Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: , ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

This Roasted Red Pepper & Tomato Soup with Crispy Grilled Cheese Croutons is the perfect blend of smoky, sweet, and savory flavors, finished with crunchy bites of cheesy goodness. It’s a cozy, comfort-food classic elevated with fire-roasted vegetables and buttery grilled cheese cubes — ideal for chilly nights or an easy weeknight dinner.

Ingredients
    For the Soup Base
  • 4 large Roma tomatoes, halved
  • 2 whole red bell peppers, de-seeded and halved
  • 1 medium yellow onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 2 cups vegetable broth (or chicken broth for non-vegetarian)
  • 2 tbsp tomato paste
  • 1 tsp sugar (optional, to balance acidity)
  • 0.25 cup heavy cream (optional, for creaminess)
    • For the Grilled Cheese Croutons
  • 4 slices sourdough bread or any thick-cut bread
  • 1 cup sharp cheddar cheese, grated
  • 2 tbsp unsalted butter, softened
    • For Garnish (Optional)
  • 1 tbsp fresh basil, chopped
  • 1 tbsp olive oil (for drizzling)
  • 1 tsp cracked black pepper
Instructions
    Roast the Vegetables
  1. 1
    Preheat your oven to 200°C. Place halved tomatoes, bell peppers (skin side up), onion quarters, and garlic cloves on a baking tray. Drizzle with olive oil, then sprinkle with salt, pepper, smoked paprika, and thyme. Roast for 25–30 minutes or until veggies are soft and slightly charred. Let cool slightly, then peel garlic.
    2. Blend the Soup Base
  2. 2
    Transfer the roasted vegetables and peeled garlic into a blender. Add the tomato paste and vegetable broth. Blend until smooth. For a more rustic texture, pulse instead of pureeing.
    3. Simmer the Soup
  3. 3
    Pour the blended mixture into a large pot over medium heat. Bring to a simmer. Add sugar (if needed), stir in the cream (optional), and let it cook for 5–10 minutes, adjusting salt to taste.
    4. Make Grilled Cheese Sandwiches
  4. 4
    While the soup simmers, prepare the grilled cheese. Butter one side of each bread slice. Place cheese between two slices (butter side out). Grill in a skillet over medium heat until both sides are golden and cheese is melted.
    5. Cut and Crisp the Croutons
  5. 5
    Remove grilled cheese from the pan and let cool for 1 minute. Cut into bite-sized cubes. For extra crunch, return the cubes to the skillet and toast each side for 30 seconds.
    6. Serve
  6. 6
    Ladle the warm soup into bowls. Top with grilled cheese croutons, drizzle with olive oil, sprinkle with basil, and finish with cracked black pepper.
Note

Storage: Store leftover soup in an airtight container in the fridge for up to 4 days. Grilled cheese croutons are best fresh, but can be toasted again before serving.

Make Ahead: Soup can be made a day in advance and reheated.

Variations:

  • Add red chili flakes for heat.
  • Use coconut cream for a dairy-free version.
  • Try mozzarella or gouda for different grilled cheese flavors.

Freezing: The soup (without cream) freezes well for up to 2 months.

Keywords: quick dinner, comfort food, vegetarian, cozy soup, easy weeknight recipe
Read it online: https://petitepanini.com/recipe/tomato-red-pepper-soup-with-cheese-croutons-recipe/