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Roasted Red Pepper and Tomato Soup with Grilled Cheese Croutons
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Sheet Pan Roasted Pepper and Tomato Soup w/ Grilled Cheese Croutons

The perfect, healthy comfort food. Full of fresh veggies and easy to throw together!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 50 minutes
Course: Appetizer, Soup
Cuisine: American
Servings: 6
Author: Jessica

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.