Chunky Tomato-Red Pepper Soup

Name: Chunky Tomato-Red Pepper Soup
Prep time: 18 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 2 tbsp. butter; 2 medium red bell peppers, chopped; 1 medium sweet onion, chopped; 2 garlic cloves, minced; 2 tbsp. tomato paste; 1 tsp. smoked paprika; 1 (28-ounce) can whole peeled plum tomatoes with basil; 1 1/2 c. vegetable broth; 1 tsp. sugar; 1/2 tsp. kosher salt; 1/2 tsp. freshly ground pepper; 1/3 c. heavy cream; 1/3 c. chopped fresh basil; 4 thick slices of toasted multigrain sourdough bread; 1 clove garlic; 1 1/4 c. shredded aged white Cheddar cheese

By Marian Cooper CairnsPublished: Sep 15, 2014

1 Rating

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Ryan Liebe

Yields:

6 serving(s)

Prep Time:

18 mins

Total Time:

35 mins

Cal/Serv:

321

Feed a crowd with this bright, slightly piquant tomato and pepper soup.

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Ingredients

For soup:

2 Tbsp. butter
2 medium red bell peppers, chopped
1 medium sweet onion, chopped
2 garlic cloves, minced
2 Tbsp. tomato paste
1 tsp. smoked paprika
1 (28-ounce) can whole peeled plum tomatoes with basil
1 1/2 cups vegetable broth
1 tsp. sugar
1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/3 cup heavy cream
1/3 cup chopped fresh basil

For croutons:

4 thick slices of toasted multigrain sourdough bread
1 clove garlic
1 1/4 cups shredded aged white Cheddar cheese

Directions

1. Step 1Make soup: Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
2. Step 2Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper.
3. Step 3Make Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces. Top soup with croutons and serve.