Roasted Red Pepper Soup with Feta and Basil

I’m glad to be able to rejoin the South Arm Multicultural Community Kitchen after a long break, a year or more.


Minoo prepared three recipes for the first kitchen of 2014. The first recipe is Roasted Red Pepper Soup with Feta and Basil. The roasted red peppers give this soup a subtle sweet flavour that is enhanced by feta and basil. To save time, you could substitute cans or jars of roasted red peppers or sweet pimentos.


  • 4 large red peppers, halved, cored and seeded or 1 pound (450g) jar roasted red peppers, drained and rinsed
  • 2 tablespoons olive oil
  • 1 large red onion, roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 14oz (400g) can chopped tomatoes
  • 4 cups (1 liter) vegetable or chicken stock
  • salt and pepper to taste
  • 2 tablespoons fresh basil, shredded or 2 teaspoons dried basil
  • 1 cup feta cheese, crumbled
  • fresh basil leaves, to garnish


Source: via South Arm Multicultural Community Kitchen

Serves 6


027Preheat the oven to 400F (200C). Put the red pepper halves cut-side down on a large baking sheet and roast for 25 to 30 minutes or until the skins are blackened. Leave to cool slightly then put the peppers into a plastic bag for 10 minutes until the skins loosen. We simply leave them to cool in the baking sheet.

Remove the skins.

Chop the flesh roughly, and set aside.

014Heat the oil in a large saucepan and cook the onion and garlic for 5 minutes, until soft.
Add the chopped red peppers, tomatoes and vegetable stocks.
053Add seasoning and bring to a boil, cover, and simmer for 20 minutes.
069Remove from the heat and puree the soup in a blender or processor (in batches). Return to the pan, add the shredded basil, and reheat. To serve, spoon into soup bowls and sprinkle with the feta. Garnish with basil leaves and a grinding of black pepper.

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