Name: Roasted Red Pepper and Tomato Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6
Ingredients: 2 Red Bell Peppers (roasted, skins removed, and diced); 1 small yellow onion (diced); 1 large carrot (diced); 1 stalk celery (diced); 3 cloves garlic (minced); 1 28 ounce can diced tomatoes with juices; 5 Tablespoons tomato paste; 1 teaspoon dried basil; 1/2 teaspoon kosher salt; 2 Tablespoons olive oil; 1 quart vegetable stock; 6 ounces feta cheese, diced