Chunky Tomato Red Pepper Soup

Chunky Tomato Red Pepper Soup

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

2 cups plum tomatoes, chopped

¼ cup fresh basil, minced

1 teaspoon of fresh dill, chopped

1 ½ cups vegetable broth

1 teaspoon honey

½ tablespoon salt

½ teaspoon cracked pepper

1/3 cup evaporated milk

1/3 cup chopped fresh basil

4 slices sourdough bread

1 clove garlic

1 ¼ cups shredded aged 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, tomato paste, and paprika and cook, stirring constantly, 1 minute.

3. Stir in tomatoes, basil, dill, broth, and honey.

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

5. Stir in milk; season with salt and pepper.

7. Rub bread with garlic clove.

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

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

10. Let stand 1 minute; cut into 1 ½ inch pieces

11. Top soup with chopped basil and grilled cheese croutons.