Chunky Tomato-Red Pepper Soup

Title:Chunky Tomato-Red Pepper Soup

Author:Marian Cooper Cairns, Country Living

Full Text & Source:

The Internet, Online, 16/2/2016

Sample Text:

Feed a crowd with this bright, slightly piquant tomato and pepper soup.

Total Time: 0:35
Prep: 0:18
Level: Easy
Serves: 6
  • 2 tbsp. butter
  • 2 medium red bell peppers
  • 1 medium Sweet onion
  • 2 clove garlic
  • 2 tbsp. tomato paste
  • 1 tsp. smoked paprika
  • 1 can whole peeled plum tomatoes with basil
  • 1½ c. vegetable broth
  • 1 tsp. sugar
  • ½ tbsp. Kosher salt
  • ½ tsp. Freshly ground pepper
  • ⅓ c. heavy cream
  • ⅓ c. chopped fresh basil
  • Grilled Cheese Croutons
Grilled Cheese Croutons
  • 4 slice toasted multigrain sourdough bread
  • 1 clove garlic
  • 1¼ c. shredded aged white 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. Stir in garlic and next 2 ingredients and cook, stirring constantly, 1 minute. Stir in tomatoes and next 4 ingredients.
  2. Crush tomatoes into chunks with the back of a spoon. Bring to a boil, reduce heat to medium-low, and simmer 15 minutes. Stir in cream and basil; season with salt and pepper. Top with Grilled Cheese Croutons.
  3. Grilled Cheese Croutons: Rub bread with garlic clove. Place on a baking sheet; sprinkle with cheese. Broil 2 minutes or until cheese is melted and golden. Let stand 1 minute; cut into 1 1/2 inch pieces.

About Author Annette J Dunlea Irish Writer

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