Ingredients
4
4 servings
- •1 (12 ounce) jar roasted red bell peppers
- •1 (13.75 ounce) can low-sodium chicken broth
- •1 teaspoon minced garlic
- •¾ teaspoon dried oregano
- •⅛ teaspoon dried basil
- •1 cup heavy cream
- •½ cup crumbled feta cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 295
- Carbohydrate: 12g
- Fat: 26g
- Fiber: 0g
- Protein: 5g
- Sugar: 4g
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