Roasted Red Pepper and Tomato Soup
Ready In: 30 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1⁄4 cup onion, chopped
- 1 garlic clove, diced
- 1 (8 ounce) jar roasted red peppers (Use Florina or Piquillo)
- 1 (14 ounce) can diced tomatoes
- 1 1⁄2 cups chicken stock
- 1 teaspoon basil
- salt and pepper
- 1 cup heavy cream
- 6 ounces feta cheese, crumbled
Directions
- Cook onion and garlic in olive oil over low heat until soft.
- Add peppers, tomatoes, chicken stock, basil and salt and pepper.
- Bring to boil and simmer gently for 15 - 20 minutes.
- Let cool, puree in blender & return to pan; keep covered.
- To serve, add cream to the soup and slowly re-heat.
- Divide feta between four soup bowls, pour in soup and serve.
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