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!
Add onion, salt, and pepper. Sauté 3-5 minutes until translucent.
Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.
Add sherry vinegar and cook 1 minute.
Add tomatoes, roasted pepper, and sun-dried tomatoes.
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.