Creamy Roasted Red Pepper Soup with Tahini and Feta

Ingredients

• 1 medium yellow onion
• 3 cloves garlic
• 1 (16-ounce) jar roasted red peppers
• 1 medium lemon
• 2 tablespoons olive oil
• 2 tablespoons double-concentrated tomato paste, from a tube
• 1 (32-ounce) carton low-sodium vegetable or chicken broth
• 1 1/4 teaspoons kosher salt, divided, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 3 tablespoons well-stirred tahini, divided
• 2 ounces feta cheese
• 3 sprigs fresh oregano or thyme, for serving (optional)
• 1 teaspoon za’atar seasoning, plus more for serving

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