This scrumptious bell pepper soup is loaded with tasty peppers, soft feta crumbs and crunchy bites of toasted bread. The recipe is quick and easy to prepare, perfect for busy weeknights or a weekend lunch.
The ingredients are simple pantry staples that you probably already have on hand. I especially love to make this soup in summer with fresh peppers from the garden. I chose to make the soup with yellow and orange peppers that resulted in a rich golden color. Of course, the soup tastes just as fabulous if you make it with red bell peppers instead.
This scrumptious bell pepper soup is loaded with tasty peppers, soft feta crumbs and crunchy bites of toasted bread. The recipe is quick and easy to prepare, perfect for busy weeknights or a weekend lunch. This bell pepper soup is well loved by everyone at the Cottage. If preferred, prepare the soup with red bell peppers. You can also puree the peppers and enrich the soup by adding 120 ml (1/2 cup) cream.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
For the soup
4 yellow and orange bell peppers, core, seeds, and membranes removed, cubed
750 ml (3 cups) vegetable broth
1 onion, cut into cubes
1 garlic clove, finely minced
1 tbsp butter
1 tsp brown sugar
For the topping
200 g (oz) feta cheese, crumbled
4 thick slices white bread, cut into cubes (Sandwich bread is fine as well.)
2 tbsp vegetable oil
Roast the veggies. Melt the butter in a large saucepan over medium-high heat. Add the onion, garlic, and brown sugar. Stir occasionally and sauté for 5 minutes, until the onion becomes translucent and the sugar has melted. Add the peppers and cook on low heat for 5 more minutes.
Cook the soup. Add the vegetable broth and bring the soup to a boil. Once boiling, put the lid on the saucepan and reduce the heat to low. Let the pepper soup cook for 20 minutes. The soup is done once the peppers are very soft and can be easily squished with the back of a spoon or fork. Allow the soup two cool for 10 minutes. Then season with salt, pepper and paprika, according to your taste.
Roast the bread. Heat the vegetable oil in a heavy-bottom saucepan over medium-high heat. Add the bread cubes and toast on all sides, until golden-brown. Watch closely while roasting as the bread can quickly burn.
Serve the soup. Ladle the golden bell pepper soup into bowls and garnish with toasted bread cubes, crumbled feta and chives. Serve warm.