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Roasted Red Pepper Soup with Corn & Feta Cheese

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, dinner, lunch
Cuisine Mediterranean
Servings 6

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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