Bell Pepper Soup with Feta Cheese

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Core the peppers and tomatoes, cut into small pieces and pass through the juicer. Set the liquid aside.
Bring the vegetable stock to the boil and stir in the cream or creme fraiche. Turn down the temperature and stir in all the liquid from the peppers and tomatoes, do not boil anymore. Season with salt and fresh black pepper. Turn the temperature to the lowest level, add the diced feta cheese and the roughly chopped basil leaves. A couple of whole basil leaves can be used as decoration.
This soup is a poem and, especially for the summer months, wonderfully refreshing and not stressful. Leftovers can also be eaten cold like a gazpacho the next day.
This goes well with fresh white bread and a dry red wine.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.