CREAMY ROASTED RED PEPPER SOUP WITH CRUMBLED FETA

2 jars (16 ounces each) roasted red peppers, drained
1 tablespoon olive oil
1/2 cup chopped onion
3 cloves garlic, minced
1 cup sliced mushrooms
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
6 cups reduced-sodium vegetable broth
1/2 cup low-fat milk
1/4 cup chopped fresh basil
salt and cayenne pepper
1/4 cup crumbled feta cheese (for serving)

Place the red peppers in a blender or food processor and process until smooth. Set aside.

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring for 1 minute. Add the mushrooms and cook until softened and their liquid is released, about 3 minutes. Stir in the thyme, oregano and bay leaves.

Add the red pepper puree and broth and bring to a boil. Reduce the heat to medium, partially cover the pan, and simmer for 5 minutes. Add the milk and simmer for 1 minute to heat through.

Remove from the heat, remove the bay leaves, and stir in the basil. Season to taste with salt and cayenne. Ladle the soup into bowls and top with the feta.

Serves 4
Source: From Quick Fix Meals By Robin Miller