Roasted Red Pepper Soup with Corn & Feta Cheese
Cozy Up with Roasted Red Pepper Soup with Corn & Feta Cheese
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a vibrant and flavorful recipe for Roasted Red Pepper Soup with Corn & Feta Cheese that’s sure to become a fall and winter staple. This isn’t your average red pepper soup; the addition of sweet corn and salty feta creates a delightful contrast of textures and tastes that will tantalize your taste buds.
This Mediterranean-inspired soup is surprisingly easy to make. Roasting the vegetables brings out their natural sweetness and creates a depth of flavor that you just can’t achieve with raw ingredients. The smoky paprika adds a subtle warmth, while the optional cayenne pepper gives it a gentle kick. It’s perfect as a starter, a light lunch, or a satisfying dinner.
What makes this soup special?
- Roasted Vegetables: Roasting intensifies the flavors of the red peppers, tomatoes, and other vegetables.
- Sweet Corn: Adds a touch of sweetness and a lovely texture.
- Salty Feta: Provides a delicious contrast to the sweetness of the corn and the richness of the roasted peppers.
- Mediterranean Flavors: A hint of olive oil and smoked paprika transport you to the sunny shores of the Mediterranean.
Serving Suggestions:
- Garnish with a swirl of olive oil and a generous sprinkle of crumbled feta.
- Add a dollop of Greek yogurt for extra creaminess.
- Serve with crusty bread for dipping.
- A sprinkle of fresh herbs like parsley or basil brightens up the flavors.
Frequently Asked Questions:
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use frozen red peppers?
A: While fresh red peppers are preferred for the best flavor and texture, you can use frozen. Be sure to thaw them completely and pat them dry before roasting.
Q: Is this soup vegetarian/vegan?
A: This recipe is vegetarian. To make it vegan, simply omit the feta cheese garnish.
Q: Can I adjust the spice level?
A: Yes! Feel free to adjust the amount of cayenne pepper to your liking. You can also add a pinch of red pepper flakes for extra heat.
Q: What kind of broth should I use?
A: Vegetable broth is recommended for a vegetarian option. Chicken broth can also be used if you’re not vegetarian, adding a richer flavor.
We hope you enjoy this delicious and comforting Roasted Red Pepper Soup with Corn & Feta Cheese! It’s a perfect way to warm up on a chilly day and impress your family and friends.
Roasted Red Pepper Soup with Corn & Feta Cheese
Ingredients
- 8 large red bell peppers cut in half and de-seeded
- 1-2 fresh chili peppers optional
- 2 large ripe tomatoes cored and quartered
- 8 large cloves garlic unpeeled
- 3 large shallots halved
- 1 small red onion peeled and quartered
- ¾ cup extra virgin Greek olive oil
- 3 cups vegetable broth
- 1 scant teaspoon smoked paprika
- 1 large pinch cayenne optional
- 1 bunch fresh herbs such as parsley or basil
- 1 ½ cups corn kernels fresh or frozen
- 2 tablespoons olive oil for corn
- ¼ cup crumbled feta cheese for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place red peppers, tomatoes, garlic, shallots, and red onion on a baking sheet. Drizzle with olive oil and roast for 40-45 minutes, or until softened and slightly charred.
- While vegetables are roasting, heat olive oil in a skillet over medium heat. Add corn kernels and cook for 5-7 minutes, or until lightly browned.
- Once roasted, let the vegetables cool slightly. Remove the skins from the red peppers. Transfer all roasted vegetables to a blender or food processor.
- Add vegetable broth and blend until smooth. Season with salt and pepper to taste.
- Serve soup warm, garnished with crumbled feta cheese and a drizzle of olive oil.
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