Creamy Tomato Feta Soup
This creamy tomato feta soup is the definition of comfort in a bowl! Tangy san marzano tomatoes, paired with roasted red peppers and creamy, salty feta make for a quick and easy soup recipe that is packed with flavor! All you need are a few simple pantry ingredients, a little bit of spice, and 35 minutes!
Servings: 4 Servings
Calories: 270kcal
Ingredients
- 796 mL San marzano tomatoes canned, whole
- 2 Red bell peppers
- 1 Yellow onion roughly diced
- 5 cloves Garlic peeled and smashed
- 1 cup Chicken broth
- 1 teaspoon Red chilli flakes
- ¼ teaspoon Nutmeg
- 1 ½ tablespoon Granulated sugar or to taste
- 1 cup Feta cheese crumbled
- ¼ cup Heavy cream optional
- Sea salt to taste
Instructions
- Add the red bell peppers to an air fryer basket, and spray with non-stick cooking spray. Air fry for 20 minutes at 390°F.2 Red bell peppers
- While the peppers are air frying, heat a large pot over medium heat, with 2 tablespoons of extra virgin olive oil. Sauté the onions and garlic until the onions are translucent and tender.1 Yellow onion, 5 cloves Garlic
- Once the peppers are charred, carefully remove them from the air fryer basket and let them cool to touch. Remove the charred skin with a paper towel, and remove the seeds and membrane from the peppers.
- Add the canned tomatoes, roasted red peppers, chicken broth and spices to the pot, and simmer for 5 minutes.796 mL San marzano tomatoes, 1 cup Chicken broth, 1 teaspoon Red chilli flakes, ¼ teaspoon Nutmeg, 1 ½ tablespoon Granulated sugar, 2 Red bell peppers
- Transfer the soup to a blender container, and add the feta cheese, and heavy cream is adding it. Blend until smooth.1 cup Feta cheese, ¼ cup Heavy cream
- Taste the soup for salt, and season to taste. Transfer the soup back to the pot to heat for 2-3 minutes, and serve!Sea salt
Notes
- If you do not have a blender: You can also use an immersion blender, which is stick blender, that will do the blending in the pot.
- An alternative to the air fryer: Bell peppers can also be charred over a gas flame, or in the oven on the highest broil setting.
- To peel bell peppers easily: Transfer the charred peppers to a bowl covered with plastic wrap, or put the charred peppers in a paper bag. This will allow the steam to separate the skin from the flesh of the pepper, making peeling a breeze!
Nutrition
Calories: 270kcal | Carbohydrates: 29g | Protein: 11g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 931mg | Potassium: 835mg | Fiber: 6g | Sugar: 18g | Vitamin A: 2828IU | Vitamin C: 98mg | Calcium: 285mg | Iron: 3mg
