1/2tspfresh parsley, plus more for garnishing, chopped
salt and pepper, to taste
crumbled feta cheese, for garnishing, if desired
croutons, for topping, if desired
Instructions
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. Take off of the heat and allow to cool slightly.
Place in a blender and pulse until smooth and creamy. About 30 seconds. You can also use an immersion blender and puree the soup right in the pot. 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.