Roasted Feta and Red Pepper Soup | Heres Your Bite
Roasted Feta and Red Pepper Soup
25 mins prepServes 6
I turned the viral baked feta pasta into this delicious soup with Athenos feta for the holidays! Feta goes with everything—so swap your typical cheese with feta this year and add a tangy twist to your holiday table!
1. Preheat oven to 400°F
2. Place @athenosfeta chunk, halved bell peppers (cut side down), and garlic on a baking sheet lined with parchment paper. Drizzle with a bit of olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the peppers are soft and the skins are blistered.
3. While the vegetables are roasting, heat 1 tbsp of olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, thyme, red pepper, paprika, and salt and pepper. Sauté for 5-7 minutes until softened.
4. Pour in the white wine and cook for 2-3 minutes.
5. Add the diced potato, tomatoes, and broth to the pot. Season with a pinch of salt. Bring to a boil and simmer for 15-20 minutes, or until the potatoes are fork-tender.
6. Once the potatoes are tender, carefully blend the soup with an immersion blender or in batches with a heat-safe blender. Return to the pot.
7. Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (if desired) and peel the roasted garlic cloves. Blend until smooth and add to the pot.
8. Add in the lemon juice and adjust seasonings as needed.
9. Serve and garnish with crumbled @athenosfeta , fresh herbs, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or a grilled cheese and enjoy!
