Spicy Roasted Red Pepper Tomato Soup with Grilled Cheese Croutons

4 from 1 reviews


  • 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


  1. Turn your oven on broil and place your peppers on a baking sheet
  2. Place in the oven on the rack closest to the top
  3. Let the skin of the peppers get black and charred
  4. Once once side is charred, take the peppers out and turn them and place them back in the oven
  5. Continue this process until all sides of the peppers are dark and charred
  6. It will take about 15-20 minutes
  7. Meanwhile, heat a large pot over medium high heat with a little olive oil
  8. Dice your onion and celery, peel and chop your carrots, and add it all to the pot with the oil
  9. Cook the veggies until they are slightly softened and the onions are translucent, about 5 or so minutes
  10. Chop your garlic, and add it into the pot. Cook for another 30 seconds to 1 minute
  11. Add the chicken stock, tomatoes, oregano, red pepper flakes, salt, and pepper
  12. Stir together
  13. Bring to boil and reduce to a simmer
  14. Simmer, covered, for 15 minutes
  15. When the peppers are charred on every side, remove them from the pan and place in a bowl
  16. cover the bowl tightly in saran wrap
  17. Let the peppers steam for 5-10 minutes
  18. 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
  19. Remove the stem and seeds from the peppers and set aside
  20. Once the soup has been simmering for 15 minutes, remove from heat, add the peppers, and puree using an immersion blender
  21. If you don’t have an immersion blender (or stick blender), you can use a regular blender or a food processor
  22. Puree the soup until it is smooth
  23. 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
  24. For the grilled cheese croutons:
  25. One grilled cheese sandwich will make 6 croutons, which should be enough for 2 bowls of soup
  26. For each grilled cheese sandwich, melt a little bit of butter in a skillet
  27. Between two slices of whole wheat bread, place one slice of cheddar cheese
  28. Place the sandwich in the pan over medium heat and cook until each side is golden brown, and the cheese is melted
  29. 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
  30. Top each bowl of soup with three croutons and you are ready to serve!
  31. Optional garnish: Chopped celery tops