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Fire-Roasted Tomato Red Pepper Soup with Grilled Cheese Croutons

Fire-Roasted Tomato-Red Pepper Soup

Author Cathy Trochelman


  • 2 Tbsp. unsalted butter
  • 1 medium onion finely chopped
  • 1 medium carrot finely chopped
  • 1 celery rib finely chopped
  • 2 garlic cloves minced
  • 3 Tbsp. all-purpose flour
  • 5 cups chicken stock
  • 2 14 1/2 oz. cans diced fire-roasted tomatoes drained
  • 1 12 oz. jar roasted red peppers
  • 3 Tbsp. tomato paste
  • 2 tsp. sugar
  • 1/2 c fat free half-and-half
  • Salt and white pepper
  • 4 grilled cheese sandwiches cut into "croutons"


  1. Melt butter in a medium saucepan. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.
  2. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.
  3. Add the chicken stock, tomatoes, red peppers, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.
  4. Transfer the soup to a blender and puree until smooth.
  5. Return the puree to the saucepan, add the half and half and cook until the soup is just heated through. (This is a good time to make the grilled cheese.)
  6. Season the soup with salt and pepper, garnish with croutons, and serve.