Soups · Soup
Roasted Pepper, Tomato & Feta Soup
A smooth roasted pepper and tomato soup topped with crumbled feta and parsley.
- Prep
- 15 min
- Cook & rest
- 40 min
- Total
- 55 min
- Servings
- 4
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Red bell pepperseeded, quartered300 g
- Tomatoquartered350 g
- Onionwedges40 g
- Garlicpeeled10 g
- Olive oilSalad or cooking oil25 g
- WaterDrinking water850 g
- Fetacrumbled100 g
- Heavy creamFluid, heavy whipping60 g
- Parsleychopped10 g
- PaprikaDried, ground2 g
- SaltTable salt3 g
- Black pepperDried, ground1 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 425°F (220°C). Toss pepper, tomato, onion and garlic with olive oil, salt, paprika and pepper in a roasting dish.
- Roast for 25–30 minutes, until the vegetables are soft and lightly browned. Keep the edible skins and all juices.
- Transfer everything to a saucepan, add measured water and simmer for 8–10 minutes. Remove from heat and blend with an immersion blender until smooth.
- Stir in cream and warm gently. Divide into 4 servings, topping each bowl with an equal share of feta and parsley.
Kitchen notes
- Choose cheese made with vegetarian rennet when needed.
- Refrigerate leftovers promptly in shallow containers. Reheat to 165°F (74°C), stirring so the whole portion is hot.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 11.7 g
- Fiber
- 3.2 g
- Carbs − fiber
- 8.5 g
- Protein
- 5.9 g
- Fat
- 17.6 g
- Energy
- 218 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Roasted Pepper, Tomato & Feta Soup
For 4 servings
Vegetables
- GarlicRaw10 g
- OnionRaw40 g
- Red bell pepperRaw300 g
- TomatoRaw350 g
Eggs & dairy
- FetaRegular100 g
- Heavy creamFluid, heavy whipping60 g
Oils & fats
- Olive oilSalad or cooking oil25 g
Herbs & spices
- Black pepperDried, ground1 g
- PaprikaDried, ground2 g
- ParsleyFresh10 g
- SaltTable salt3 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/roasted-pepper-tomato-feta-soup/
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