Feta Cheese And Roasted Red Pepper Soup Recipes

RED PEPPER SOUP WITH FETA CHEESE

Steps:

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

FETA CHEESE AND ROASTED RED PEPPER SOUP

Steps:

• 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.

BAKED PEPPERS WITH FETA CHEESE

Steps:

• Preheat the oven to 400°F
• Place the peppers in a baking dish, cut side down. Drizzle with olive oil.
• Tuck the basil and garlic between the peppers. Scatter the feta on top.
• Bake in the oven for 30-40 minutes. Serve hot, warm, or at room temperature.

ROASTED RED PEPPER SOUP WITH TOMATO & FETA

Steps:

• Start by melting the olive oil and cooking the finely chopped onion over a low heat with the basil. Important that it doesn't take any colour. After a couple of minutes I usually add a little water then turn down the heat, cover with a lid and leave to 'sweat' for 5 minutes.
• When the onion is translucent add the tinned tomatoes. Please don't skimp when you buy your tinned tomatoes - you get what you pay for - the cherry tomatoes have an even more intense flavour. 3 large tins is exactly the right amount.
• At the same time add the red peppers. Drain them first. Simmer, covered for about 10 minutes. You can, if you wish, use fresh peppers but you will need to burn the skins and de-seed (you would need 4 large fresh red peppers - no other colour works). The ready prepared variety are much easier and there is no loss of flavour. I buy mine in a jar - they have been charred and the skin removed and are with brine/vinegar.
• Allow the soup to cool a little. Add the sweet chilli sauce - I usually add a good 'glug' - if I had to give a quantity I would say around 4 tbs - but to your taste. Dont miss it out though as it doesn't taste the same without it.
• Liquidise the soup, adding the feta cheese which you should cut into small cubes.
• Reheat to serve but don't let it boil. The flavour is so intense it is perfect as it is but, for a dinner party, you could crumble some extra feta on the top and add a bit of basil.
• A crowd pleaser and always sure to impress.

ROASTED FETA WITH OLIVES AND RED PEPPERS

Steps:

• Preheat broiler.
• Cut cheese into 1/2-inch-thick slices and divide evenly among 4 small flameproof baking dishes (or arrange in 1 layer in a large one). Sprinkle oregano and pepper over cheese.
• Stir together roasted peppers, olives, and oil in a small bowl, then spoon mixture over and around cheese.
• Broil 2 to 4 inches from heat until edges of cheese are golden, about 5 minutes.