Roasted Tomato & Red Pepper Soup with Grilled Cheese Croutons

 

 

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Even with all the craziness going on in the world, literally, there is always one thing that remains constant in my life and that is cooking! Given in the last week or so the grocery store has been the last place I really want to go, regardless cooking at home is always¬† constant for me. I could eat soup all year round, I’m not strict on only eating soup in the winter. I think with all the seasonal produce available throughout the year, we should be eating soup year round.

I like to take traditional soup and add a twist to it. You can easily transform fresh ingredients to add more complex flavors. Whether it’s charring the skin of a pepper, grilling sweet corn, blending herbs into oil, there are endless ways to elevate the flavors of fresh produce. Also taking advantage of those seasonal ingredients is not only better for your budget, but it adds so much extra flavor.

 

 

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Soup has always been one of my favorite things to photograph. It’s a very simple dish but it can be very vibrant and you can easily layer flavors and ingredients to add more dimension to the photo. Sometimes dishes look good with a simple background in simple dishes, with limited garnishes. Or sometimes it looks good with lots of color and extra ingredients scattered around!

 

 

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Try these other favorite Soups, Chowders, and Chili’s:

 

Roasted Butternut Squash & Sweet Potato Soup with Bacon

One-Pot Vegetarian Lentil Chili

One-pot Taco Soup

Roasted Tomato Soup with Basil Oil and Herb Croutons

One Pot Lasagna Soup

Creamy Orzo and Vegetable Soup

Sweet Corn & Potato Chowder

Skinny White Chicken Chili

 

 

 

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Preheat oven to 425 degrees F, lay the chopped red peppers, tomatoes, and carrots in a single layer on a sheet pan. Roast for 10-15 minutes, until tender and slightly blistered. Once done, remove and set aside.

Heat olive oil in a large dutch oven over medium-high heat. Add the diced onion and saute for 3-4 minutes, stirring occasionally, until softened. Add in the minced garlic and saute for another minutes, or until fragrant. Add in the flour, stir for 2-3 minutes until the flour has absorbed.

Reduce heat to medium, slowly add in the vegetable broth and stir to remove any lumps from the flour mixture. Add in the roasted tomatoes, red peppers, carrots, tomato sauce, salt, pepper, onion powder, garlic powder, red pepper flakes, and dried basil. Stir well to combine all ingredients. Using an immersion blender, carefully blend the mixture in the pot until smooth. Alternatively, you can use a blender, and carefully blend the mixture in batches and return back to the pot.

Once blended, heat soup again over medium-high heat, add in whole milk, stir to combine and allow to come to a simmer. While the soup is finishing, heat a large griddle pan over medium-high heat, butter one side of each slice of sourdough, lay buttered side down on the hot pan. place too sliced of cheese on each piece of bread and top with the remaining buttered pieces of bread, buttered side up.

This will make 3 sandwiches, feel free to adjust. Cook grilled cheese until the bread is toasted on both sides and the cheese is melted. Remove from heat and let set for a couple minutes. Reduce the heat on the soup to low, serve into bowls. Cut grilled cheese sandwiches into small cubes or “croutons”, top soup with grilled cheese croutons and green onion, serve and enjoy!

 

 

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Roasted Tomato & Red Pepper Soup with Grilled Cheese Crouton

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cost: $

Equipment

  • Dutch Oven or Stock Pot
  • Immersion or Counter top Blender

Ingredients

  • 2 Tbsp Olive oil
  • 1 Large onion, small dice
  • 3 Garlic cloves, minced
  • 2 Tbsp all-purpose flour
  • 16 Oz Vegetable Broth, could substitute water
  • 2 Red bell peppers, cored and seeded, roughly chopped
  • 6 Roma tomatoes, halved
  • 2 Whole Carrots, roughly chopped
  • 1 Tsp Kosher Salt
  • 1, 8 Oz Can Tomato Sauce
  • Fresh cracked black pepper
  • 2 Tsp Dried Basil
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Red pepper flakes
  • 1 Cup Whole Milk
  • 3 Tbsp Butter, softened
  • 6 Slices Sourdough Bread
  • 6 Slices White Cheddar or Muenster Cheese, or cheese of choice
  • Green Onions, for Garnish

Instructions

  • Preheat oven to 425 degrees F, lay the chopped red peppers, tomatoes, and carrots in a single layer on a sheet pan. Roast for 10-15 minutes, until tender and slightly blistered. Once done, remove and set aside.
  • Heat olive oil in a large dutch oven over medium-high heat. Add the diced onion and saute for 3-4 minutes, stirring occasionally, until softened. Add in the minced garlic and saute for another minutes, or until fragrant. Add in the flour, stir for 2-3 minutes until the flour has absorbed.
  • Reduce heat to medium, slowly add in the vegetable broth and stir to remove any lumps from the flour mixture. Add in the roasted tomatoes, red peppers, carrots, tomato sauce, salt, pepper, onion powder, garlic powder, red pepper flakes, and dried basil. Stir well to combine all ingredients.
  • Using an immersion blender, carefully blend the mixture in the pot until smooth. Alternatively, you can use a blender, and carefully blend the mixture in batches and return back to the pot.
  • Once blended, heat soup again over medium-high heat, add in whole milk, stir to combine and allow to come to a simmer. While the soup is finishing, heat a large griddle pan over medium-high heat, butter one side of each slice of sourdough, lay buttered side down on the hot pan. place too sliced of cheese on each piece of bread and top with the remaining buttered pieces of bread, buttered side up. This will make 3 sandwiches, feel free to adjust.
  • Cook grilled cheese until the bread is toasted on both sides and the cheese is melted. Remove from heat and let set for a couple minutes. Reduce the heat on the soup to low, serve into bowls. Cut grilled cheese sandwiches into small cubes or "croutons", top soup with grilled cheese croutons and green onion, serve and enjoy!

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