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Red Pepper Soup with Feta Cheese

By: AMYGANYO 
"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!"

This Kitchen Approved Recipe has an average star rating of 3.8 Rate/Review | Read Reviews (3)

Prep Time:
10 Min
Cook Time:
15 Min
Ready In:
25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 (12 ounce) jar roasted red bell peppers
  • 1 (13.75 ounce) can low-sodium chicken broth
  • 1 teaspoon minced garlic
  • 3/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1 cup heavy cream
  • 1/2 cup crumbled feta cheese

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 295 | Total Fat: 26.2g | Cholesterol: 100mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on May 30, 2006 by Caroline C   view full review
This was good. I roasted my own peppers because I don't much care for the flavor of the stuff...
The reviewer gave this recipe 3 stars. This recipe averages a 3.8 star rating.
Reviewed on Dec. 21, 2007 by LORALEIGH   view full review
I'm only giving this recipe 3 stars because it was just OK for me, and if you need something...
The reviewer gave this recipe 4 stars. This recipe averages a 3.8 star rating.
Reviewed on Mar. 20, 2007 by Jason   view full review
This soup saved me on a night where I had 30 minutes between one engagement and the next. I...

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