Roasted Red Pepper Chowder

Instructions

1. 1

   Preheat the oven to 200°C. Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skin is blistered and charred. Remove from the oven and let cool. Once cool enough to handle, peel off the skin, discarding it, and chop the flesh into large pieces.

2. 2

   In a large pot, heat the olive oil over medium heat. Add the chopped onions and cook, stirring occasionally, until they are softened and lightly browned, about 8 minutes.

3. 3

   Add the minced garlic to the pot and cook, stirring constantly, for 1-2 minutes, or until fragrant.

4. 4

   Add the diced potatoes, crushed tomatoes, vegetable broth, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes, or until the potatoes are tender.

5. 5

   Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender.

6. 6

   Stir in the chopped roasted red peppers, feta cheese, and heavy cream. Heat the soup over low heat, stirring occasionally, until the cheese is melted and the soup is heated through.

7. 7

   Taste and adjust the seasoning as needed. Serve the chowder hot, garnished with fresh parsley and a dollop of feta cheese, if desired.