Your Recipe

Easy Roasted Pepper Soup

Ingredient Amount Calories
Peppers, raw, red, sweet 77.9625g 20kcal
Walnuts 113.4g 742kcal
Cheese feta 113.4g 301kcal
Paprika 9.2g 26kcal
Onions, yellow, raw 42.525g 16kcal

Recipe Tags:

Food

Recipe Instructions:

1 cup (4 ounces) chopped walnuts or cashews
6 medium (2¾ pounds) red or orange bell peppers
3 medium (1½ pounds) yellow onions
Extra-virgin olive oil
Kosher salt
4 teaspoons smoked paprika
4 ounces feta, halved,
½ cup brine reserved

Directions
Heat the oven to 425°F. While that’s heating up, add the walnuts to a blender and cover with 1 cup of hot water.
Remove the stems and seeds from the bell peppers, then roughly chop. Divide between 2 rimmed sheet pans. Halve and peel the onions, then roughly chop. Divide between the sheet pans.
On each sheet pan: Generously drizzle with olive oil, lightly season with salt, and sprinkle with the paprika. Use your hands to toss the ingredients on each pan until coated, then evenly spread out.
Roast for 25 minutes. Remove both sheet pans from the oven and use a spatula to shuffle everything around. On one sheet pan, scooch the vegetables to one side, leaving just enough space to add the feta pieces. Drizzle a little olive oil on the feta, flip it over, and then drizzle a little more.
Return the sheet pans to the oven and keep roasting for another 20 to 25 minutes, until the peppers are starting to char, the onions are soft, and the feta is tender. Remove from the oven.
Add ½ cup of feta brine to the blender with the walnuts and blend until smooth as possible, like store-bought nut milk. Add all the peppers and onions, plus whatever spiced oil is left on the pans, and the feta. Blend until smooth. Add 1 cup of water and blend again. Taste. More water for a looser soup? More salt or paprika? Adjust as needed.
Heat up however much you want to eat now in the microwave or on the stove. Then divide up the rest into airtight containers to refrigerate or freeze until later.

Nutrition Facts
Portion Size 356 g | ml
Amount Per Portion 1105
4621
kcal
kilojoules
% Daily Value *
Total Fat 100g 128%
Saturated Fat 22g 111%
Sodium 1304mg 57%
Total Carbohydrate 33g 12%
Dietary Fiber 13g 47%
Sugar 7.2g
Protein 36g 72%
Vitamin D 0.5mcg 2%
Calcium 703mg 54%
Iron 6.4mg 36%
Potassium 1022mg 22%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice.
Vitamins
Nutrient Amount DV
Vitamin A 491.881 mcg 55%
Thiamin [B1] 0.634 mg 53%
Riboflavin [B2] 1.307 mg 101%
Niacin [B3] 4.088 mg 26%
Pantothenic acid [B5] 2.221 mg 44%
Vitamin B6 1.514 mg 89%
Cobalamin [B12] 1.916 mcg 0%
Floate [B9] 187.791 mcg 0%
Vitamin C 104.836 mg 116%
Vitamin D 0.454 mcg 2%
Vitamin E 4.907 mg 33%
Vitamin K 16.311 mcg 14%
Betaine 1.071 mg 0%
Choline 71.02 mg 13%
Carbohydrates
Nutrient Amount DV
Total carbohydrate 33.3 g 12%
Sugars 7.2 g 14%
Dietary fiber 13.3 g 47%
Carbohydrate 29.6 g 0%
Net carbs 26.1g
Aminoacids
Nutrient Amount DV
Alanine 1.593 g 0%
Arginine 3.226 g 0%
Aspartic acid 3.441 g 0%
Cysteine 0.366 g 0%
Glutamic acid 6.311 g 0%
Glycine 1.129 g 0%
Histidine 0.93 g 0%
Isoleucine 1.688 g 0%
Leucine 3.015 g 0%
Lysine 1.94 g 0%
Methionine 0.72 g 0%
Phenylalanine 1.656 g 0%
Proline 2.58 g 0%
Serine 2.48 g 0%
Threonine 1.474 g 0%
Tryptophan 0.435 g 0%
Tyrosine 1.259 g 0%
Valine 2.155 g 0%
Minerals
Nutrient Amount DV
Calcium 703.1 mg 54%
Copper 1.94 mg 215%
Fluoride 0 mcg 0%
Iron 6.43 mg 36%
Magnesium 230.28 mg 55%
Manganese 4.2 mg 183%
Phosphorus 838.14 mg 67%
Potassium 1022.06 mg 22%
Selenium 23.22 mcg 42%
Sodium 1303.69 mg 57%
Zinc 7.45 mg 68%
Other
Nutrient Amount DV
Water 178.447 g 0%
Ash 9.168 g 0%