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Why I Love This Tomato & Roasted Red Pepper Soup Recipe
Soup is a staple in my home. No matter the time of year, I can be in the mood for a cozy bowl. Soup can be as intense or simple as you want and this tomato variety could not be any easier. The simple ingredients really help the tomato flavor shine through. You can put this together after work and enjoy homemade soup anytime. Don’t worry: I didn’t forget about the grilled cheese!
A Super Delicious Grilled Cheese Addition
Start by spreading a little butter in a skillet. Personally, I choose to spread mayonnaise on my slices of bread. Classic cheddar cheese is my go-to — definitely not the processed variety, though! For flavor, I add a few basil leaves and a sprinkle of Parmesan cheese. Then top it off with another piece of cheddar. Stack the bread slices and cook on both sides until lightly browned.
Serve this soup with a sprinkle of basil, grilled cheese, and Parmesan crips! This is perfect for Valentine’s Day dinner or a weeknight meal!
Follow These Tips
Serving & Storage
To serve – Serve hot in bowls, topped with Parmesan crisps, a swirl of cream, or fresh basil. Pair with grilled cheese, crusty bread, or a simple salad.
To store – Store cooled soup in an airtight container for up to 4 days in the fridge. Freeze in containers or freezer bags (leaving headspace) for up to 3 months.
More Soup Recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Tomato & Roasted Red Pepper Soup
Ingredients
For the soup
- 1 tbsp olive oil
- ¾ cup diced onion
- ½ cup diced celery
- 1 cup diced carrots
- 2 tbsp sherry vinegar
- 2 28-oz cans diced tomatoes
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 roasted red pepper (optionally from a jar)
- 2 tbsp sun-dried tomatoes (optional)
For the Parmesan crisps
- 1 cup shredded Parmesan cheese
- 1 tsp freshly ground black pepper
Instructions
For the soup
- Heat oil in a large kettle over medium-high heat.1 tbsp olive oil
- Add onion, salt, and pepper. Sauté 3-5 minutes until translucent.¾ cup diced onion, 1 tsp kosher salt, ½ tsp freshly ground black pepper
- Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.½ cup diced celery, 1 cup diced carrots
- Add sherry vinegar and cook 1 minute.2 tbsp sherry vinegar
- Add tomatoes, roasted pepper, and sun-dried tomatoes.2 28-oz cans diced tomatoes, 1 roasted red pepper (optionally from a jar), 2 tbsp sun-dried tomatoes (optional)
- Bring to a boil then turn down to a simmer and cover. Let simmer 30-40 minutes.
- Using an immersion blender or standard blender, purée soup, leaving a little texture. Taste and season as needed. If too acidic, add a teaspoon or two of sugar. Keep warm while making grilled Parmesan crisps and grilled cheese sandwich.
For the Parmesan crisps
- Preheat oven to 400°F.
- Make 4 ¼-cup piles of cheese on a parchment-lined baking sheet. Sprinkle with pepper. Bake 10-15 minutes until melted and lightly browned.1 cup shredded Parmesan cheese, 1 tsp freshly ground black pepper
- Remove from oven and let cool until crispy.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
I made this recipe last year for a neighborhood Christmas party. The entire crockpot was GONE by the end of the party. My neighbor made her homemade croutons and it was a HIT! Our next neighborhood party is in a week, and all of my neighbors have been asking for it again this year! Will be making again !