ROASTED RED PEPPER & TOMATO ORZO SOUP WITH DILLED FETA CRUMBS

Oh my goodness, this soup. Made in extra-frigid (negative-degree) weather, I was expecting, or rather, requiring, some rib-sticking qualities. It delivered so well. Now, my dilemma is whether to eat it today or chill for twenty-four hours, as all delicious tomato-based recipes get better overnight. Think I'll do both. You'll love the sweetness that the roasting brings to the peppers, tomatoes, and red onion, while the coconut milk gives a mellow nuttiness. The feta crumble was an afterthought, not only because I like a little interest over the top of my soup that isn't broken crackers, but for the pop of dill--you know, tomato is amazing with a little dill-action. Enjoy!

ROASTED RED PEPPER & TOMATO ORZO SOUP

WITH DILLED FETA CRUMBS

Ingredients: 2 lbs. vine tomatoes (or combination of vine and small tomatoes), 1 lb. mini red bell pepper (or 2 large peppers), 1 medium red onion, 2 tbsp. garlic-infused olive oil, 28 ounces chicken broth, 8 ounces coconut milk, sea salt, and pepper, 1/2 cup uncooked orzo pasta.

For the Dilled Feta Crumbs: 1/2 cup seasoned bread crumbs, 2 ounces Feta cheese, 2 tsp. dried dill.

1. Roast veg/cook orzo: Preheat the oven to 400* F. Tumble tomatoes, red bell pepper, and onion into a 9x13 inch baking dish. Drizzle over the olive oil. Season with salt and pepper, turning to coat. Roast for 25-35 minutes until tomatoes are soft and lightly caramelized. Cook the orzo according to the package instructions until just done. Drain and set aside.

2. Make the feta crumbs: Toast the breadcrumbs in a dry skillet pan over medium-low heat until golden, about 5 minutes. Put into a bowl. Crumble over the Feta cheese and add the dill. Using your fingers, combine the ingredients until they stick together to form a crumbly texture. Refrigerate until later.

3. Finish soup and serve: Pour the cooked tomato mixture into a heavy-bottomed saucepan or medium Dutch oven. Add chicken broth and bring to a low boil, skimming off the foam from the top. Turn down to a low simmer for 15 minutes or until the liquid has reduced. Blend in batches until smooth-ish (or use an immersion blender). Stir in the coconut milk and cook for another 10-15 minutes over medium heat, stirring occasionally. Add in the cooked orzo. Serve with Dilled Feta Crumbs over the top.

#roasted red pepper and tomato orzo soup #roasted tomato and red pepper soup #red pepper and tomato orzo soup recipe #The Kitchette's Roasted Red Pepper & Tomato Orzo Soup with Filled Feta Crumbs