Grilled Cheese Tomato & Pepper Soup

  • Currently 4/5
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
2 cans organic roasted tomatoes
2 large roasted bell peppers
1 small handful sun dried tomato halves
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
1/2 teaspoon cracked pepper
1 teaspoon salt (more to taste)
2 teaspoons balsamic vinegar
1 teaspoon honey
2 1/2 cups chicken stock
1. Heat olive oil over medium heat in pot.  Saute onion and garlic until soft and translucent, about 10 minutes.  Add herbs, salt and pepper, and toss to coat.
2. Add canned tomatoes, sun dried tomatoes, peppers, balsamic vinegar, and honey.  Stir well, then add chicken stock.
3. Bring to a boil, then lower heat to a simmer.  Cook for 30 minutes to 2 hours (the longer the better, but 30 minutes is plenty).
4. Remove from heat and let cool a bit.  Carefully ladle soup into a blender (in batches if necessary).  Cover with a dishtowel if it's still a little hot (DO NOT put it in the blender straight after boiling unless you want to redo your kitchen).  Blend until smooth, about 2 minutes.  
5. Toast crusty bread slices and grate smoked cheese (1/3 to 1/2 cup for each bowl of soup).  Set aside.
6. Line a baking sheet with foil, place oven safe bowls on top.  Ladle soup into bowls (reheat it if it's cooled completely).  Cover each with a slice of toast and a handful of cheese.  Place on top rack under a LOW broiler and keep a good constant watch until cheese is melted and browned (about 8 minutes for my oven).    
7. Dig in.  Smile.

kerry guice

Member since Feb 2010

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