for a satisfying lunch or supper.

Course Lunch

Cuisine Soup

Diet Vegetarian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 306kcal

Author Michelle Alston

Ingredients

For the Roasted Red Pepper Soup

3 tablespoon olive oil divided
1 medium red onion (160g) finely chopped
1 stalk of celery finely chopped
2 cloves of garlic minced or put through a garlic press
¼ teaspoon dried red chili flakes
3 medium carrots (250g) peeled and chopped
3 large red bell peppers cut into quarters, stem, seeds and pith removed.
900 ml vegetable stock (3¾ cups ) made with two vegetable stock cubes
3 or 4 sprigs of fresh thyme the leaves picked from the stem, plus more for serving
150 ml / ½ a cup of single cream (light cream)
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

For the Feta Toast

4 thick slices of sourdough bread
1 tablespoon of olive oil
2 cloves of garlic
100 g feta (¾ of a cup of crumbled feta)
½ tablespoon thyme leaves

Instructions

To Make The Soup

Start by roasting the peppers. Heat the oven to 180°C (350°F). Cut the peppers into quarters and remove the stems, seeds and any white piths. Place the peppers on a large baking sheet. Drizzle a little olive oil over the peppers the season with salt and freshly ground black pepper. Roast until the peppers are slightly charred and turn them over halfway through cooking.
Once cooked remove them from the oven, add the hot peppers into a bowl, cover with cling film and leave to cool. Once cooled peel them then roughly chop them.
While the peppers are cooking start cooking the base for your soup. Heat the oil in a large saucepan or Dutch oven. Add the chopped onion, celery and carrots and cook over medium heat until soft, for about 20 minutes.
Once the vegetables are softened and the peppers are roasted add them to the saucepan. Pour in the stock, add the thyme, salt and pepper, bring to a boil then reduce to a simmer and cook for 20 minutes. Blend the soup using a hand-held blender or immersion blender. Once the soup is smooth add the cream to the soup and stir well. Serve immediately.

To Make the Feta Toast

Toast one side of the bread under the grill until golden.
Turn over the bread then drizzle a little olive oil over it and toast under a grill for until lightly golden.
Then rub a garlic clove over the bread. Add the feta and smash it roughly over the bread with a fork. Add some thyme leaves and place under the grill for another 3 or 4 minutes or until the cheese starts to melt a little and is golden in places.
Serve with the soup.
Serve the soup topped with some extra thyme leaves, freshly ground black pepper and a little crumbled feta if you like.

Notes

Storage - Any leftovers can be stored in the fridge and should be used with 2 days.
Nutritional Information - All nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition