The rich flavors of roasted vegetables are paired with a sweet corn and salty feta topping in this velvety roasted red pepper soup.

Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.
roasted red pepper soup with corn and feta

Who needs menu planning when you can stand in front of your fridge and play “What Should I Roast Next” Roulette?

I mean, really.

No brainer.


This week’s lucky (unlucky? lucky for me?) candidates were a crisper full of bell peppers and a counter full of rotting tomatoes.

I mean, obviously I cut all the moldy parts off but really, I was just doing them a favor.

It was not a good look for them.


These peppers, on the other hand, were total drop dead diva beauties and I cringed a little to cut them open, tear out their seedy guts and plop them down on my baking sheet.

But then my whole apartment smelled like roasted peppers for days and all of a sudden I didn’t feel so bad anymore.

Funny how life works that way.


Oh corn.

You are the wind beneath my wings.

No, you are. NO YOU ARE.


And then all the kings horses and all the kings men got roasted, simmered and pureed into red velvety roasted bell pepper soup smithereens.

You know, the dreamy kind.


When you’re having soup as simple as this, you really need to choose your ingredients wisely from the (hopefully not moldy) tomatoes right down to the tablespoons of olive oil. Olive oil can have ridiculously different flavors and profiles depending on where it’s from, which pair better (or worse) with different kinds of meals. Some of my favorites to mix and match come from the Pompeian Varietals collection, which consists of three mono-varietal extra virgin olive oils that celebrate the unique flavor profiles of distinct olive varieties. For this soup, I chose the Picholine, namely for its herbal undertones and light flavors that added to without distracting from the rich roasted veggie notes. Pretty much the perfect slurp.

Roasted Red Pepper Soup with Corn and Feta
The rich flavors of roasted vegetables are paired with a sweet corn and salty feta topping in this velvety roasted red pepper soup.
Yield: 4 servings
  • 5 large red bell peppers, halved, cored and seeded
  • 4 large heirloom tomatoes, cored and quartered
  • 4 large shallots, divided, 3 halved and 1 minced
  • 8 large garlic cloves
  • extra virgin olive oil, for drizzling
  • kosher salt and freshly ground black pepper
  • ¼ tsp smoked paprika
  • 2½ cups vegetable broth
  • 3 ears sweet corn, husked and kernels cut off the cob
  • 1 tsp fresh thyme leaves
  • 1 tbsp unsalted butter
  • ¼ cup crumbled feta cheese
  1. Heat oven to 425F.
  2. In a large bowl, toss together the peppers, tomatoes, 3 halved shallots, and garlic cloves. Drizzle with the olive oil and season generously with salt and black pepper. Arrange skin side up on a large, rimmed baking sheet.
  3. Roast for 45-60 minutes, or until everything is charred and the skins are wrinkly. Remove from the oven and let cool slightly. Peel the skins from the peppers and tomatoes and discard. Pour the roasted veggies into a large pot. Stir in the smoked paprika and veggie broth. Bring to a boil and then lower the heat, simmering uncovered for 15 minutes. Puree in a blender or in the pot with an immersion blender.
  4. Season to taste with salt and black pepper.
  5. Meanwhile, heat a medium pan over medium heat. Add a tablespoon of olive oil and the minced shallot to the pan. Cook until shallot becomes tender and translucent, about 2-3 minutes. Add in the corn kernels, as well as some salt and black pepper, and the thyme. Cook for 2 minutes and then stir in the butter until melted. Remove from the heat.
  6. Divide the soup among 4 bowls and then sprinkle with the corn mixture and crumbled feta cheese.
Nutrition Information
Serving size: 1 bowl

Roasted vegetables are perfect for soups! For more recipes that use them, check out these:

honey curry bread and warm and spicy cashew tomato soup

Warm and Spicy Cashew Tomato Soup

curried eggplant soup

Curried Eggplant Soup

indian-spiced roasted squash soup

Indian-Spiced Roasted Squash Soup

From Around the Web:

Roasted Squash Soup with Maple-Glazed Bananas from Culinary Covers

Roasted Red Pepper and Sweet Potato Soup from Taste and Tell

Roasted Cauliflower Soup with Spicy Peanut Butter Creme from An Edible Mosaic

Roasted Garlic and Parsnip Soup with Sage Lemon Butter from Love & Olive Oil


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39 Responses to Roasted Red Pepper Soup with Corn and Feta

  1. Sune Moolman says:

    The soup really looks fantastic, I love the simplicity of it.
    I have the hugest crush on that yellow bowl though!

  2. Oh Joanne, I love corn! I don´t know why, but I´m not creative enough to use it in my dishes. I almost always end up just boiling them and eating after a dish or so. That´s why I love being inspired with a post like yours =)

  3. With a cooler, rainy day in Boston today, I could SO go for this soup! Loving everything about it.

  4. Roasted peppers are soooo good! Loving the looks of this soup, girl!

  5. Dude, I love roasting vegetables. . and yes, you were doing them a favor. 🙂 This soup looks so good. . roasted red bell pepper soup is one of my daughter’s favorites! and yes, love Pompeian and have tried the Picholine too! In fact, I still have some in my pantry! Looking forward to meeting you too. . can’t believe BHP is tomorrow?!!!

  6. Nicola says:

    This soup looks delicious and I love that your still using late summer produce. No reason to let our tomatoes and red peppers rot before the pumpkin and squash is even ready!

  7. Yay for soup season! Really, all year is soup season for me, but all I want is an oversized sweater, a big bowl of this soup, and cozy chair to sit in. And extra feta on top (obvs). There’s nothing dreamier than roasty veggies!

  8. Yeah, soups I adore them. There was never a better use for these vegetables Joanne.

  9. I love red peppers, especially when roasted. I’ve never had them as a soup though – this looks great! My fridge runneth over with veg right now….

  10. I love how beautiful that soup looks – definitely takes advantage of all the end of summer veggies. Gorgeous!

  11. WE love that smell – are you kidding girl… who wouldn’t ? This soup sounds amazing! Good job Joanne

  12. This looks SUPER delish! Love LOVE roasted veggies anyway I can get them! SO sweet!

  13. To have my house smell like roasted red peppers would be total bliss! Why aren’t there roasted red pepper candles I wonder??? 🙂
    Speaking of bliss- this soup is the embodiment of it!

  14. SallyBR says:

    I’ve never made roasted red pepper soup, and it’s one of the things on my endless list to make. I’ve ordered in restaurants, of course, but for some reason never tackled it in my own kitchen.

    your version with corn and feta seems like a dream to me…

  15. Sues says:

    Everything in this post is so beautiful, especially the final product! And that corn? I’m obsessed with fall food, but will deeply miss corn and tomato season!

  16. I wasn’t always the biggest fan of red peppers but ROASTED red peppers I can definitely get behind. This looks perfect for today’s colder weather!

  17. Meg says:

    Oooh, this sounds delicious! Totally something I would fight my husband for the last little drop of, that’s for sure.

  18. Wow that looks delish! I have been on a big soup kick the last month: carrot ginger soup, minestrone soup with chard, chard and potato soup.

    Too bad it’s still in the 80’s here. That was the problem last winter too – never really got cold.

    Here’s to hoping that
    1. It cools down this winter (though I don’t expect it to start until late October)
    2. We get rain! (but not until our new roof goes in next week!)

  19. You’d think it wouldn’t be possible to overeat soup…but with this soup, I sense I could manage it.

  20. Pam says:

    Bookmarked. I love everything about this soup!

  21. No two words go better together than velvety and soup. This looks so yummy – I can practically taste your soup just by looking at the pictures. Mmmmm!

  22. Krista says:

    How I will love this soup when my peppers start growing. 🙂 Adding the corn and feta is purely marvelous. 🙂

  23. I love the smell of roasted peppers. Once I was roasting them on my stove in my 780 sq.ft. apartment and the alarm went off. The apt was filled with smoke. I was so startled and scared, I ended up using the roasted peppers out of the jar from Trader Joe’s. LOL!
    Gorgeous recipe

  24. Eileen says:

    Roasted red peppers are the best! Super sweet and summery, especially with all that beautiful corn in the mix. I would have a hard time not tossing this soup with some pasta and calling it sauce!

  25. What a lovely colour, I bet the feta makes it extra creamy 😀

    Choc Chip Uru

  26. O.K. this is seriously my idea of a perfect tribute to the beginning of all things fall and chilly. Love the simple yet exploding with flavor ingredients!

  27. Oh my goodness, this soup sounds amazing! My boyfriend hates tomatoes, but I think that even he wouldn’t be able to turn this down!

  28. I am a soup person and I would love this one. Yum.

  29. Kelly says:

    Love roasted red peppers and they were totally waiting for you to find them. Gorgeous color on this soup and the feta and tomatoes sound amazing together!

  30. A simple and very flavourful soup!

  31. I just need a big bowl of this and a loaf of crusty bread, pure comfort!

  32. Mira says:

    Such a simple and inspiring idea for a tasty soup! I love the flavor of roasted (grilled) peppers, it is very unique! Topped with feta – yes, yes, yes !

  33. Omg this is SUCH a gorgeous soup. Anything-roasted red pepper is seriously my love language with sweet corn and feta coming in close second. Oh, how I’d love a huge bowlful of this right about now. 😉

  34. I’m so glad it’s roasting season. This soup might just help me survive the winter.

  35. Isadora says:

    I love the what should I roast next game! It is currently my favorite game! There is a huge sale on red peppers at the store right now, so I see this soup in my future very soon 🙂

  36. Kate says:

    I want this so badly right now! We’re doing black bean soup for dinner, but this looks better.

  37. mmm i love roasted red peppers! never thought to make them into soup! Amazing!

  38. sara says:

    So pretty!! Love love love the colors.

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