Red Pepper Soup with Feta Cheese recipe

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Ingredients

1 (12 ounce) jar roasted red bell peppers
1 (13.75 ounce) can low-sodium chicken broth
1 teaspoon minced garlic
¾ teaspoon dried oregano
⅛ teaspoon dried basil
1 cup heavy cream
½ cup crumbled feta cheese

Nutrition Info

294.9 calories
carbohydrate: 12.2 g
cholesterol: 99.8 mg
fat: 26.2 g
fiber: 0.2 g
protein: 5.3 g
saturatedFat: 16.7 g
servingSize: -
sodium: 442.4 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.

  2. Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.

  3. Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.

Recipe Yield

4 servings

Recipe Note

A quick and easy soup that looks elegant and tastes wonderful! The wonderful color and mild flavor make it an excellent first course for Thanksgiving Dinner! Reheats nicely in the microwave if you need to prepare a day in advance!

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