How to make it

  • Place red peppers in a blender or food processor and process until smooth. Set aside.
  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, 1 minute. Add mushrooms and cook until softened and until liquid is released, about 3 minutes. Stir in thyme, oregano, and bay leaves.
  • Add red pepper puree and broth and bring to a boil. Reduce heat to medium, partially cover pan and simmer for 5 minutes. Add milk and simmer 1 minute to heat through.
  • Remove from heat, remove bay leaves and stir in basil. Season to taste with sale and cayenne. Ladle soup into bowls and top with feta. Serve warm or chilled.

Reviews & Comments 5

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    " It was excellent "
    bostyn ate it and said...
    That sounds bomb diggity!
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    " It was excellent "
    shawdowsmom ate it and said...
    I like the idea of the pre-roasted peppers as an option to roasting your own when in a time crunch. Thanks for the post. It sounds great and gets my 5.
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    " It was good "
    decobabe ate it and said...
    I'll make this, for sure. I'm seeing it in the garden at a lunch with friends.
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  • nikchick 7 years ago
    I agree this soup would be great with fresh roasted red peppers!
    Was this review helpful? Yes Flag
    " It was good "
    notyourmomma ate it and said...
    I love roasted peppers and often roast my own home grown. Can't wait to try this recipe when the peppers get ready for reaping. Soups are my favorite. I love to sprinkle feta cheese on our gazpacho. Great idea.
    Was this review helpful? Yes Flag

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