A Feta-Pepper Tomato Soup with Greek Flair

Name: A Feta-Pepper Tomato Soup with Greek Flair
Ingredients: 1 white onion, coarsely quartered and broken apart; 2 large red bell peppers, seeded and coarsely chopped; 3 large vine-ripened tomatoes, seeds removed and coarsely chopped into chunks; 1/2 cup peeled garlic; Rosemary sprigs; 1 16-ounce can chickpeas, drained; 1 pound feta cheese, cut into 1/2″ slices; 1/4-1/2 cup avocado oil; 32 ounces vegetable stock; Salt; pepper; 1 fresh baguette, cut into 1/2″ slices and pan-seared; Smoked paprika; Herbes de Provence

www.biscaynetimes.com

Soups can be very layered, as with a great bouillabaisse, or a bit more basic, though no less delicious, like my mom’s borscht. No matter the level of complexity, soup can be a superb appetizer or...

Keywords

feta cheese
Culinary Adventures
Travel Memories
North Miami
Greece
Italian Pasta
Astoria
food photography
MasterChef
Mediterranean Cuisine
Recipe
cooking
Food Blog
Home Cooking
comfort food
Chef Sid
Tomato Soup
bell pepper
Chickpeas
Roasted Vegetables

View full recipe on www.biscaynetimes.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.biscaynetimes.com.

Share this recipe:

Cooking tools: