How To Make Red Pepper Soup with Feta Cheese

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  • 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.