Roasted Tomato, Corn & Red Pepper Soup
This soup combines roasted roma tomatoes, fresh sweet corn and red peppers simmered in vegetable broth and blended to make a smooth soup. When this Roasted Tomato, Corn and Red Pepper Soup is served with grilled cheese croutons, you double the fun. Author: Dene’ V. Alexander © 2017 Biscuits & Savvy
Servings Prep Time
6 15Minutes
Cook Time
1 1/2Hours
Servings Prep Time
6 15Minutes
Cook Time
1 1/2Hours
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place vegetables on lined tray and drizzle with olive oil. Season with salt and pepper and toss vegetables with your hands and place in an even layer. Sprinkle with basil.
  2. Roast vegetables for 40-50, minutes, or until browned.
  3. Remove vegetables from the oven and pour vegetables, including juices, remnants, etc, into a stock pot or dutch oven. Add broth, bring the pot to a boil and turn on low to simmer for 25 minutes.
  4. While the soup is simmering, prepare the grilled cheese croutons by heating olive oil or butter in a skillet. Spread 1/2 Tbsp of butter over one side of each piece of bread. Turn the slices over and top each piece with all cheeses and place remaining slices of bread on top, buttered sides up. Place the sandwich in the hot pan, and grill until the bread is browned on one side and flip to brown the other side, about 2-3 minutes per side. Let cool for 1 minute and cut into 1-inch cubes.
  5. Finish the soup by using an immersion or stand blender, carefully blend the mixture until smooth. Season with salt and pepper, to taste.
  6. Spoon into bowls and top with parmesan cheese, diced basil and 1-2 grilled cheese croutons.
Recipe Notes

© 2017 Biscuits & Savvy

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