Roasted Red Pepper Soup

    A simple and delicious soup that hinges on having a great stock as the base.


    • 1 Gallon Homemade Stock
    • 5 Roasted Red Peppers
    • Feta
    • Shredded Chicken
    • Spinach


    1. We started with about a gallon of homemade stock. Toss in 5 roasted red peppers and blend until smooth. Stir in feta to taste. Add in shredded chicken and a bag of spinach and cook a few minutes to heat and wilt the spinach. Serve with more feta on top.


    Today’s entry for soup Monday is crazy easy and insanely delicious, but it hinges on having homemade stock ready to go. If you make this with store bought stock, it will still taste good, but won’t be quite as amazing. Most of the soups I make are loaded with flavors, so using store bought stock is just fine, but this one doesn’t have many ingredients so they need to be the best they can possibly be.

    Chop up the spinach a little so that you don’t have these big leaves floating around the soup.

    Roast the peppers and then peel them and remove the seeds. Add to your simmering stock.

    Blend up the peppers right into the stock.

    Add feta, chicken, and spinach. Yum!

    A little more feta on top. The homemade stock mixes with the peppers and feta to create a really flavorful broth in this soup.

    The combo is perfect and it’s really east to put together if you have the homemade stock ready to go.