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Roasted red pepper soup in a blue bowl topped with croutons
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5 from 1 vote

Red Pepper Soup with Grilled Cheese Croutons

Served at room temerature on a warm day or served warm on a cool day this roasted red pepper soup with grilled cheese croutons is sure to hit the spot!
Course Main Course
Cuisine American
Keyword red pepper soup, roasted red pepper
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 (2 cups servings each topped with 3 croutons)
Calories 248kcal
Author The Seasoned Mom

Ingredients

For the Soup:

  • 3 red bell peppers
  • 2 tablespoons butter
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 pound carrots peeled and cut into chunks
  • 6 cups chicken or vegetable stock
  • Salt and pepper to taste

For the Grilled Cheese Croutons:

  • 4 1-ounce slices whole wheat bread
  • Cooking spray
  • 1.5 ounces cheddar cheese shredded (about 1/3 cup)

Instructions

  • Roast 2 of the whole peppers under a broiler or directly over a gas flame, rotating the peppers with tongs until completely blackened. Place them in a paper bag or wrap in paper towels to sweat for 5-10 minutes so that the peel is easy to remove.
  • Rub off the skin from the roasted peppers and remove the seeds. Slice and set aside.
  • Seed, core, and thinly slice the remaining red pepper.
  • Melt butter in a large saucepan. Saute the unroasted red pepper, onion, and garlic over low heat just until tender (about 10 minutes).
  • Add carrots and chicken stock. Bring to a boil, lower heat, and simmer until carrots are very tender (about 30-40 minutes).
  • Allow the soup to cool slightly before adding the roasted red peppers. Puree the mixture in a blender or food processor until smooth. Taste and season with salt and pepper, as needed.
  • This soup is delicious served warm (just return to the saucepan and reheat if desired), or you can serve it at room temperature on a hot day!

To prepare the croutons:

  • Line a baking sheet with foil and spray liberally with cooking spray.
  • Divide cheese evenly among two slices of bread. Place on prepared baking sheet and top with remaining bread to form 2 sandwiches.
  • Broil sandwiches for about 30 seconds per side, or until toasted. Allow sandwiches to sit for a few minutes. Slice each sandwich into 6 individual pieces. Garnish each bowl of soup with about 3 “croutons.”

Notes

  • If you have tomatoes that need using up then you can add them to this soup. Why not try roasting them with the peppers?
  • Add chili or spices to turn up the heat.
  • You can use any good melting cheese for the croutons.
  • This soup stores well in the fridge and can be frozen.

Nutrition

Calories: 248kcal | Carbohydrates: 35g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 1721mg | Potassium: 671mg | Fiber: 7g | Sugar: 14g | Vitamin A: 22770IU | Vitamin C: 122.9mg | Calcium: 157mg | Iron: 1.5mg