Roasted Red Pepper Tomato Soup with Cheesy Toast Soldiers

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 12 oz drained jarred roasted red peppers
• 28 oz canned whole peeled tomatoes
• 1 medium yellow onion
• 4 garlic cloves
• 1 medium carrot
• 3 tbsp olive oil
• 2 cups vegetable broth
• 1/3 cup heavy cream
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 4 thick slices sourdough bread
• 4 oz shredded sharp cheddar cheese
• handful for garnish fresh basil

Instructions

1. 1Roughly chop the onion, smash the garlic, and dice the carrot into ½-inch pieces so they cook evenly.
2. 2Heat olive oil in a large Dutch oven over medium heat; add onion, carrot, and salt and cook 6–7 minutes, stirring occasionally, until the onion is translucent and the carrot softens.
3. 3Add the garlic, smoked paprika, and dried basil; stir 30 seconds until fragrant, then pour in the drained roasted red peppers and the entire can of tomatoes with their juices.
4. 4Add vegetable broth, bring to a lively simmer, then reduce heat to medium-low, cover partially, and cook 15 minutes so the flavors meld and the vegetables are fully tender.
5. 5Carefully blend the soup with an immersion blender until completely smooth and velvety, about 1 minute; alternatively work in batches in a countertop blender and return to the pot.
6. 6Stir in the heavy cream, remaining salt, and black pepper; keep warm over low heat while you make the toast. Taste and adjust seasoning.
7. 7Preheat the broiler. Brush both sides of the sourdough with the remaining olive oil, top with shredded cheddar, and broil 2–3 minutes until the cheese is bubbly and golden at the edges.
8. 8Cut each cheesy toast into 3–4 soldiers. Ladle soup into bowls, swirl a little extra cream if desired, tear fresh basil over the top, and serve with the hot cheese soldiers for dipping.