Roasted Red Pepper, Tomato and Feta Soup

Sat, 8 November 2025

Ingredients:

? 1 packet of feta cheese (150–200 g), left whole

? 1 red pepper, deseeded and chopped

? 6 tomatoes, roughly chopped

? 4 garlic cloves, whole and unpeeled

? 2 medium onions, cut into 4 pieces each

? Olive oil

? Salt, to taste

? Black pepper, to taste

? 3 cups (750 ml) water or vegetable stock

? Optional: chilli flakes, fresh basil, or oregano

Method

1. Prepare the vegetables and feta

? Preheat oven to 200°C (400°F) 180°C fan assisted

? Place the chopped red pepper, tomatoes, halved onions, and whole unpeeled garlic cloves on a baking tray.

? Place the whole block of feta on the tray with them.

? Drizzle generously with olive oil, season lightly with salt and pepper.

? Toss the vegetables gently, keeping the feta block mostly exposed so it can brown.

2. Roast

? Roast for 25–30 minutes, or until the vegetables soften and caramelize slightly, and the feta is golden on top.

3. Remove the tray from the oven.

? Once cool enough to handle, squeeze the roasted garlic out of its skin into a soup pot.

4. Blend

? Transfer all of the roasted vegetables and the whole roasted feta into the pot.

? Add 3 cups (750 ml) water or vegetable stock.

? Blend with an immersion blender until smooth (or carefully in batches in a blender).

5. Simmer

? Bring to a gentle simmer for 10–15 minutes to marry the flavors.

? Taste and adjust salt and pepper.

6. Serve

? Ladle into bowls.

? Drizzle a touch of olive oil and crack fresh black pepper on top.