Ingredients

The following ingredients have 4 Servings
  • 2 red bell peppers (stemmed, seeded, and chopped into big pieces)
  • 4 tomatoes (vine-ripened, coarsely chopped into large pieces)
  • 3 garlic cloves (in the peel)
  • 2 whole rosemary sprigs (fresh)
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon paprika
  • 1 cup milk (low-fat (alternatively, can use unsweetened soy or almond milk))
  • 1/2 cup crumbled feta cheese
  • 1/2 cup scallions (sliced)

Instruction

  • Preheat oven to 425 degrees.
  • Toss bell peppers, tomatoes, garlic, and rosemary with the olive oil, salt, and paprika in a large bowl. Spread evenly onto a parchment-lined or nonstick baking sheet and roast for 25 to 30 minutes.
  • Remove rosemary sprigs and garlic cloves from the sheet. Working in batches, put tomato and peppers into the blender, filling halfway each time, and pureeing the ingredients until smooth. Add the puree to a soup pot over medium-low heat. Stir in the milk to combine.
  • Serve topped with crumbled cheese and scallions. Enjoy!