Recipe: (Vegetarian) Roasted red pepper and tomato soup with cheese toastPosted: May 4, 2011
Tomato soup with grilled cheese has always been one of my favorite comfort foods; so, when my house had a crazy day recently, I knew that adding a little extra TLC to an old favorite would set us right up.
Some days are harder than others, and there’s a reason why they named a book series “Chicken Soup for the Soul.” Warming up your insides with soothing soup, accepting the things you can’t control, deciding to be better tomorrow, and going to bed a little earlier than normal, can make all the difference.
A glass of milk replaced our usual glass of wine with this dinner, and we felt transported back to a time when decisions were simpler, and life was less hectic.
I hope this recipe soothes your soul and eases your mind as it did ours.
Roasted Red Pepper and Tomato Soup with Parmesan-Cheddar Cheese Toast
- 1 Red pepper
- 1Tbsp olive oil
- 1/4 cup diced onion
- 1 28oz. can of whole, peeled tomatoes
- 1 can white beans (drained) – delicious addition that adds protein and fiber
- 1 can chicken broth
- 1 garlic clove
- 1 tsp red pepper flakes (optional)
- 1 tsp cinnamon
- 1 handful of fresh basil leaves
- 1/2 small container of plain greek yogurt
- s&p to taste
- sliced whole grain bread