Table of Contents
  1. A super delicious grilled cheese
  2. Watch how to make this tomato and red pepper soup
  3. 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!

White bowl filled with red colored tomato and roasted red pepper soup with Parmesan crisps and strips of basil on top

A super delicious grilled cheese

Writing a recipe for a grilled cheese sandwich seems wrong, but here goes! 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. 

Grilled cheese sandwich sitting on white plate after being grilled with melted cheese dripping out with loaf of bread in background all on marble surface

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!

Top down view of marble surface with bowl of tomato and roasted red pepper topped with Parmesan crisps and strips of basil on top of soup with grilled cheese on plate beside

More soup recipes

Watch how to make this tomato and red pepper soup

Top down view of white bowl filled with red colored tomato and roasted red pepper soup with Parmesan crisp and strips on basil on top

Tomato & Roasted Red Pepper Soup

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When it's soup season, there's always a need for unique, different soups. This tomato and roasted red pepper soup is not the typical tomato soup. With the addition of the red peppers, the tomato flavor is bolstered, making this an even better soup!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 8 servings

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 salt
  • ½ tsp black pepper
  • ½ cup roasted red pepper
  • 2 tbsp sun-dried tomatoes (optional)

For the Parmesan crisps

  • 1 cup shredded Parmesan cheese
  • 1 tsp 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 salt, ½ tsp 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, ½ cup roasted red pepper, 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 black pepper
  • Remove from oven and let cool until crispy.

Nutrition

Serving: 1cup | Calories: 130kcal | Carbohydrates: 17.3g | Protein: 6.1g | Fat: 5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.2g | Trans Fat: 0g | Cholesterol: 7.2mg | Sodium: 948.5mg | Potassium: 819.8mg | Fiber: 3.2g | Sugar: 9.3g | Vitamin A: 191.4IU | Vitamin C: 29.9mg | Calcium: 207.4mg | Iron: 2.9mg
Course Soup
Cuisine Italian
Difficulty Intermediate
Method Cooking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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