This super easy Sheet Pan Roasted Red Pepper and Tomato Soup is healthy and delicious and has incredible depth of flavor from roasted veggies. This soup is comforting, silky and the perfect companion for a sandwich or salad. I highly recommend topping it off with some gooey grilled cheese croutons.
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Similar to classic tomato soup, this recipe has a sweet pop of flavor from roasted red bell peppers, sweet onion, fresh garlic, rich tomato paste, olive oil and fresh basil. A garden of fresh ingredients blended up to create a silky, creamy texture that’s just perfect to enjoy on it’s own, or as I recommend, with the perfect grilled cheese. The base recipe is vegan but my recommendation is to hit it with a touch of half and half right in the bowl for an extra creaminess. It’s super easy to throw together as all of the veggies are roasted together on a sheet pan, bringing out all of the flavors.
Now, there are many theories on how to make a perfect grilled cheese. Some people argue that mayo gives the best result but I don’t like the taste of it and to me, butter is best! The secret to cooking the perfect grilled cheese is…patience. Buttered bread in a low and slow skillet wins every time. There’s nothing worse than burning your bread to still have cold cheese in the middle. This method ensures that you end up with toasty bread and perfectly gooey cheese in the middle! Cut into bite size squares and top your soup with a few grilled cheese croutons!
Join me in my kitchen for a full demo!
Sheet Pan Roasted Pepper and Tomato Soup w/ Grilled Cheese Croutons
Ingredients
- 4-5 vine on ripe tomatoes halved
- 2 large red bell peppers quartered and seeded
- 1 large sweet onion quartered
- 2 carrots
- 1 bunch fresh basil leaves about a half a cup
- 3-4 cloves minced garlic
- 4 tbsp olive oil
- 2-3 cups vegetable stock
- ½ cup dry white wine
- 2 tbsp tomato paste
- 1 tbsp brown sugar
- Optional: heavy cream or half & half for garnish
For perfect grilled cheese croutons
- slices of sandwich bread of your choice
- good melting cheese - american havarti, provolone, cheddar
- softened butter
Instructions
- Remove tomatoes from the vine and cut in half. Remove stems and seeds from red peppers and cut into quarters, trim carrots if necessary, cut sweet onion into quarters. Place tomatoes, peppers, carrot and onion into a large bowl and toss with 2 tablespoons of olive oil and season generously with salt and pepper.
- Turn veggies onto a parchment lined baking sheet and spread evenly, making sure tomatoes and peppers are skin side up. Roast at 425 degrees for about 40 minutes or until skins are charred. Remove from oven and let cool until warm enough to pull off the skins. They should slip off easily!
- In a large saucepan or heavy bottomed dutch oven, heat remaining 2 tablespoons of olive oil and add in minced garlic. Cook until fragrant, be careful not to burn, and add in white wine and about ¾ of the vegetable stock.
- Carefully gather the edges of the parchment paper with the roasted veggies, with the juice, and gently funnel into pot with garlic, wine and broth. Bring to a simmer for about 10-15 minutes.
- Tear or roughly chop fresh basil leaves and add to the mixture. If you have an immersion blender or a blender with a hot soup function like a Vitamix, you can puree while hot. Otherwise, let cool completely and puree in blender - I used my NutriBullet.
- Add puree back into pot to heat through. Stir in tomato paste, brown sugar and season with salt and pepper to taste. If the puree is too thick, add in more vegetable broth till desired consistency.
- Enjoy on it's own or I suggest swirling in a tablespoon of half and half in individual bowls for extra creaminess before serving.
For perfect grilled cheese croutons
- Start heating up your skillet on low. Keeping it on low is very important as this is what will perfectly toast your bread and get your cheese melted to perfection in the middle!
- Break up cheese slices and arrange on one side of a slice of bread - this ensures even cheese distribution throughout your sandwich.
- Top with second slice and spread a thin layer of softened butter crust to crust on one side of the sandwich. Place buttered side down in hot skillet on low heat.
- While the sandwich is in the pan, repeat on the other side of the bread. Toast both sides on low until the cheese is melted and the bread is perfectly browned.
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