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Roasted Red Pepper Soup with Fontina Grilled Cheese
5 from 16 votes

Roasted Red Pepper Soup with Fontina Grilled Cheese

This Roasted Red Pepper Soup with Fontina Grilled Cheese pairs a creamy, spiced vegetable soup with melty fontina cheese nestled between slices of buttered sourdough bread. The soup is made with sautéed onions, carrots, celery, garlic, and herbs blended with roasted peppers and crushed tomatoes, creating a smooth and richly flavored base. The grilled cheese sandwiches cooked slowly ensure the cheese melts while the bread crisps to golden perfection, making it a comforting and satisfying meal.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the sour cream until it’s fully incorporated. Taste and season with more salt and pepper if needed.
  7. Serve with a drizzle of cream if desired. Top with fresh basil. Serve the fontina grilled cheese on the side.