1 celery stalk
2 red peppers (cooked 425 degrees for 25 minutes) or 12 oz. jar whole roasted red peppers- drained & chopped
fresh parsley (mixed in and garnished)
1 bay leaf
vegetable stock (3 c. – or chicken)
cream (1 c. – I used Great Value Heavy Whipping Cream)
feta cheese crumbled
4 tbs. of butter
1 tbs. of flour
croutons (if you don’t want to make your own, bread if you do)
salt and pepper
red pepper flakes
Melt the 4 tbsp. of butter in a pot at medium heat. Once melted, add the chopped onion, carrots, and celery. Cook until softened, which will be about 5-10 minutes in. Add 1 tbs. of flour and leave for 2-3 more minutes. Add the tomatoes and smash them with the spoon. Add the chopped roasted red peppers.
Add the thyme, bay leaf, parsley, cumin, red pepper flakes, and the 3 c. of veggie stock! Let it simmer for 30 minutes and stir occasionally. Once simmered, remove the bay leaf and thyme sprigs.
Put the mix into a blender or food processor. At this point, you can either put the blended mix through a strainer back into your pot or just pour it all back in. I prefer my soup to have more texture, so I kept the chunks! Add the cream and reheat the soup on low or simmer.
Top with parsley, crumbled feta cheese, and croutons!
Stay cozy and enjoy! 🙂