Roasted Red Pepper Tomato Soup

If you love grilled cheese and tomato soup... this recipe is for you! This Roasted Red Pepper Tomato Soup is bursting with flavor and topped with crunchy grilled cheese croutons. The ultimate comfort food that's so easy to make!

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Prep Time: 15

Cook Time: 15

Servings:

Calories: 110kcal

Author: Cathy Trochelman

Equipment

1 stock pot

Ingredients

2 Tablespoons butter
1 medium onion finely chopped
1 medium carrot finely chopped
1 rib celery finely chopped
2 cloves garlic mincd
2 Tablespoons all purpose flour
5 cups chicken broth
28 ounces fire roasted tomatoes canned
12 ounces roasted red peppers jarred
3 Tablespoons tomato paste
2 teaspoons granulated sugar
1/2 cup half & half
1/2 teaspoon salt
1/4 teaspoon pepper
4 grilled cheese sandwiches cut into croutons

Instructions

Melt butter in a large stock pot over medium heat. Add the chopped onion, carrot, celery and garlic. Cook, stirring regularly, 5 minutes or until vegetables are tender and starting to brown.
Sprinkle the flour over the vegetables and stir over low heat for 1 minute, until the flour is fully incorporated.
Add the chicken broth, tomatoes, red peppers, tomato paste and sugar. Bring to a boil. Reduce heat to medium-low; simmer 15-20 minutes until vegetables are tender.
Use an immersion blender or transfer the soup to a blender and blend until smooth.
If using a blender, return the soup to the pot. Stir in the half & half; season with salt and pepper and heat through.
Garnish with grilled cheese croutons, fresh Parmesan, and fresh parsley or basil as desired.

Notes

*Note: Nutrition Facts are for soup only (not the grilled cheese croutons)

Recipe Variations

Substitute any type of canned tomatoes
Use vegetable broth in place of chicken broth for a vegetarian soup
Omit the half & half OR substitute heavy cream
Stir in freshly grated Parmesan
Omit the tomato paste for less intense tomato flavor
Add fresh basil or dill for extra flavor

Nutrition