A Feta-Pepper Tomato Soup with Greek Flair - Biscayne Times

Name: A Feta-Pepper Tomato Soup with Greek Flair - Biscayne Times
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 and pepper to taste; 1 fresh baguette, cut into 1/2″ slices and pan-seared; Smoked paprika; Herbes de Provence

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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...

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