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
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. 3. Slowly whisk in cream, and heat through.
4. Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.
Prep: 10 min
Cook: 15 min
Ready In: 25 min