Name: Roasted Red Pepper & Tomato Soup with Paprika-Rubbed Croutons
Yield: 8 people
Ingredients: 2 Roma tomatoes, diced; 1 small red onion, diced; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 2 teaspoons red wine vinegar; 1 clove garlic, minced; 1 teaspoon extra-virgin olive oil; Pinch of sea salt; ⅛ teaspoon cayenne pepper; 2 tablespoons extra-virgin olive oil; 1½ teaspoons paprika; 6 ounces sourdough bread or baguette, cubed; 2 red bell peppers, stems and seeds removed, sliced into strips; 1 yellow onion, peeled and sliced; 2 tablespoons olive oil; ¼ teaspoon salt; 2 cloves garlic, peeled and smashed; 1 (28-ounce) can crushed tomatoes with basil; 1 (14.5-ounce) can white cannellini beans, rinsed and drained; 1 (14.5-ounce) can reduced-sodium chicken or vegetable broth

Roasted Red Pepper & Tomato Soup with Paprika-Rubbed Croutons

Vegan, Dairy free, Staff favorite

Ingredients

FOR THE FRESH SALSA TOPPER

2 Roma tomatoes, diced

1 small red onion, diced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 teaspoons red wine vinegar
1 clove garlic, minced
1 teaspoon extra-virgin olive oil
Pinch of sea salt
⅛ teaspoon cayenne pepper

FOR THE PAPRIKA CROUTONS

2 tablespoons extra-virgin olive oil
1½ teaspoons paprika
6 ounces sourdough bread or baguette, cubed

FOR THE SOUP

2 red bell peppers, stems and seeds removed, sliced into strips
1 yellow onion, peeled and sliced
2 tablespoons olive oil
¼ teaspoon salt
2 cloves garlic, peeled and smashed
1 (28-ounce) can crushed tomatoes with basil
1 (14.5-ounce) can white cannellini beans, rinsed and drained
1 (14.5-ounce) can reduced-sodium chicken or vegetable broth

Servings

8 people

Instructions

Make the salsa topping: Combine Roma tomatoes, red onion, parsley, basil, red wine vinegar, garlic, olive oil, salt and cayenne pepper in a bowl. Set aside.
Make the croutons: Preheat oven to 375°, and line a rimmed baking sheet with parchment paper. Mix olive oil and paprika in a small bowl. Toss bread cubes in a medium bowl with olive oil mixture. Spread onto prepared baking sheet; bake for 15–20 minutes, turning once halfway through, until golden. Set aside to cool.
Increase oven temperature to 400°. Place red bell pepper and onion slices onto a rimmed baking sheet, toss with olive oil and sprinkle with salt. Roast for 20–22 minutes or until soft and just starting to brown.
Meanwhile, add garlic, tomatoes, beans and broth to a large pot. Bring to a simmer over medium heat. Simmer for 15 minutes. Add roasted peppers and onions, and stir to combine.
Purée with an immersion blender, or let cool slightly and use a traditional blender. Serve warm, topped with croutons and salsa.

Roasted Red Pepper & Tomato Soup with Paprika-Rubbed Croutons

Delicious Living Contributor

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