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Roasted Red Pepper and Tomato Soup
With an abundance of fresh produce available this time of year why not roast your vegetables! Roasting brings out the natural sweetness in vegetables and the vegetables have a more concentrated flavor. Roasting vegetables is super easy and the perfect way to prepare farm fresh vegetables. Serve Roasted Red Pepper and Tomato Soup with the classic grilled cheese sandwich or my new favorite, grilled cheese croutons.
Two Kitchen Tips
This post also contains two additional “recipes” or “kitchen tips.” The first kitchen tip is; how to roast tomatoes and peppers. A very easy process that adds so much flavor and depth to all vegetables. Roasted vegetables add a distinct flavor to everything they’re added too. If you’re never roasted vegetables before I highly recommend it. Head to your nearest farm market or local farm pick up as many vegetables as you can carry, bring them home and let the roasting begin.
Kitchen Tip #2
How to make grilled cheese croutons is the second recipe. Making grilled cheese croutons are super simple. All you have to do is make a grilled cheese sandwich and them cut the sandwich into cubes and 1,2,3 you have croutons. At least that’s how I go about making then. I can’t believe I never thought of it sooner. But better late than never, right!
- 4 to 6 peppers, (green, red, yellow, orange)
- 1/4 cup olive oil
- salt and pepper to taste
- Cut peppers in half, remove stem, seeds and membranes. Place cut side down in shallow baking dish. Drizzle with olive oil. Sprinkle with coarse salt and fresh cracked black pepper. Toss to coat. Roast in a 450º oven for about 30 to 45 minutes. Remove from oven. Transfer peppers to a brown paper bag, fold the top of the bag closed. Let steam for 10 to 15 minutes. Remove peppers from bag, peel off charred skins.
- Slice or chop peppers and use in your favorite recipes. Store in a large glass jar or a clean jelly jar works great too. Add a few tablespoons of olive oil to peppers in jar. Cover with tight fitting lid. Store in refrigerator.
- 4 to 6 tomatoes
- 1/4 cup olive oil
- 1 clove garlic, peeled and thinly sliced
- 2 springs fresh thyme and/or rosemary
- sea salt and pepper to taste
- Preheat oven to 325º Pour olive oil into a shallow baking dish. Add garlic, thyme, rosemary, salt and pepper. Cut tomatoes in half horizontally, use a sharp knife to remove stem and seeds.Toss tomatoes with oil and seasonings, lay cut side down in dish.
- Bake 2 hours or until tomatoes are completely soft and wilted. Remove skins if desired, they should slip right off, slice or chop and use in your favorite recipes.
- Store tomatoes in a large glass jar or a clean jelly jar works great too. Add a few tablespoons of olive oil to tomatoes in jar. Cover with tight fitting lid, store in refrigerator.
- 2 tablespoons butter, room temperature
- 4 slices bread
- 6 oz shredded cheese, room temperature
- Heat skillet over medium heat. Completely butter one side of each slice of bread. Place one slice of bread in the pan, buttered side down. Sprinkle with shredded cheese. Top with remaining slice of bread, buttered side up. Turn the heat down slightly. Cook until golden brown 2 to 4 minutes, flip bread over, cook until golden brown on the other side 2 to 4 minutes.
- Cut the crust off of the grilled cheese then cut into 1-inch squares.
- Garnish your favorite soup with grilled cheese croutons.
Spicy Cheeseburger Soup is a favorite soup that will be even yummier served with grilled cheese croutons.
A super delicious soup made special with fresh produce from the farmers market.
- 6 medium sweet red peppers, roasted and chopped
- 4 medium tomatoes, roasted, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 32 oz containers chicken broth
- 4 teaspoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon curry power
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
In a dutch oven or soup kettle, saute' carrots, onions, celery and garlic in oil until veggies are tender. Add roasted peppers and tomatoes. Stir for 5 minutes. Stir in chicken broth; stir in sugar, and seasonings. Bring to a boil, reduce heat, cover and simmer for 25 minutes. Cool for 30 minutes. Puree mixture in small batches in a blender or use an immersion blender. Blend ingredients together well. Heat on low until heated through.
Serve with tortilla strips and sprinkle with crushed red pepper flakes or serve with grilled cheese croutons.