Recipe

Roasted Red Pepper Soup With Feta Recipe

	Nikchick / All my dishes 2 years, 7 months ago A light red pepper soup, a perfect lunch with a salad or sandwich. Can be served hot or cold. Prep:10m Cook:10m Servings:4	Nikchick
	vegetable soup

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Fans

chemom

shawdowsmo

decobabe

notyourmom

Ingredients

2 (16-ounce) jars roasted red peppers, drained

1 tablespoon olive oil

1/2 cup chopped onion

3 cloves garlic, minced

1 cup sliced mushrooms

1 teaspoon dried thyme

1 teaspoon dried oregano

2 bay leaves

6 cups reduced-sodium vegetable broth

1/2 cup low-fat milk

1/4 cup chopped fresh basil

salt and cayenne pepper

1/4 cup feta cheese

Directions

Place red peppers in a blender or food processor and process until smooth. Set aside.

Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, 1 minute. Add mushrooms and cook until softened and until liquid is released, about 3 minutes. Stir in thyme, oregano, and bay leaves.

Add red pepper puree and broth and bring to a boil. Reduce heat to medium, partially cover pan and simmer for 5 minutes. Add milk and simmer 1 minute to heat through.

Remove from heat, remove bay leaves and stir in basil. Season to taste with sale and cayenne. Ladle soup into bowls and top with feta. Serve warm or chilled.

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Comments

notyourmomma 2 years, 7 months ago said:
I love roasted peppers and often roast my own home grown. Can't wait to try this recipe when the peppers get ready for reaping. Soups are my favorite. I love to sprinkle feta cheese on our gazpacho. Great idea.

nikchick 2 years, 7 months ago said:
I agree this soup would be great with fresh roasted red peppers!

decobabe 2 years, 6 months ago said:
I'll make this, for sure. I'm seeing it in the garden at a lunch with friends.

shawdowsmom 1 year, 5 months ago said:
I like the idea of the pre-roasted peppers as an option to roasting your own when in a time crunch. Thanks for the post. It sounds great and gets my 5.

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