Chef savvy
This roasted red pepper soup is an easy weeknight meal that takes less than 30 minutes to make.
01
Add olive oil and onions to a large pot. Cook for 2 minutes. Add in garlic and cook for 1 minute.
02
Stir in red peppers, roasted tomatoes and chicken broth. Bring to a simmer and cook for 10-15 minutes. Take off of the heat and allow to cool slightly.
03
Blend until smooth (30 seconds in a blender or use an immersion blender in the pot). Return to the pot, add heavy cream, red pepper flakes, oregano, parsley, and season to taste.
Serve immediately with feta cheese, croutons and parsley.