Posted: May 4, 2011 Filed under: Food | Tags: cheese toast, comfort food, easy dinner, healthy comfort food, red pepper soup, roasted red pepper soup, roasted red pepper tomato soup, soup with grilled cheese, tomato basil soup, tomato soup, vegetarian recipes, whats for dinner
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
Heat your oven to 325 F (165 C) and roast your red pepper and garlic clove for about 25 minutes.
Remove and discard stem, seeds of red pepper, and peel and dice your garlic.
Heat oil in skillet/pot and add onion. Cook for about 5 minutes over medium heat, then add the roasted pepper (chopped), garlic, tomatoes, red pepper flakes, basil and cinnamon.
Bring to a simmer for 10 minutes, then pour into blender/processor and grate until semi-smooth.
Return contents to pot/skillet, add beans (drained) and chicken broth, stir, and allow to simmer for 30 minutes.
Reduce heat and add yogurt, salt and pepper.
While keeping the soup warm, butter some sliced bread and top with cheddar and parmesan. Use your low broil setting to toast it until the cheese melts. Serve cheese toast with your soup for dipping.
If you want to add to the presentation of the dish, add a little dollop of yogurt and a basil leaf to the middle of each bowl of soup.