Roasted Tomato & Red Pepper Soup with Whipped Feta

This is one of those recipes that does most of the work for you.

Everything goes into the oven at once. Tomatoes soften and sweeten, peppers become slightly charred at the edges, and the garlic turns mellow and almost buttery.

Blended together, it becomes a rich, velvety soup that feels both comforting and fresh. The whipped feta adds a soft, creamy contrast, slightly tangy, melting gently into the warmth of the soup.

It is simple, low effort, and exactly the kind of meal you want when you need something nourishing without overthinking it.

Serves

2 to 3

Ingredients

Soup base
600g tomatoes (plum or vine), halved
2 large red peppers (capsicum, halved and deseeded
1 bulb garlic, halved horizontally
2–3 tbsp olive oil
1 tsp smoked paprika
¼–½ tsp chilli flakes
300–400ml vegetable stock
1 tsp balsamic vinegar, optional
Fresh basil, small handful

Whipped feta
150g feta
2–3 tbsp Greek yogurt
½ tsp olive oil, optional
Fresh basil, optional

Optional for serving
Toasted sourdough
Olive oil or basil oil
Extra chilli flakes or smoked paprika

Method

Roast the vegetables
Preheat the oven to 200°C.

Place the tomatoes, peppers and garlic cut side up on a tray.
Drizzle with olive oil and sprinkle with smoked paprika, chilli flakes, salt and pepper.

Roast for 25 to 30 minutes, until soft with slightly charred edges.

Make the whipped feta
Whilst the vegetables are roasting make the whipped feta. Blend the feta, Greek yogurt and olive oil until smooth and creamy.
Fold through basil if you like.

Blend the soup
Squeeze the garlic cloves out of their skins.

Add the roasted vegetables to a blender with the vegetable stock and basil.
Blend until smooth, adding more stock as needed.

Taste and adjust seasoning, then stir through balsamic vinegar if using.

Serve
Pour the soup into bowls.
Top with whipped feta, a drizzle of olive oil or basil oil, and a sprinkle of chilli flakes or smoked paprika.

Serve with toasted sourdough.

Notes

Add the stock gradually to control the consistency, keeping the soup thick and velvety.

The whipped feta can be made ahead and kept in the fridge.

This is best served warm, straight after blending, when the flavours are at their softest.

Mindful Moment

There is something grounding about letting the oven do the work.

The slow softening of the vegetables, the warmth filling the kitchen, the quiet shift from raw ingredients to something nourishing.

Meals like this do not ask much of you.
Just a little time, a little attention.

And in return, they offer something steady and comforting.