Instructions

1. Finely chop 1 medium yellow onion and 3 garlic cloves. Drain 1 (16-ounce) jar roasted red peppers and coarsely chop (about 1 1/2 cups). Halve 1 medium lemon crosswise.
2. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering. Add the onion and garlic and sauté until softened and translucent, 5 to 7 minutes. Add 2 tablespoons tomato paste and cook, stirring frequently, until the tomato paste darkens in color, 2 to 3 minutes.
3. Add 1 box (32 ounces) low-sodium broth, the roasted red peppers, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Stir to combine, increase the heat to high, and bring to a boil. Reduce the heat to medium-low. Cover with the lid slightly ajar and simmer until the flavors meld and the roasted red peppers are beginning to fall apart, about 15 minutes.
4. Meanwhile, place 1 tablespoon of the tahini in a small bowl. Squeeze the juice from one lemon half (about 1 1/2 tablespoons) into the bowl, season with the remaining 1/4 teaspoon kosher salt, and whisk until lightened in color, creamy, smooth, and pourable. The mixture might seize during whisking, but this is normal. Continue to whisk and it will smooth out. Crumble 2 ounces feta cheese (about 1/2 cup). Pick the leaves from 3 sprigs fresh oregano or thyme, if using, and coarsely chop the oregano leaves if large.
5. Remove the soup from the heat. Squeeze the juice from the remaining lemon half into the soup, add the remaining 2 tablespoons tahini and 1 teaspoon za’atar seasoning, and stir to combine. Use an immersion blender to blend directly in the pot until smooth. (Alternatively, blend in batches in a regular blender.) Taste and season with more kosher salt and pepper as needed.
6. Divide the soup between 4 bowls. Drizzle the tahini sauce over each serving. Top with the feta and garnish with more za’atar and the herb leaves if desired.