Roasted Red Pepper and Tomato Soup
User Reviews
4.7
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Calories
728 kcal
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Cuisine
American
Roasted Red Pepper and Tomato Soup
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This creamy roasted red pepper and tomato soup, garnished with grilled cheese croutons and basil pistou, is the ultimate comfort soup!
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Ingredients
Roasted Red Pepper Tomato soup
- 2 red bell peppers (cut in half, stem and seeds removed (see note #1))
- 2 tablespoons olive oil
- 1/3 cup diced yellow onion
- 3 cloves garlic (peeled and chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 28 ounces whole peeled San Marzano tomatoes
- 6 ounces tomato paste
- 1 tablespoon chopped fresh basil leaves
- 1 teaspoon Better Than Bouillon vegetable base
- 1 cup vegetable broth
- 14 ounces full fat coconut milk (see note #2)
- 1/2 teaspoon kosher salt
- 1/4 tsp ground black pepper
Pistou
- 2 cups fresh basil leaves
- 3 cloves garlic (peeled)
- 1/4 cup freshly grated parmesan
- 1/3 cup olive oil
- 1/4 teaspoon kosher salt
Grilled Cheese Croutons
- 4 lices bread
- 4 lices American cheese (or cheese of choice)
- 1 tablespoon mayo or butter (see note #3)
Instructions
Roasting bell peppers
- Preheat oven to 450F. Line a baking sheet with foil, place halved/seeded bell peppers open side down. Roast in the oven for 20 minutes until skin blisters and is charred.
- Remove from the oven and cover, allow to steam for 10 minutes to help loosen the skin.
- Peel the skin off the tops of the bell peppers and discard. For tougher spots of skin, use a pairing knife to scrape the skin. Set aside roasted bell peppers
Pistou
- While the peppers roast, prepare the pistou. In a food processor add the basil leaves, garlic cloves, parmesan, and kosher salt. As it is blending, utilize the pour spout to pour in the olive oil. You may have to use a rubber spatula to scrape the sides if leaves are stuck. Taste and adjust seasoning if necessary. Place in fridge, covered, until used later.
Soup
- In a dutch oven or soup pot, over medium heat, add 2 tbsp olive oil. Add the onions and sauté for 4 minutes until they soften and become translucent. Add in the chopped garlic, dried oregano, red pepper flakes, kosher salt, and ground black pepper. Sauté for 1 minute until fragrant.
- Add in the whole peeled tomatoes, prepared roasted red peppers, tomato paste, chopped fresh basil leaves, bouillon base and tomato paste. Stir to combine. Pour in the vegetable broth and bring to a gentle boil. Once boiling, cover and lower the heat. Simmer for 15 minutes.
- After soup has simmered, add in the coconut milk. Using an immersion blender, blend the soup smooth. Taste and adjust salt if needed.
Grilled Cheese Croutons
- While the soup simmers, make the grilled cheese croutons. Assemble two sandwiches with 2 slices of cheese in between bread slices. Mayo or butter one side. In a non-stick skillet over medium heat, place mayo/buttered side down. Cover with lid and allow to cook for 3-4 minutes until golden. Before flipping, mayo or butter the top slice, then flip. Cover and cook 3-4 minutes until golden and cheese melted.
- Remove from skillet and cut each sandwich into square pieces (you can remove crust or keep).
Assemble Soup
- Ladle roasted red pepper tomato soup into a bowl. Spoon pistou over the top (or you can add to a bag, cut the corner, and squeeze over the soup into a swirl), place grilled cheese croutons on top, and serve!
Equipments used:
Notes
- Roasted bell peppers: You can use store bought roasted red bell peppers, but they are expensive and taste a bit watered down. I highly recommend roasting your own, but in a pinch or time constraint, you can substitute store bought). When prepping, make sure to remove white membranes inside with a pairing knife, they can be bitter.
- Coconut milk: Use full fat coconut milk to get thick creamy soup consistency.
- Mayo: I use mayo instead of butter on my grilled cheese because of it's higher smoke point. It gives you a more even and crispy golden crust. Feel free to use butter if that is how you prefer to make grilled cheese.
- This soup is very versatile. If you do not want to add the toppings, you can enjoy the roasted red pepper tomato soup on it's own. The toppings just enhance the already delicious flavor of the soup.
- Storing soup: Store the components separately in airtight containers. They will last in the fridge for 3-4 days, or you can freeze. To defrost, place in refrigerator, then reheat on stove or in microwave (cover because it will splatter). Grilled cheese croutons should be prepared fresh for best taste and texture.
Nutrition Information
Show Details
Calories
728kcal
(36%)
Carbohydrates
42g
(14%)
Protein
16g
(32%)
Fat
59g
(91%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
6g
Monounsaturated Fat
22g
Trans Fat
0.3g
Cholesterol
28mg
(9%)
Sodium
1812mg
(76%)
Potassium
1317mg
(38%)
Fiber
7g
(28%)
Sugar
16g
(32%)
Vitamin A
3742IU
(75%)
Vitamin C
110mg
(122%)
Calcium
453mg
(45%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
| Carbohydrates | 42g | 14% |
| Protein | 16g | 32% |
| Fat | 59g | 91% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 1812mg | 76% |
| Potassium | 1317mg | 28% |
| Fiber | 7g | 28% |
| Sugar | 16g | 32% |
| Vitamin A | 3742IU | 75% |
| Vitamin C | 110mg | 122% |
| Calcium | 453mg | 45% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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