Roasted feta and red pepper soup inspired by viral TikTok recipe takes under 1 hour
Everyone will likely remember the viral baked feta pasta that stormed TikTok a few years ago. Using a minimal number of ingredients, the dish is made by bunging everything in a pan and letting the oven do its magic.
But now a culinary whizz has made TikTok’s most popular recipe into a warm, comforting soup for soup season. Recipe developer Claire, also known as Here’s Your Bite, shared her take on the viral dish, made easy for home cooks.
In a video from earlier this week, Claire said: “I decided to turn the viral baked feta pasta into a delicious soup for the holidays.”
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Claire’s video has already been viewed over 505,200 times, with many food fans sharing their thoughts on the soup. One follower said: “Never thought to roast a block of feta, love this idea!”
@elizgreaves wrote: “Omg this looks amazing,” while Angela commented, “Your food always looks fabulous.” Another said: “Goddamn that looks amazing thank you.”
Naader agreed: “That soup looks like I would eat the whole thing.”
So if you’re looking to level up your soup season game, this is what you’ll need to do.
Roasted Feta and Red Pepper Soup
Ingredients
Olive oil
4 large red peppers, halved and seeded
6 garlic cloves, unpeeled
225g feta cheese, plus more for topping
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
1 tsp dried thyme
1 tsp red pepper flakes, to taste
½ teaspoon smoked paprika
119g dry white wine (preferably sauvignon blanc)
950g low-sodium vegetable broth
790g crushed tomatoes
1 medium potato, peeled and diced
1 lemon, juiced
Salt
Black pepper
Garnish: crumbled feta, thyme, lemon zest, black pepper, olive oil
Method
Preheat the oven to 200℃. Place the feta chunk, halved peppers (cut side down), and garlic on a baking sheet lined with baking paper.
Drizzle everything with a bit of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until the peppers are soft and the skins are blistered.
While the vegetables are roasting, heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, thyme, red pepper, paprika, and salt and pepper. Sauté for five to seven minutes until softened.
Pour in the white wine and cook for two to three minutes. Add the diced potato, crushed tomatoes, and vegetable broth to the pot. Season with a pinch of salt.
Bring to a boil and simmer for about 15 to 20 minutes, or until the potatoes are fork-tender. Once the potatoes are tender, carefully blend the soup with an immersion blender or in batches with a heat-safe blender. Return to the pot.
Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (if desired) and squeeze the roasted garlic cloves out of their skins. Blend until smooth and add to the pot. Add in the lemon juice and adjust seasonings as needed.
Ladle the soup into bowls and garnish with crumbled feta, fresh herbs, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or a cheese toastie and enjoy!
