Creamy Roasted Red Pepper Soup with Grilled Cheese Dippers

Roasted red peppers bring sweet, smoky depth that defines this silky lunch soup. Blended creamy with a touch of paprika and paired with crisp grilled-cheese dippers, it is pure make-ahead comfort in a bowl.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 510 cal
• 18g protein
• 42g carbs
• 30g fat
• 6g fiber

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Ingredients

• 16 oz jarred roasted red peppers, drained
• 1 medium yellow onion
• 4 garlic cloves
• 1 medium carrot
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp tomato paste
• 3 cups vegetable broth
• 3/4 cup full-fat coconut milk or heavy cream
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 slices sourdough or sandwich bread
• 1 1/2 cups sharp cheddar cheese, shredded
• 2 Tbsp butter, softened
• for garnish fresh basil or parsley

Instructions

1. 1Roughly chop the onion, carrot, and garlic. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and carrot and cook, stirring occasionally, for 6–7 minutes until the onion is translucent and starting to soften.
2. 2Stir in the garlic and tomato paste and cook 1 minute until fragrant and the paste darkens slightly. Add the drained roasted red peppers, smoked paprika, dried basil, salt, and pepper; stir to coat.
3. 3Pour in the vegetable broth and bring the mixture to a lively simmer. Reduce heat to medium-low, cover partially, and cook for 12–15 minutes so the carrot is completely tender and flavors meld.
4. 4Carefully blend the soup until completely smooth using an immersion blender directly in the pot, or work in batches in a countertop blender (vent the lid and cover with a towel). Return soup to the pot if needed.
5. 5Stir in the coconut milk or cream and warm through over low heat for 2–3 minutes—do not boil hard or the cream may separate. Taste and adjust salt or a pinch more smoked paprika. Keep warm on the lowest setting.
6. 6Meanwhile, butter one side of each bread slice. Build 4 sandwiches with cheddar between unbuttered sides. Heat a large skillet or griddle over medium heat.
7. 7Cook the sandwiches 3–4 minutes per side, pressing gently with a spatula, until the bread is deep golden and the cheese is fully melted. Transfer to a cutting board and let rest 1 minute, then slice each sandwich into 3–4 dippable strips.
8. 8Ladle the hot soup into 4 bowls. Garnish with a swirl of cream or a few torn basil leaves if desired. Serve immediately with the grilled cheese dippers on the side for dunking.