Roasted Red Pepper Soup with Almond Feta Gremolata
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, peeled and crushed with the side of a knife
  • 2 tablespoons raw, unpeeled almonds
  • 1 dried New Mexico chili
  • 2 ½-inch thick slices of baguette
  • ½ medium onion, peeled and roughly chopped
  • 2 roasted red peppers, roughly chopped
  • Leaves from 1 large sprig of thyme
  • 3 cups vegetable stock
  • 2 teaspoons red wine vinegar
  • Salt and pepper
  • 1 teaspoon finely grated lemon zest, from about ½ a small lemon
  • 4 tablespoons crumbled Fresh Start Fauxmage Almond Feta
  • 4 tablespoons chopped fresh mint, around three sprigs
  • 4 tablespoons chopped fresh parsley
  • 2 tablespoons extra virgin olive oil
  • Kosher salt to taste
  1. In a medium pot, heat the oil until hot but not smoking
  2. Add the crushed garlic and cook until browned on one side, flip and brown the other side. Remove from the pot with a slotted spoon, leaving as much oil in the pan as possible
  3. Add the almonds to the hot oil and toast until well browned. Remove from the oil and set aside with the garlic
  4. Add the chili to the hot oil and toast until it darkens on all sides, remove from the oil and reserve with the garlic and almonds. Toasting the chili will only take 10-15 seconds per side.
  5. Add the bread to the remaining oil and toast until deeply browned on both sides. It will absorb most of the remaining oil, but some should remain in the pot. Reserve with the garlic, chili, and almonds
  6. Lower the heat and sweat the onions in the remaining oil until they are tender, around 10 minutes. If there isn’t enough oil to coat the onions, add a little more to the pot.
  7. Add the roasted peppers, garlic, almonds, chili and bread to the pot
  8. Add the thyme and the vegetable broth
  9. Bring to a gentle simmer and cook, partially covered, until the onions and peppers are thoroughly softened, around 15-20 minutes
  10. Remove from the heat and allow to cool for 10 minutes or so before blending
  11. Add to a blender and carefully pulse to allow steam to escape (it is a good idea to cover the top of the blender with a rag or kitchen towel in case of splatters. Be very careful when blending hot liquids, it is easy to burn yourself). Once the bulk of the steam has been expelled, continue to process until it is fully blended. You can make this perfectly smooth or leave a little bit of texture.
  12. Return it to the pot and reheat to serving temperature
  13. Add the red wine vinegar and season with salt
To prepare the Gremolata:
  1. Combine all of the ingredients in a small bowl and mix well. Be sure not to break up the almond feta too much, you want many pea-sized pieces to remain
  2. Ladle the soup in to 4 bowls and top each with a couple of tablespoons of the Gremolata.
Recipe by Two Happy Rabbits at