In a large pot, melt butter over medium-high heat. Add the onion, cooking until softened (about 3-5 minutes.)
Stir in cream cheese, peppers, salt, oregano, and chicken broth. Cook until the soup is steaming (but not boiling.)
Transfer to a blender, add cream. Blend until smooth. Immediately transfer to soup bowls. Top with croutons, feta, and basil, if desired.
Join the Challenge Club and get recipes, techniques, and special offers delivered monthly to your inbox.
©2023 Challenge Dairy. All rights reserved.
Press Statements Privacy Policy