Description
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!
Ingredients
Scale
- 2 Tablespoons butter
- 1 medium onion (finely chopped)
- 1 medium carrot (finely chopped)
- 1 rib celery (finely chopped)
- 2 cloves garlic (minced)
- 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 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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 91
- Sugar: 3 g
- Fat: 3 g
- Carbohydrates: 13 g
- Protein: 3 g