Roasted Pepper Feta Soup

Steps:

1. Slice up all the vegetables into large chunks.
2. Mix up all of the vegetables with olive oil and seasonings.
3. On a large sheet pan add the vegetables and the feta block.
4. Put in the oven for at least 20 minutes.
5. Make the broth to taste – roughly 3+ cups amount.
6. Remove the pan from the oven, and add the vegetables and cheese to a blender. Add in the broth to achieve the desired thickness.

⭐️ Chef Notes ⭐️

• This is a great dish to make when your peppers and tomatoes are a bit too ripe (or old) to eat fresh. Feel free to toss in other vegetables you need to use up – remember to adjust the cooking time accordingly.
• Roast some jalapeños for some heat!
• You can use a ready made broth, but a simple mushroom seasoning broth adds a nice umami to the soup. Premade broth/stocks tend to have more preservatives and a higher level of sodium.
• When adding vegetables to the pan, make sure the olive oil evenly coats the pan before adding the cheese to avoid sticking.
• Not happy with the color? Add some paprika.