This rich and creamy roasted red pepper and tomato soup is an easy weeknight meal that takes less than 30 minutes to make from start to finish
Add olive oil and onions to a large pot. Cook for 2 minutes. Add in garlic and cook for 1 minute.
Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes.
Place in a blender and pulse until smooth and creamy. Add the soup back to the pot along with heavy cream, red pepper flakes, oregano, parsley, pepper and salt to taste.
Warm up the soup on low if needed and serve immediately with feta cheese, croutons and parsley if desired.