Roasted Red Pepper Tomato Soup with Mini Grilled Cheese Dippers

Serves 4 · 12 min prep · 30 min cook

Ingredients

• 12 oz drained jarred roasted red peppers
• 28 oz canned whole peeled tomatoes
• 1 medium yellow onion
• 3 garlic cloves
• 2 cups vegetable broth
• 1/3 cup heavy cream
• 2 Tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried basil
• 1 tsp sugar
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 8 thin slices sourdough bread
• 4 oz sharp cheddar cheese
• 2 Tbsp softened butter

Instructions

1. 1Dice the onion and mince the garlic. Heat olive oil in a heavy 4-quart pot over medium heat. Add onion and cook 6–7 minutes until soft and translucent.
2. 2Stir in garlic, smoked paprika, and dried basil; cook 45 seconds until fragrant. Add drained roasted red peppers and the entire can of tomatoes with juices, crushing tomatoes with a spoon.
3. 3Pour in vegetable broth, sugar, salt, and black pepper. Bring to a boil, then reduce heat and simmer uncovered 15 minutes so flavors meld and liquid reduces slightly.
4. 4Remove from heat. Use an immersion blender to puree until completely smooth (or carefully blend in batches). Return to low heat and stir in heavy cream; taste and adjust salt. Keep warm.
5. 5While soup finishes, butter one side of each sourdough slice. Place four slices butter-side down in a large skillet or griddle over medium heat.
6. 6Top each with shredded cheddar, then remaining bread butter-side up. Cook 3–4 minutes per side, pressing gently, until bread is deep golden and cheese is fully melted.
7. 7Transfer sandwiches to a board and cut each into two or three dippable fingers. Ladle hot soup into four bowls.
8. 8Serve immediately with mini grilled cheese dippers on the side for dunking; soup reheats beautifully for weekday lunches.