Smoky, Sweet & Spicy Red Pepper Soup with Feta and Mint
We couldn’t believe how deeply satisfying this soup was, especially considering that it is so healthy. Something wonderful happens to red peppers when they are roasted. I love the way the skins turn blackened, charred and wrinkly while the flesh within is super sweet and soft. For this soup, I went full steam ahead with the roasting as I wanted a really intense flavour. I cooked the garlic, tomatoes, peppers and chilli in a high oven until everything was juicy sweet. The smell filling the house at this point was incredible. I added a little smoked paprika for an extra depth and it turned the soup into something really delicious. To cut through all that spice and smoke I crumbled some tangy feta into each bowl and combined some fresh chopped mint with extra virgin olive oil to drizzle on top. I also added some lemon thyme as I have a big bunch at the moment but it will be totally delicious without it.
This is my entry for ‘No Croutons Required‘, hosted by Holler at Tinned Tomatoes. This months challenge is to create, ‘a spicy soup that will tingle on the tongue’. My soup can tingle more or less depending on the amount of chillies and smoked paprika you use…..I used two chillies (de-seeded) and a teaspoon of smoked paprika but you could leave one of the chillies out if you prefer a milder spice.
Smoky and Spicy Red Pepper Soup with Feta and Mint
3 red peppers, cut in half and de-seeded
6 tomatoes (I originally used 6 but I think 4-5 will do)
1-2 red chillies de-seeded and halved
5-6 fat cloves garlic, unpeeled
1 teaspoon smoked paprika
900ml vegetable stock
Olive oil
Salt and pepper
To Serve
Feta cheese, crumbled
2 tablespoons mint, finely chopped
Extra virgin olive oil
Preheat oven to gas 7/220 C/425 F
-Put the peppers, tomatoes and garlic in a roasting tray, drizzle with olive oil and season with salt and pepper. Roast for around half an hour or so until everything is starting to look charred and wrinkly.
-Add the chilli/s to the tray and roast for a further 20 minutes. Everything should be nicely roasted by now.
-Tease any skin away from the tomatoes and add to a pan along with the peppers and chillies. Squeeze the garlic cloves from their jackets and add these also.
-Add the stock and smoked paprika and bring to the boil, then simmer gently for 25-30 minutes.
-Meanwhile, add the chopped mint to a bowl and loosen with a little extra virgin olive oil.
-When the soup is ready, transfer to a blender in batches until smooth. Check the seasoning.
-To serve, crumble in the feta and drizzle with the minty oil.
Category: Blogging Events, Gluten-free, Healthy, Soups, Starters, Vegetables 34 comments »
March 11th, 2008 at 4:38 pm
Roasted pepper soup sounds very enticing and adding a bit of feta cheese would have me craving more.
March 11th, 2008 at 8:09 pm
I adore red pepper and tomato soup and make it frequently. I’ve never thought about adding feta. Know immediately that it would be fantastic though.
March 11th, 2008 at 8:34 pm
That looks great! Roasted red peppers are really yummy. I’m going to post a recipe about them soon.
March 12th, 2008 at 11:54 am
Hi Helen,
How are you? Thanks so much for stopping by my blog and contributing. I really enjoy making new friends.
I look forward to seeing you around.
I’ve cooked so often with red bell peppers but never thought to make a soup with them… must give it a try sometime.
March 12th, 2008 at 12:54 pm
This recipe sounds absolutely mouth watering. I love the colors and especially the addition of feta cheese – yum!!
March 12th, 2008 at 1:49 pm
Pixie – It is the feta cheese that really makes it!
Wendy – The peppers are really special when they are roasted and then blended. Let me know what you think.
Jessica – I look forward to reading your recipe.
Cynthia – I’m really good thanks! Your blog is really good, lot’s of ideas that I would never have thought of.
Ari – Thank you. It’s that feta cheese! Thanks for reading, I know how busy you are
March 12th, 2008 at 4:01 pm
I love roasted red pepper and tomato soup – it is such a great combination – but I never thought to add mint to it! What a fantastic idea!!!
March 12th, 2008 at 4:02 pm
Thanks Jenn, and congratulations on the magazine article.
March 12th, 2008 at 7:47 pm
Now there is a bowl containing some of my very favorite things! Great entry. Thanks for participating!
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March 19th, 2008 at 3:20 am
I really like the idea of this soup! Pepper, feta, and mint wouldn’t have come together in my mind, but now that its out there, it sounds awesome. Plus, roasted red peppers make everything wonderful.
I also really like the photos! The color on the post-roast shot looks great!
March 19th, 2008 at 6:54 am
What a wonderful looking soup – great combination of flavours and colours!
March 24th, 2008 at 9:04 pm
Gorgeous looking soup, i love roasted peppers too.
March 25th, 2008 at 7:31 pm
What a beautiful colour
And I love the idea of the tangy feta cutting across the smokiness of the paprika and roasted peppers. Delicious!
March 26th, 2008 at 7:38 pm
What beautiful photos! And the combination is so tempting… it’ll help to make up for the fact that I’m craving tomato soup but only lousy tomatoes are available this time of year. I’d never even thought to turn roast peppers into a soup!
March 26th, 2008 at 7:45 pm
Lisa – It’s a great competition – and really popular already.
Mike – Thank you, the colours really cheered me too.
Johanna and Jane – It tasted as good as it looks. Which was a relief as I would have been very disappointed….
Jen – That is exactly what the tangy feta adds to the soup. I don’t think I could eat it without now.
neen – You are so right about tomatoes this time of year, floury texture, rubbish colour and worst of all – no flavour! I usually roast them like this or use tinned.
March 31st, 2008 at 8:12 am
Hi again. I had a busy day yesterday… also made the soup! Again, it was a success, worked fine without the garlic – typical that now the weather’s warming up (I hope!) that I’ve discovered a nice easy to make healthy soup! It’s handy having you here as my online recipe book
March 31st, 2008 at 8:22 am
Hello! I’m so glad you made it! And even more glad you liked it – obviously……….I was thinking maybe you could get away with chilling it and serving it cold like gazpacho, with some ice cubes in it. I might try it and report back to you.
March 31st, 2008 at 8:50 am
Mmmm – let me know as I have some left over! And no, I didn’t dip my crackers in it!
April 1st, 2008 at 6:55 pm
Hi Helen and Congrats to you on winning the March event at No Croutons Required!!!! Your soup not only looks stunning but I bet it tastes the same way. I am bookmarking for a nice cool day!
April 1st, 2008 at 7:36 pm
That sounds delicious! Yummmmmm.
April 1st, 2008 at 8:54 pm
I love ALL of the flavors in this soup…I should make this. Thanks for sharing and for your droolworthy photos!
April 1st, 2008 at 10:29 pm
Well done for winning the No Croutons Required challenge! Yay!!
April 2nd, 2008 at 9:52 am
This looks fantastic. I am going to make it tonight as I am a feta addict and it is a rather chilly spring day here in London. Thanks for sharing this lovely recipe!
April 2nd, 2008 at 12:31 pm
Deb – thank you, I hope you make the soup.
Kimberleyblue – I must say it was rather good, thank you!
Hillary – let me know what you think!
Holler – Thanks for the great competition, I’m really flattered to have won
Megan Renee – I am in London too so I know exactly how you feel!
April 5th, 2008 at 2:56 am
I made this tonight & it was DELICIOUS. I’ve been wanting to try smoked paprika since I see it in so many dishes lately, and this finally prompted me to search it out in the store.
I topped with goat cheese & some thyme, & it was lovely.
April 5th, 2008 at 7:40 am
Amy – I’m so please you made the soup and enjoyed it! Smoked paprika is wonderful isn’t it? Ilove the idea of using goat cheese an thyme on the top, that’s a great variation.
April 6th, 2008 at 2:59 pm
What is it about roasting vegetable that changes their entire nature – and what is it abotu paprika that it can elevate almost anything to the realm of the wonderful?? This looks fantastic and as I’m on a soup-making kick it’s definitely going on ym “to do” list.
April 6th, 2008 at 3:02 pm
hey jeanne, thank you for your lovely comments. Yes, it is amazing isn’t it? I love roasting peppers and I love being on a soup-making kick! Sometimes I can keep going for weeks….
April 16th, 2008 at 9:45 am
Does the feta have to been low fat – I am now living in China and finding the stuff has been a challenge – but low fat…that’s a step too far I’m afraid!
April 16th, 2008 at 9:47 am
Graihagh – Where did you get th idea that the feta was low fat? It’s not. It’s full fat feta.
September 23rd, 2008 at 11:59 am
Hi as a student this recipe looks amazing! I’m in the process of roasting the veg
fingers crossed it’ll turn out great so I can share it with my flat mates.
September 23rd, 2008 at 3:00 pm
Shorsha – I am so happy you are trying it! I am sure it will turn out perfectly.
May 28th, 2009 at 3:15 am
Great post! I have been looking to fix some new dishs for my family and you gave me some really great ideas, im going to have to try making this dish! I loved your pictures too, they are very beautiful. Thanks!
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