Tomato Soup with Peppery Grilled Cheese Croutons

Tomato Soup with Cheese Croutons

Try this Tomato Soup with Peppery Grilled Cheese Croutons along with a grilled BLT and cheese sandwich for a quick meal.        

Tomato Soup with Peppery Grilled Cheese Croutons
Makes 6 to 8 servings
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Ingredients
  1. 2 red bell peppers, halved and seeded
  2. 1 tablespoon olive oil
  3. 2 tablespoons butter
  4. 2 shallots, thinly sliced
  5. 2 teaspoons minced garlic
  6. 3 tablespoons all-purpose flour
  7. 2 (28-ounce) cans crushed tomatoes
  8. 1 (32-ounce) carton chicken broth
  9. 1 (28-ounce) can fire-roasted diced tomatoes
  10. 1½ teaspoons smoked paprika
  11. ½ teaspoon salt
  12. ½ teaspoon ground black pepper
  13. ¼ teaspoon sugar
  14. Peppery Grilled Cheese Croutons (recipe follows)
Instructions
  1. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil.
  2. Place peppers, cut side down, on prepared pan. Drizzle with oil. Bake for 20 minutes or until peppers are slightly charred. Cover with foil, and let stand for 10 minutes. Peel peppers, discarding skin, and coarsely chop.
  3. In a large Dutch oven, melt butter over medium-high heat. Add shallot and garlic, and cook, stirring occasionally, for 4 minutes. Stir in flour, and cook, stirring constantly, for 2 minutes. Add roasted peppers, crushed tomatoes, and next 6 ingredients. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 20 minutes. Purée soup, in batches if necessary, and serve with Peppery Grilled Cheese Croutons.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Peppery Grilled Cheese Croutons
Makes about 3 dozen
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Ingredients
  1. 6 slices sourdough bread
  2. ½ (8-ounce) package Monterey
  3. Jack cheese with peppers, sliced ⅛ inch thick
  4. 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil.
  2. Place 3 slices bread on prepared baking sheet. Top each with cheese slices, and cover with remaining bread slices to make a sandwich. Brush both sides of sandwich with melted butter, and bake for 15 to 20 minutes or until bread is golden brown. Let stand for 10 minutes. Cut crusts from sandwiches, then cut each sandwich into ½-inch squares.
Paula Deen Magazine https://www.pauladeenmagazine.com/

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