Yummy Roasted Red Pepper Soup with Walnuts and Feta!

Inspired by Emma Laperruque @ Food 52, I created my own version of this delicious and healthy “Roasted Red Pepper Soup with Walnuts and Feta”. Instead of cashews I used walnuts and it made all the difference. You can also substitute walnuts for a regular milk or cream. Delicious!


1 cup (4 ounces) chopped walnuts

5-6 medium (2¾ pounds) red bell peppers

3-5 medium yellow onions

4 teaspoons smoked paprika

4 ounces feta, ½ cup brine reserved

2 tablespoons extra-virgin olive oil

Kosher salt

Pumpkin seeds (optional)

Add the walnuts to a blender and soak with 1 cup of hot water.

Chop the peppers and onions. Mix together with olive oil, salt, paprika and divide evenly between 2 baking sheet pans. Bake at 425 F for 20 minutes.

Remove both sheet pans from the oven, mix gently, add feta and bake for another 20-25 minutes till soft.

In the mean time blend the walnuts with additional 1/2 cup of feta brine.

Add the peppers and onions and blend everything together. Add water and more seasoning if needed.

Serve with toasted pumpkin seeds and a side of fresh baked corn bread. Enjoy!

Next Article >
Split Pea Soup