Roasted Feta and Red Pepper Soup by @feelgoodfoodie
55 min
Medium
4 servings
🧀
230 g
Feta
🫑
1 count
Red Pepper
🍅
4 count
Roma Tomatoes
🧅
1 count
Onion
🌿
2 sprigs
Rosemary
🧄
1 bulb
Garlic
🌶️
Black Pepper
🫒
59 ml
Olive Oil
🍲
0.95 l
Vegetable Broth
Preparation Steps
Step 1/4
Preheat oven to 400°F, prepare baking sheet.
Step 2/4
Season and drizzle veggies and feta with oil.
Step 3/4
Bake for 45 minutes until tender and melty.
Step 4/4
Cool garlic, blend all with vegetable broth.
Composition
Ingredients
Types
Dairy, Vegetables, Herbs, Seasonings, Oils, Other
Ingredients
feta, red pepper, Roma tomatoes, onion, rosemary, garlic, black pepper, olive oil, vegetable broth
Allergens
milk
Dietetics
Dietary regimen
vegetarian, gluten-free
Calories
to inform
Macro nutrients
to inform
Nutritional Information
Minerals
to inform
Vitamins
to inform
Preparation
Time Information
Preparation
10 minutes
Cooking
45 minutes
Overall
55 minutes
Difficulty
Level
Medium (2/4)
Steps
4 steps
Equipments
Utensils
baking sheet, parchment paper, blender
Appliances
oven
Type
Type
Type Of Dish
Soup
Occasions
Lunch, Dinner
Origin
Source
Platform
Original Creator
@feelgoodfoodie
Origin
Cuisine
Mediterranean
Geographic
to inform
Various
Aspect
Texture
Creamy
Flavors
Savory
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
room temperature : , fridge : 3-4 days (in an airtight container), freezer : up to 1 month (in a freezer-safe container)