Creamy and Delicious Feta Cheese and Roasted Red Pepper Soup

This Feta Cheese and Roasted Red Pepper Soup is a creamy and flavorful delight that will warm you up on a chilly day. Made with roasted red peppers, feta cheese, onions, garlic, and vegetable broth, this soup is bursting with Mediterranean flavors. The roasted red peppers add a smoky and sweet taste, while the feta cheese brings a creamy and tangy note. Serve it as an appetizer or a main course, and enjoy the comforting goodness.

Ingredients

• 2 large red bell peppers
• 1 medium onion, chopped
• 3 cloves of garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 cup crumbled feta cheese
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. Place the red bell peppers on a baking sheet and roast them in the oven for about 30 minutes, until the skins are charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers cool for 10 minutes. This will help loosen the skins.
4. Once the peppers are cool enough to handle, remove the skins, seeds, and stems. Chop the roasted red peppers into small pieces.
5. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent and fragrant.
6. Add the chopped roasted red peppers to the pot and stir well.
7. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld together.
8. Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
9. Return the soup to the pot and stir in the crumbled feta cheese and heavy cream. Cook over low heat, stirring constantly, until the cheese has melted and the soup is heated through.
10. Season the soup with salt and pepper to taste.
11. Serve the Feta Cheese and Roasted Red Pepper Soup hot, garnished with fresh basil leaves.

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