Feta Cheese and Roasted Red Pepper Soup

Feta Cheese and Roasted Red Pepper Soup


"Roasted red peppers are featured in this intriguing pureed soup with onion, celery, red wine and mint. This is a very hearty soup, I recommend serving 6 to 8 ounces as an appetizer. Very good garnished with crispy bacon bits and mint."


35 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 9.1g
  • 3%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 1092 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat your oven's broiler. Place red bell peppers a few inches from the heat, and broil until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.
  2. Heat a skillet over medium-high heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.
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  1. 12 Ratings


Good flavor, way too salty though. I'd recommend losing or dramatically reducing the 1/4 cup of soy sauce, depending on the feta.

It is a very good soup. Based on previous reviews, I didn't use any salt and only half of soy sauce, no wine. I get feta cheese from Costco and often it goes bad as we don't eat that much feta t...

I thought this was a very good soup, although I too found it a little on the salty side and also thought the feta overpowered the other ingredients. Next time I'll try less salt and less feta. O...

Fantastic! Restaurant quality soup. Cut the soy sauce down to 1/2 tsp, reduce the feta, eliminate the salt and cut the cayenne in half and you've got a winner!

A really wonderful dish. I substituted jarred red peppers which saved a lot of time. I also reduced the cayenne pepper by half because of my kids' sensitive palates, and omitted the salt--folks...

This recipe was unique and although at first taste neither my husband or I really cared for it, it did grow on us. It is strong and as was noted in another recipe, salty. I deleted the salt beca...

I love the idea of this soup and think it would work with modifications, but as written it is not good. We cut the salt and soy sauce in half and it is still too salty. It tastes more like fet...


With a few modifications this can be a great recipe. Based on other reviews that this was too salty, I used half the amount of salt and half the amount of soy sauce. This was the right amount ...