Red Pepper Soup with Feta Cheese

Red Pepper Soup with Feta Cheese

6 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  AMYGANYO

“A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!”

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Adjust Servings

Original recipe yields 4 servings



  1. In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
  2. Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
  3. Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

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Reviews (6)

Rate This Recipe


I'm only giving this recipe 3 stars because it was just OK for me, and if you need something ASAP this works. I found that the flavor was just too one dimensional for me. I don't know what I would do to change it? Use fresh herbs for sure as a start. There are better red pepper soups on this site. This isn't something I would make again unless I was in a real pinch.

Caroline C

Caroline C

This was good. I roasted my own peppers because I don't much care for the flavor of the stuff from a jar. I would have liked to have included some of the 'fire roasted' peppers from the olive bar at my local Meijer - not only do they taste good, but they make soup an intensely vivid color. I liked the feta, but wonder how this would taste with goat's cheese instead. I think I'll be experimenting with this one. Thanks!



This soup saved me on a night where I had 30 minutes between one engagement and the next. I popped everything in the blender and could not believe how tasty everything was and how quickly this all came together. I'd like to add some additional flavor to it, but you won't find anything easier to accompany the boring cold cut sandwich.

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Amount Per Serving (4 total)

  • Calories
  • 295 cal
  • 15%
  • Fat
  • 26.2 g
  • 40%
  • Carbs
  • 12.2 g
  • 4%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 100 mg
  • 33%
  • Sodium
  • 442 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Roasted Red Pepper and Tomato Soup


next recipe:

Spicy Sausage and Red Pepper Soup