This chilly winter weather makes me crave soup. We have been eating soup almost every day! How about you?

This Artichoke and Roasted Pepper Soup is something a little “outside the box”. It’s light and it’s different. I usually roast my own peppers, or pull some out of the freezer, but you can also purchase jars of roasted red peppers in many stores these days. The artichokes can be canned or frozen. You’ll want to use the plain ones, not those that are marinated (which are usually in jars).

In the next post I’ll show you how to make Bread Bowls-a fun way to serve almost any soup!



Artichoke & Roasted Pepper Soup Recipe

Yield: Serves 8


  • 1/2 C. (115 g) butter
  • 1 small onion, minced
  • 1 clove garlic, minced
  • 1/2 C. (60 g) flour
  • 10 C. (2 1/2 liters) chicken broth
  • 1/2 C. (50-60 g) feta cheese, crumbled
  • 1 T. lemon juice
  • 1 tsp. dried basil
  • 1 can artichoke hearts, chopped (not marinated) or 1 1/2 C. frozen artichoke hearts (thawed)
  • 1 C. roasted red pepper, chopped


  1. In a large pan, sauté the onion and garlic in melted butter until tender.
  2. Add the flour and stir until smooth. Add the broth and bring to a boil, stirring constantly.
  3. Add feta, lemon juice, basil, salt, and pepper to taste. Simmer for 5-10 minutes.
  4. Stir in artichokes and roasted peppers and heat through.

Artichoke & Roasted Pepper Soup is on page 40 of Around Our Table.


  1. 1-11-2020

    could I use soy milk instead of the feta?

  2. 1-11-2020

    I think it might work. Haven’t tried it but I’ve often used soy milk in place of milk. The feta doesn’t actually melt into the soup, really, so some soy cheese might be another possiblity. If you try it, let me know how it works out.

  3. 1-12-2020

    Thank you so much for the recipe…Sounds great for a cold wintry day.

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