Spicy Pepper Soup with Grilled Cheese Recipe

Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: , ,
Cuisine:
Courses: , ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

Warm, comforting, and packed with bold flavor, this Spicy Pepper Soup with Grilled Cheese is the ultimate cozy-weather meal. The soup combines roasted red and yellow bell peppers, tomatoes, garlic, and a touch of chili for a velvety, spicy-sweet base. Paired with golden, buttery grilled cheese sandwiches made with perfectly melted cheddar and mozzarella, this dish turns an ordinary lunch into a heartwarming experience. Perfect for chilly evenings or when you crave something rich, savory, and full of depth.

Ingredients
    For the Spicy Pepper Soup
  • 3 red bell peppers (halved, seeded)
  • 2 yellow bell peppers (halved, seeded)
  • 4 medium ripe tomatoes (quartered)
  • 1 medium onion (sliced)
  • 4 garlic cloves (unpeeled)
  • 2 tbsp olive oil (extra virgin)
  • 1 tsp smoked paprika
  • ½ tsp chili flakes (adjust to spice preference)
  • 1 tsp salt (or to taste)
  • ¼ tsp black pepper (freshly ground)
  • 3 cups vegetable broth (low sodium)
  • ½ cup heavy cream (optional for creaminess)
  • 1 tbsp butter (for sautéing)
  • 1 tbsp tomato paste (to deepen flavor)
    • For the Grilled Cheese Sandwiches
  • 8 slices bread (sourdough or white sandwich bread)
  • 4 tbsp butter (softened)
  • 1 cup cheddar cheese (shredded)
  • 1 cup mozzarella cheese (shredded)
  • ½ tsp garlic powder (optional, for extra flavor)
Instructions
    Roast the Vegetables
  1. 1
    Place the red and yellow bell peppers, tomatoes, onion slices, and garlic cloves on a parchment-lined baking tray. Drizzle with olive oil and sprinkle with salt and black pepper. Roast at 200°C for 25–30 minutes, until the vegetables are tender and slightly charred. This brings out a smoky sweetness that adds depth to the soup.
    2. Prepare the Base
  2. 2
    In a large pot, melt butter over medium heat. Add tomato paste and smoked paprika, stirring for 1 minute to develop a rich, aromatic base.
    3. Blend the Soup
  3. 3
    Remove roasted vegetables from the oven. Peel the garlic cloves and add all the roasted ingredients to a blender. Pour in half of the vegetable broth and blend until smooth.
    4. Simmer the Soup
  4. 4
    Pour the blended mixture into the pot with the butter and tomato paste. Add the remaining vegetable broth and chili flakes. Simmer over medium-low heat for 10–12 minutes, stirring occasionally. Add heavy cream (if using) and taste for seasoning. Adjust salt, pepper, and spice as needed.
    5. Make the Grilled Cheese Sandwiches
  5. 5
    Butter one side of each bread slice. Combine cheddar and mozzarella cheese in a bowl. Sprinkle a pinch of garlic powder if desired. Place the cheese mixture between two slices of bread (buttered side out). Heat a nonstick pan over medium heat and grill the sandwiches until golden brown on both sides and the cheese has fully melted—about 2–3 minutes per side.
    6. Serve and Garnish
  6. 6
    Ladle the spicy pepper soup into bowls. Drizzle lightly with cream or olive oil and sprinkle a few chili flakes for garnish. Serve hot alongside the freshly grilled cheese sandwiches.
Note

Adjust Spice Level: Use fewer chili flakes or substitute with sweet paprika for a milder flavor.

Vegan Option: Replace heavy cream with coconut milk and use vegan butter and cheese.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat over low heat before serving.

Freezing Tip: You can freeze the soup (without cream) for up to 2 months. Add cream only after reheating.

Serving Suggestion: Add a sprinkle of crushed red pepper or freshly chopped basil for an aromatic finish.

Keywords: spicy, comforting, vegetarian, easy, fall recipe
Read it online: https://petitepanini.com/recipe/spicy-pepper-soup-with-grilled-cheese-recipe/