Drizzle a little olive oil on the feta, flip it over, and then drizzle a little more. On one sheet pan, scooch the vegetables to one side, leaving just enough space to add the feta pieces. Remove both sheet pans from the oven and use a spatula to shuffle everything around. Use your hands to toss the ingredients on each pan until coated, then evenly spread out. On each sheet pan: Generously drizzle with olive oil, lightly season with salt, and sprinkle with the paprika.Halve and peel the onions, then roughly chop. Remove the stems and seeds from the bell peppers, then roughly chop.While that’s heating up, add the walnuts to a blender and cover with 1 cup of hot water. But if you’re feeling peppy, play around with the ingredients we already use: Try a drizzle of olive oil, plain or paprika-infused (more on that here) crumbled feta, plain or roasted toasted nuts or mix and match. Most days, I just dig in with a hunk of bread alongside. (If you can’t find feta in brine, you can swap in lightly salted water.) Garnishes are optional, depending on your energy. Meanwhile, the brine bolsters the nut milk, adding savoriness and saltiness, much like a broth. A creamy slab gets roasted with the peppers and onions. Depending on what’s around, use walnuts or cashews, which are both soft enough to be briefly soaked, then blended into a silky milk, no straining required.
Peppers and nuts are a magical combo, beloved in many dishes from Syrian muhammara to Spanish romesco, and this soup hinges on that sweet-earthy contrast. After chopping and roasting the peppers, the sorta-charred skins get puréed with everything else (and no, you don’t need a high-speed blender-I don’t have one either). Whichever you pick, there is no peeling needed. While most roasted pepper soups start with red peppers, I’ve found that orange ones taste just as wonderful-and, if you ask me, the pumpkin color is even prettier. No tomatoes, no carrots, no herbs, no garlic, no broth. Besides the namesake ingredient, all you need are onions, nuts, feta, and paprika (plus staples like oil and salt). Mostly peppers, this minimalist soup comes together with just a handful of ingredients.
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