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Creamy Roasted Red Pepper Soup with Tahini and Feta
Ingredients
  • 1 medium yellow onion
  • 3 cloves garlic
  • 1 (16-ounce) jar roasted red peppers
  • 1 medium lemon
  • 2 tablespoons olive oil
  • 2 tablespoons double-concentrated tomato paste, from a tube
  • 1 (32-ounce) carton low-sodium vegetable or chicken broth
  • 1 ¼ teaspoons kosher salt, divided, plus more as needed
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • 3 tablespoons well-stirred tahini, divided
  • 2 ounces feta cheese
  • 3 sprigs fresh oregano or thyme, for serving (optional)
  • 1 teaspoon za’atar seasoning, plus more for serving
Steps
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