Print

Ultimate Roasted Red Pepper Soup with Savory Grilled Cheese Croutons

Close-up of vibrant roasted red pepper soup topped with crispy grilled cheese croutons.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting meal featuring creamy roasted red pepper soup paired with crunchy, savory grilled cheese croutons perfect for dipping.

Ingredients

Scale
  • 4 large red bell peppers
  • 1 tablespoon olive oil, plus more for roasting
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup heavy cream (or milk for a lighter soup)
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 4 slices sandwich bread
  • 4 slices cheddar cheese
  • 2 tablespoons butter, softened

Instructions

  1. Roast the peppers: Preheat your oven to 400 degrees F. Cut the red peppers in half, remove seeds and membranes. Place them cut-side down on a baking sheet lined with foil. Drizzle lightly with olive oil. Roast for 25 to 30 minutes until the skins are blackened and blistered. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the skins.
  2. Sauté aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Simmer the soup: Add the peeled roasted red peppers, vegetable broth, diced tomatoes, basil, salt, and pepper to the pot. Bring the mixture to a simmer. Cook for 10 minutes to allow flavors to meld.
  4. Blend the soup: Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and creamy. Return the soup to the pot if necessary. Stir in the heavy cream. Heat gently, but do not boil. Taste and adjust salt and pepper.
  5. Make the grilled cheese croutons: Butter one side of each slice of bread. Place two slices butter-side down in a non-stick skillet over medium heat. Top each with a slice of cheese, then top with the remaining bread slices, butter-side up. Cook for 3 to 4 minutes per side until the bread is golden brown and the cheese is melted.
  6. Cut the croutons: Remove the grilled cheese sandwiches from the skillet. Let them cool for one minute, then cut each sandwich into 1-inch cubes to create your dipping soup croutons.
  7. Serve immediately: Ladle the hot roasted red pepper soup into bowls and top generously with the savory grilled cheese croutons.

Notes

  • For deeper flavor in your roasted red pepper soup, char the peppers directly over a gas flame before peeling them.
  • If you prefer a thicker soup, simmer uncovered for an extra 10 minutes before blending.
  • Use a sharp white cheddar or a mix of cheddar and Monterey Jack for the best grilled cheese flavor.

Nutrition

Find it online: https://cookingbycarla.com/roasted-red-pepper-soup-grilled-cheese-croutons/