Spicy Roasted Red Pepper Tomato Soup with Grilled Cheese Croutons
- Author: Annie Chesson
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 6 bowls 1x
- 3 red bell peppers
- 3 carrots
- 3 stalks of celery (keep the leafy tops for an optional garnish)
- 1 onion
- 3 cloves of garlic
- 1 32 oz box of chicken stock (or veggie stock to make this vegetarian)
- 2 14.5 oz cans fire roasted tomatoes
- 1/4 tsp oregano
- 1/8 teaspoon red pepper flakes
- 1/4 cup Greek yogurt
- 6 slices of whole wheat bread
- 3 slices of cheddar cheese
- Turn your oven on broil and place your peppers on a baking sheet
- Place in the oven on the rack closest to the top
- Let the skin of the peppers get black and charred
- Once once side is charred, take the peppers out and turn them and place them back in the oven
- Continue this process until all sides of the peppers are dark and charred
- It will take about 15-20 minutes
- Meanwhile, heat a large pot over medium high heat with a little olive oil
- Dice your onion and celery, peel and chop your carrots, and add it all to the pot with the oil
- Cook the veggies until they are slightly softened and the onions are translucent, about 5 or so minutes
- Chop your garlic, and add it into the pot. Cook for another 30 seconds to 1 minute
- Add the chicken stock, tomatoes, oregano, red pepper flakes, salt, and pepper
- Stir together
- Bring to boil and reduce to a simmer
- Simmer, covered, for 15 minutes
- When the peppers are charred on every side, remove them from the pan and place in a bowl
- cover the bowl tightly in saran wrap
- Let the peppers steam for 5-10 minutes
- Take them from the bowl and remove the skin. I used a knife to help me scrape the skin off since the peppers were still hot. The skin should come off easily
- Remove the stem and seeds from the peppers and set aside
- Once the soup has been simmering for 15 minutes, remove from heat, add the peppers, and puree using an immersion blender
- If you don’t have an immersion blender (or stick blender), you can use a regular blender or a food processor
- Puree the soup until it is smooth
- Add the Greek yogurt and whisk together. If you are using an immersion blender, I would use that to incorporate the yogurt into the soup
- For the grilled cheese croutons:
- One grilled cheese sandwich will make 6 croutons, which should be enough for 2 bowls of soup
- For each grilled cheese sandwich, melt a little bit of butter in a skillet
- Between two slices of whole wheat bread, place one slice of cheddar cheese
- Place the sandwich in the pan over medium heat and cook until each side is golden brown, and the cheese is melted
- Slice the crust off all four sides, slice down the middle, and then slice each half into three squares, giving you six croutons per sandwich
- Top each bowl of soup with three croutons and you are ready to serve!
- Optional garnish: Chopped celery tops