- 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
In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.