Turkey Brie Sandwich and Roasted Feta & Red Pepper Soup
This soup and sandwich combination is one of my favorites and compliment each other so well! Perfect for lunch or dinner, this combo will be a crowd pleaser!
Turkey Brie Sandwich and Roasted Feta & Red Pepper Soup
Yield 4
Cook time
1 H & 30 MTotal time
1 H & 30 MIngredients
Sandwich
Roasted Red Pepper
Instructions
Soup
- Preheat the oven to 400F and slice the bulbs of garlic and wrap in tin foil. Bake for 30-40 minutes or until softened.
- Halve the peppers and add to a foil lined baking sheet with a block of feta. Broil until they’re blackened and the feta is softened. (Approx. 15 minutes)
- Remove the peppers and add to a bowl and cover with a plate or plastic wrap to allow them to steam for 10 minutes.
- Meanwhile, heat a medium pot on medium heat and add butter and olive oil. Add onion and saute for 5-7 minutes or until translucent, season with salt & pepper. Add oregano, grated garlic, and tomato paste and cook for another 2-3 minutes. Add wine to deglaze and cook for another 3 minutes. Remove from heat and set aside.
- Remove the skin from the peppers and add the peppers into a blender with the feta, onion mixture, a few leaves of fresh basil, roasted garlic and broth. Blend until smooth.
- Return soup to pot and simmer on medium low and add any extra salt & pepper if needed. Serve warm :)
Sandwich
- Toast bread, add mayo to one side and red pepper jelly to the other.
- Add turkey, and sliced brie, and broil in the oven until melty.
- Lastly, add the bacon and arugula (which I tossed in a little olive oil, lemon and a sprinkle of salt and added a few slices of red onion.)
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