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|Red Pepper Soup with Feta Cheese|
"A quick and clean soup that appears fashionable and tastes first rate! The tremendous coloration and moderate flavor make it an top notch first route for Thanksgiving Dinner! Reheats nicely inside the microwave if you need to put together an afternoon in advance!"
- 1 (12 ounce) jar roasted purple bell peppers
- 1 (13.Seventy five ounce) can low-sodium chook broth
- 1 teaspoon minced garlic
- 3/four teaspoon dried oregano
- 1/8 teaspoon dried basil
- 1 cup heavy cream
- 1/2 cup crumbled feta cheese
|Prep : 10M||Cook : 4M||Ready in : 25M|
- In a food processor or blender, system undrained peppers with chook broth, garlic, oregano, and basil until easy.
- Transfer liquid to a saucepan, and warmth over medium-low warmness. Simmer for 5 minutes. Slowly whisk in cream, and heat via.
- Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on pinnacle for garnish.
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