Roasted Red Pepper & Tomato Soup w/ Grilled Cheese Croutons

An effortless and rich roasted red pepper and tomato soup with grilled cheese croutons that add incredible flavor and texture.


  • For the soup
  • 1 28-oz can San Marzano whole tomatoes, with juices
  • 3 Pilaros roasted red peppers
  • 1 cup vegetable stock
  • 2 tbsp EVOO
  • 1 tbsp crushed garlic
  • 1 sweet onion, diced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp sugar
  • 1 tsp chipotle chilli pepper
  • 1 tsp sriracha (optional)
  • For the grilled cheese croutons
  • 4 slices bread
  • 2 slices swiss cheese or any cheese of choice
  • 1 tbsp butter or margarine


For the soup

  1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion and rosemary and saute for 5 minutes, until mixture is softened and fragrant.
  2. Add the roasted red peppers, tomatoes and their juices, vegetable stock, salt, sugar, chipotle chilli pepper, pepper and sriracha. Cook for 20 minutes, stirring occasionally.
  3. Puree the soup with an immersion blender, or you can puree the soup in small batches in a blender or food processor until smooth.
  4. Serve with grill cheese croutons scattered on top.

For the grill cheese croutons

  1. Heat a panini grill.
  2. Butter four slices of bread and place them on the panini grill with the cheese slices in between two slices of bread.
  3. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.