Feast TV: Roasted Red Pepper Soup

Roast red peppers on the grill at the highest setting until charred and starting to collapse, or broil them in the oven.

Immediately steam the roasted peppers in a paper bag or Tupperware container for 20-30 minutes to make peeling easier.

Dice the onion and smash a few cloves of garlic.

Cut cherry tomatoes in half.

Heat olive oil in a pot on medium-high heat.

Add diced onions to the pot and sauté until fragrant.

Add roasted red peppers, halved cherry tomatoes, and smashed garlic to the pot.

Pour in the reserved juice from the roasting of the peppers and let it simmer briefly.

Add 4 cups of veggie stock to the pot and allow the mixture to simmer for about 15 minutes.

Puree the soup until smooth.

Stir in cream to finish the soup.

Top the soup with crumbled feta and chopped parsley.

Equipment Needed

Spice Level:

Dietary