Delicious Red Pepper Soup with a Creamy Twist of Feta Cheese

Indulge in the vibrant flavors of roasted red peppers in this succulent soup, garnished with a generous crumble of creamy feta cheese. This recipe combines simple ingredients to create a silky smooth soup that hits all the right notes. Perfect for a cozy night in or an elegant dinner party, this red pepper soup will leave your taste buds delighted and craving for more. With just a little effort, you can create this impressive dish that will impress everyone at the table.

Ingredients

• 4 red bell peppers
• 1 medium onion
• 3 cloves of garlic
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 cup heavy cream
• Salt and pepper to taste
• Crumbled feta cheese for garnish
• Fresh basil leaves for garnish

Directions

1. Preheat the broiler in your oven. Place the red bell peppers on a baking sheet and broil until the skins are charred and blistered, turning them occasionally to ensure even charring. This should take about 10-15 minutes. Once done, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers cool for about 15 minutes. This will make it easier to remove the skin later.
2. While the peppers are cooling, heat a large pot over medium heat. Add a drizzle of olive oil and diced onions to the pot. Sauté the onions for about 5 minutes until they are translucent and fragrant. Then, add the minced garlic and cook for an additional minute.
3. As the onions and garlic cook, start peeling the skin off the roasted red peppers. The skin should come off easily due to the charring. Once peeled, remove the stem and seeds from the peppers and roughly chop them into smaller pieces.
4. Add the chopped roasted red peppers to the pot with the onions and garlic. Stir in the vegetable broth, diced tomatoes (with their juices), paprika, cayenne pepper, and dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
5. After simmering, remove the pot from the heat. Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, blend the soup in batches and be cautious of the hot liquid.
6. Return the blended soup to the pot and place it back on the stove over low heat. Stir in the heavy cream and season with salt and pepper to taste. Allow the soup to heat through, but do not let it come to a boil.
7. Serve the red pepper soup hot in bowls. Garnish each bowl with crumbled feta cheese and fresh basil leaves. The feta cheese adds a tangy and salty flavor, while the basil provides a refreshing herbal note. Enjoy this delightful soup with crusty bread or a side salad for a complete and satisfying meal.

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