“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.” - by GEORGE TUCKER
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 139 cal
- 7%
- Fat
- 7.8 g
- 12%
- Carbs
- 9.1 g
- 3%
Based on a 2,000 calorie diet
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Reviews (11)
Rate This Recipe
"Good flavor, way too salty though. I'd recommend losing or dramatically reducing the 1/4 cup of soy sauce, depending on the feta. ..." See more"
Ol'chik
"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 that fa..." See morest. This is a great recipe to use it up. It is fairly time and labor consuming so I wouldn't use it as a quick meal idea."
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