From: Country Living US
Yields:
6
Prep Time:
18 mins
Total Time:
35 mins
Cal/Serv:
321
Feed a crowd with this bright, slightly piquant tomato and pepper soup.
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Ingredients
- 2 Tbsp. butter
- 2 medium red bell peppers
- 1 medium sweet onion
- 2 clove garlic
- 2 Tbsp. tomato paste
- 1 tsp. smoked paprika
- 1 can whole peeled plum tomatoes with basil
- 1 1/2 cups vegetable broth
- 1 tsp. sugar
- 1/2 Tbsp. kosher salt
- 1/2 tsp. Freshly ground pepper
- cup heavy cream
- cup chopped fresh basil
- Grilled Cheese Croutons
Grilled Cheese Croutons
- 4 slice toasted multigrain sourdough bread
- 1 clove garlic
- 1 1/4 cups shredded aged white Cheddar cheese
Directions
- Step 1Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
- Step 2Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
- Step 3Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.
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