Roasted Red Pepper Soup with Tahini and Feta
Best Product for Roasted Red Pepper Soup with Tahini and Feta
Recipe Notes
Sweet roasted peppers and nutty tahini make this cozy Roasted Red Pepper Soup with Tahini and Feta truly special. After simmering and blending into a silky texture, a splash of cream and salty feta add the perfect finishing touch. It is a smoky, tangy, and comforting bowl that is easy to whip up and even easier to love. Perfect for a chilly night at home with family.
Ingredients
• 3 tablespoons unsalted butter
• 1 large sweet onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable broth
• 1 (16-ounce) jar roasted red peppers, drained
• 3 tablespoons tahini, well stirred
• Kosher salt and black pepper, to taste
• 1/2 cup finely crumbled feta cheese
• 1/2 cup heavy cream
• Roughly chopped fresh parsley, for garnish
Instructions
• In a large Dutch oven, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring frequently, until lightly browned, 1–2 minutes.
• Add the vegetable broth, roasted red peppers, and tahini, and increase the heat to medium-high. Bring the soup to a boil, then reduce the heat to low, cover, and simmer until the roasted red peppers begin to fall apart, about 15 minutes.
• Remove the pot from the heat and let cool slightly. Working in batches, carefully purée the soup in a blender until smooth. Return the soup to the pot over low heat and season to taste with salt and pepper.
• Divide the soup among serving bowls. Drizzle with heavy cream and garnish with feta and fresh parsley.