Want to up your soup-and-sandwich game? Instead of dunking your grilled cheese into your bowl of soup, cut the sandwich into bite-size pieces to top your Roasted Red Pepper and Tomato Soup like croutons.
Roasted Red Pepper and Tomato Soup
Makes about 2 quarts
Ingredients
- 4 red bell peppers, seeded and chopped
- 2 cups chopped yellow onion
- 5 cloves garlic, smashed
- 1 tablespoon olive oil
- 1½ teaspoons kosher salt
- 1 (28-ounce) can whole tomatoes
- 1 (32-ounce) container vegetable broth
- 2 tablespoons chopped fresh basil
- ½ teaspoon chopped fresh oregano
- Grilled cheese croutons, to serve
- Garnish: fresh basil
Instructions
- Preheat oven to 450°.
- In a 4-quart enamel-coated cast-iron Dutch oven, stir together bell peppers, onion, garlic, olive oil, and salt.
- Bake until vegetables are caramelized, 30 to 45 minutes. Stir in tomatoes; return to oven. Bake until tomatoes are bubbly and lightly browned, about 30 minutes more.
- Stir in broth, basil, and oregano; bring to a boil over medium heat. Reduce heat, and simmer for 20 minutes. Using an immersion blender, carefully blend soup until almost smooth.
- Top servings with grilled cheese croutons. Garnish with basil, if desired. Serve immediately.
Notes
Kitchen Tip: No red bell peppers on hand? Yellow or orange bell peppers, or any combination, work just as well in this soup.
