Tomato Red Pepper Soup

Tomato Red Pepper Soup

A fun and tasty twist on the classic tomato soup with grilled cheese.

7

2 tablespoons butter

2 medium red bell peppers, chopped

1 medium onion, chopped

2 cloves garlic, minced

2 tablespoons tomato paste

1 teaspoon smoked paprika

3-4 cups plum tomatoes, chopped

1/4 cup fresh basil, minced

1 1/2 cups vegetable broth

1 teaspoon honey

1/2 tablespoon kosher salt

1/2 teaspoon freshly ground pepper

dash or two of cayenne

1/3 cup heavy cream

1/3 cup chopped fresh basil

4 slices toasted multigrain bread

1 clove garlic

1 1/4 cups shredded aged white Cheddar cheese

1. Sauté peppers and onion in a large Dutch oven in melted butter over medium-high heat 10 minutes until golden and tender.

2. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute.

3. Stir in tomatoes and next 5 ingredients.

4. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes.

5. Stir in cream and basil; season with salt and pepper.

6. Grilled Cheese Croutons: Rub bread with garlic clove.

7. Place on a baking sheet; sprinkle with cheese.

8. Broil 2 minutes or until cheese is melted and golden.

9. Let stand 1 minute; cut into 1 1/2 inch pieces

10. Top soup with Grilled Cheese Croutons.