Ingredients

• 1 (12 ounce) jar roasted red bell peppers
• 1 (13.75 ounce) can low-sodium chicken broth
• 1 teaspoon minced garlic
• 3/4 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1 cup heavy cream
• 1/2 cup crumbled feta cheese

Instructions

1. In a food processor or blender, process undrained peppers with chicken broth, garlic, oregano, and basil until smooth.
2. Transfer liquid to a saucepan, and heat over medium-low heat. Simmer for 5 minutes. Slowly whisk in cream, and heat through.
3. Serve in soup bowls over crumbled feta cheese. Sprinkle additional feta cheese and oregano on top for garnish.