TikTok star Here’s Your Bite unveiled her take on the viral baked feta pasta for soup season (Image: Getty)
A few years ago, taste buds were taken by storm with a simple baked feta , which has now been transformed into a warming soup just in time for the chilly months.
Claire, known on as Here’s Your Bite, has put a seasonal twist on the dish and made it even more wholesome.
Earlier this week, Claire shared her festive creation in her latest video, saying: “I decided to turn the baked feta pasta into a delicious soup for the holidays.”
The creamy has left social media users drooling, clocking up over half a million views and prompting a flood of praise, reports .
An avid fan exclaimed: “Never thought to roast a block of feta, love this idea!”
The baked feta pasta recipe went viral on TikTok a few years back (Image: Getty Images)
With comments pouring in from @elizgreaves who gushed: “Omg this looks amazing,” to Angela who admired: “Your food always looks fabulous.”
Another simply said: “Goddamn that looks amazing thank you.”
Naader said: “That soup looks like I would eat the whole thing.”
For soup aficionados eager to elevate their culinary experience, Claire’s Roasted Feta and Red Pepper Soup might be the perfect concoction to try.
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Roasted Feta and Red Pepper Soup
Ingredients
- Olive oil
- 4 large red peppers, halved and seeded
- 6 garlic cloves, unpeeled
- 225g feta cheese, plus more for topping
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 1 tsp dried thyme
- 1 tsp red pepper flakes, to taste
- ½ teaspoon smoked paprika
- 119g dry white wine (preferably sauvignon blanc)
- 950g low-sodium vegetable broth
- 790g crushed tomatoes
- 1 medium potato, peeled and diced
- 1 lemon, juiced
- Salt
- Black pepper
- Garnish: crumbled feta, thyme, lemon zest, black pepper, olive oil
Method
Preheat the oven to 200℃. Place the feta chunk, halved peppers (cut side down), and garlic on a baking sheet lined with baking paper.
Drizzle everything with a bit of olive oil and season with salt and pepper. Roast for 25 to 30 minutes, or until the peppers are soft and the skins are blistered.
While the vegetables are roasting, heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onion, celery, carrots, thyme, red pepper, paprika, and salt and pepper. Sauté for five to seven minutes until softened.
Pour in the white wine and cook for two to three minutes. Add the diced potato, crushed tomatoes, and vegetable broth to the pot. Season with a pinch of salt.
Bring to a boil and simmer for about 15 to 20 minutes, or until the potatoes are fork-tender. Once the potatoes are tender, carefully blend the soup with an immersion blender or in batches with a heat-safe blender. Return to the pot.
Once the roasted feta and peppers are done, let them cool slightly. Peel the skins off the peppers (if desired) and squeeze the roasted garlic cloves out of their skins. Blend until smooth and add to the pot. Add in the lemon juice and adjust seasonings as needed.
Ladle the soup into bowls and garnish with crumbled feta, fresh herbs, a drizzle of olive oil, and cracked black pepper. Serve with crusty bread or a cheese toastie and enjoy!