Feta Cheese and Roasted Red Pepper Soup

Roasted red peppers are featured in this intriguing pureed soup with onion, celery, red wine and mint. This is a very hearty soup, I recommend serving 6 to 8 ounces as an appetizer. Very good garnished with crispy bacon bits and mint.

• Preparation Time: 30 mins
• Cooking Time: 5 mins
• Total Time: 35 mins
• Calories: 139 Calories

Ingredients

• 1 teaspoon salt
• ¾ cup milk
• 2 tablespoons lemon juice
• 3 tablespoons sour cream
• 2 tablespoons minced garlic
• ¼ cup soy sauce
• ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper
• 1 ½ cups diced celery
• 8 ounces crumbled feta cheese
• ½ teaspoon ground coriander
• 2 red bell peppers
• 1 ½ cups diced onion
• 3 fluid ounces Merlot wine
• 8 large mint leaves

Recipe Instructions

Step 1

Preheat your oven's broiler. Place red bell peppers a few inches from the heat, and broil until blackened, turning frequently to roast evenly. Remove from the oven, cool slightly, and peel. Remove seeds, and chop into 1 inch pieces.

Step 2

Heat a skillet over medium-high heat, and spray with cooking spray. Add onions, garlic and celery, and saute with the cumin, coriander, cayenne pepper and salt until onions and celery are tender. Stir in the sour cream, Merlot, milk, soy sauce, lemon juice, feta cheese, roasted pepper, and mint leaves. Transfer portions of the soup to a blender, and process until smooth. Do not fill the blender more than halfway to prevent overflow. Heat puree in a saucepan until warm.