Roasted Red Pepper & Tomato Soup with Smoky Caprese

Name: Roasted Red Pepper & Tomato Soup with Smoky Caprese Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 2 tablespoons EVOO (extra-virgin olive oil); 2 garlic cloves, chopped; 1 small carrot, peeled and chopped; 2 small celery stalks, chopped; 1 onion, chopped; Salt and pepper; 1 (28-ounce) can or 2 (15-ounce) cans fire-roasted diced tomatoes; 2 cups chicken or vegetable stock; 8 slices Tuscan bread; 1-pound ball of freshly smoked mozzarella, cut into 16 thin slices; 1 large ripe tomato, cut into 8 thin slices; 1/2 cup fresh basil leaves

Servings: persons

2 large red bell peppers
2 tablespoons EVOO (extra-virgin olive oil)
2 garlic cloves, chopped
1 small carrot, peeled and chopped
2 small celery stalks, chopped
1 onion, chopped
Salt and pepper
1 (28-ounce) can or 2 (15-ounce) cans fire-roasted diced tomatoes
2 cups chicken or vegetable stock
8 slices Tuscan bread
1-pound ball of freshly smoked mozzarella, cut into 16 thin slices
1 large ripe tomato, cut into 8 thin slices
1/2 cup fresh basil leaves

1
Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven).
2
Place the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes.
3
Meanwhile, heat the EVOO in a soup pot.
4
Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper.
5
Cook to soften the vegetables for 10 minutes, then place in a food processor with the diced tomatoes.
6
Seed and peel the peppers and add to the processor.
7
Puree the mixture until smooth, then add back to the soup pot and stir in the stock.
8
Heat a large heavy skillet or panini press.
9
Make sandwiches with 2 slices of cheese on each slice of bread and 2 slices of ripe tomato per sandwich, seasoned with salt and pepper and some torn basil.
10
Stack the sammies together and add to the hot skillet or press.
11
If using a skillet, top with a second smaller pan and weight the pan down with heavy cans.
12
Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press.
13
Serve the soup with the sammies.

395

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 large red bell peppers, 2 tablespoons EVOO (extra-virgin olive oil), 2 garlic cloves, chopped, 1 small carrot, peeled and chopped, and more.

Yes, Roasted Red Pepper & Tomato Soup with Smoky Caprese Panini 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 & Tomato Soup with Smoky Caprese Panini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions