Low Carb Baked Feta and Tomato Soup Recipe | @Atkins

Ingredients

• 1/4 teaspoon black pepper, ground USDA
• 426 grams fresh grape tomatoes
• 1/2 teaspoon table salt USDA
• 5 eas fresh garlic cloves USDA
• 4 cups chicken broth FNDDS
• 3 tablespoons olive oil USDA
• 1 large (2-1/4 per pound) fresh red bell pepper USDA
• 1/8 teaspoon red chili peppers, crushed flakes USDA
• 1/4 cup dried pine nuts, pignolia USDA
• 8 ounces feta cheese USDA
• 2 tablespoons fresh basil, chopped leaves USDA