Roasted Red Pepper And Tomato Soup With Grilled Che

Name: Roasted Red Pepper And Tomato Soup With Grilled Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28-oz can San Marzano whole tomatoes, with juices; 3 Pilaros roasted red peppers; 1 cup vegetable stock; 2 tbsp EVOO; 1 tbsp crushed garlic; 1 sweet onion, diced; 1 tbsp fresh rosemary, chopped; 1 tsp salt; 1 tsp pepper; 1 tsp sugar; 1 tsp chipotle chilli pepper; 1 tsp sriracha (optional); 4 slices bread; 2 slices swiss cheese or any cheese of choice; 1 tbsp butter or margarine

Servings: persons

1 28-oz can San Marzano whole tomatoes, with juices
3 Pilaros roasted red peppers
1 cup vegetable stock
2 tbsp EVOO
1 tbsp crushed garlic
1 sweet onion, diced
1 tbsp fresh rosemary, chopped
1 tsp salt
1 tsp pepper
1 tsp sugar
1 tsp chipotle chilli pepper
1 tsp sriracha (optional)
4 slices bread
2 slices swiss cheese or any cheese of choice
1 tbsp butter or margarine

1
Heat the olive oil in a large pot over medium heat. Add the garlic, onion and rosemary and saute for 5 minutes, until mixture is softened and fragrant.
2
Add the roasted red peppers, tomatoes and their juices, vegetable stock, salt, sugar, chipotle chilli pepper, pepper and sriracha. Cook for 20 minutes, stirring occasionally.
3
Puree the soup with an immersion blender, or you can puree the soup in small batches in a blender or food processor until smooth.
4
Heat a panini grill. Butter four slices of bread and place them on the panini grill with the cheese slices in between two slices of bread.
5
Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
6
Serve soup with grilled cheese croutons scattered on top.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 28-oz can San Marzano whole tomatoes, with juices, 3 Pilaros roasted red peppers, 1 cup vegetable stock, 2 tbsp EVOO, and more.

Yes, Roasted Red Pepper And Tomato Soup With Grilled Cheese Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Red Pepper And Tomato Soup With Grilled Cheese Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions