Roasted Red Pepper Soup with Fontina Grilled Cheese

Name: Roasted Red Pepper Soup with Fontina Grilled Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 sweet onion; ½ cup carrots; ½ cup celery; 4 garlic cloves; kosher salt and pepper; ½ teaspoon dried basil; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon crushed red pepper; 1 tablespoons tomato paste; 2 (12 ounce) jars roasted bell peppers; 1 (28 ounce) can fire roasted crushed tomatoes; 3 cups chicken or vegetable stock; ⅓ cup sour cream, plain greek yogurt or cream; fresh basil for serving; drizzle of cream; fontina grilled cheese; 4 lices sourdough bread; 6 ounces fontina cheese; softened butter

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Roasted Red Pepper Soup with Fontina Grilled Cheese

Kian Mendoza

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This roasted red pepper soup is silky smooth, full of fire roasted flavor and absolutely delicious. Topped with fresh basil and melty fontina grilled cheese bites, it is super satisfying and the ultimate comfort food.

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Ingredients

Servings

1 tablespoon olive oil
1 sweet onion, chopped
½ cup carrots, chopped
½ cup celery, chopped
4 garlic cloves, chopped
kosher salt and pepper
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon crushed red pepper
1 tablespoons tomato paste
2 (12 ounce) jars roasted bell peppers, drained and coarsely chopped
1 (28 ounce) can fire roasted crushed tomatoes
3 cups chicken or vegetable stock
⅓ cup sour cream, plain greek yogurt or cream
fresh basil for serving
drizzle of cream, for topping
fontina grilled cheese
4 lices sourdough bread
6 ounces fontina cheese, freshly grated
softened butter, for spreading

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Instructions

Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, garlic and a big pinch of salt and pepper. Cook, stirring often, until the vegetables soften, about 6 to 8 minutes.
Stir in the basil, oregano, thyme, red pepper and tomato paste. Cook for another few minutes, stirring so the spices and tomato paste get sautéed in with the vegetables.
Add in the roasted red peppers, crusted tomatoes and 3 cups of stock. Bring the mixture to a boil, then reduce it to a simmer. Simmer for 10 to 15 minutes.
While the soup simmers, I started the grilled cheese sandwiches. I head a nonstick skillet over medium-low spread. I spread the outsides of the bread with softened butter, placing 2 slices butter-side down in the skillet. Top with the grated fontina. Top both with another slice of bread, butter-side up. Cook slowly until the cheese is melty. Gently flip and cook the other side until golden.
Carefully transfer the soup mixture to a high powered blender (or use an immersion blender!) and puree until smooth. Pour the soup back into the pot over medium-low heat.
Stir in the sour cream until it’s fully incorporated. Taste and season with more salt and pepper if needed.
Serve with a drizzle of cream if desired. Top with fresh basil. Serve the fontina grilled cheese on the side.