Roasted Red Pepper Soup with Tahini and Feta

Roasted red peppers and tahini form the foundation of this soup, bringing both sweetness and depth. After a gentle simmer, the mixture is blended until smooth, then finished with a touch of cream and briny crumbled feta. The result is a balanced interplay of smoky, nutty and tangy elements, with a finish that feels both vibrant and composed.

• 3 tablespoons unsalted butter
• 1 large, sweet onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 4 cups low-sodium vegetable stock
• 1 (450g) jar roasted red peppers, drained
• 3 tablespoons tahini, well-stirred
• Kosher salt and black pepper, to taste
• 1/2 cup finely crumbled feta cheese
• 1/2 cup double cream
• Roughly chopped fresh parsley, for garnish

In a large Cast Iron Casserole, melt butter over medium heat. Add onion and cook, stirring occasionally, until translucent, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato paste and cook, stirring frequently, until lightly browned, about 1 to 2 minutes.

Add vegetable broth, roasted red peppers, and tahini, and increase heat to medium-high. Bring soup to a boil, then reduce heat to low, cover and simmer until roasted red peppers begin to fall apart, about 15 minutes.

Remove pot from the heat and allow to cool slightly. Working in batches, carefully puree soup in a blender until smooth. Return soup to the pot over low heat. Season to taste with salt and pepper.

Divide soup among serving bowls. Drizzle with heavy cream and garnish with feta and fresh parsley.