We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Chop the peppers and add to a roasting tray with the tomatoes. Drizzle with olive oil and season with smoked paprika, oregano, chilli flakes, salt and pepper.
Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil and add to the tray.
Roast at 200°C fan for 35-45 minutes until soft and slightly charred.
Squeeze out the roasted garlic and blend with the roasted veg and 250 ml stock until silky smooth.
Add to a pan with the cream and simmer for 5-10 minutes. Add a little more stock only if needed, keeping it as thick as possible.
Blend the feta, Greek yoghurt, olive oil and lemon until creamy.
Serve with a swirl of whipped feta, fresh basil, olive oil and a cheesy sourdough toastie.
Want to keep this recipe for later? We can email it to you!
For a vegan version, substitute feta with a plant-based cheese and use vegetable stock.
Adjust the amount of stock based on your desired soup thickness.
Can I use different types of tomatoes?
Yes, you can use any variety of tomatoes, but cherry or vine tomatoes add a nice sweetness.
How can I make the soup spicier?
Increase the amount of chili flakes or add a dash of hot sauce.
Can I prepare the soup in advance?
Yes, the soup can be made a day ahead and reheated before serving.
What can I serve with this soup?
A cheesy sourdough toastie pairs perfectly with this soup.
Is there a substitute for double cream?
You can use coconut cream for a dairy-free option.
