There’s no other soup I’d rather dip my spoon into than a bowl of homemade tomato soup. Adding a roasted red bell pepper deepens the color and brings a new dimension to the taste. Once you’ve had the cheesy croutons on top, you may never serve naked soup again.

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Tomato-and-Roasted Red Pepper Soup with Cheddar Croutons

Makes: 6 cups

Prep Time20

Total Time2 15

Ingredients

1 red bell pepper
2½ lb tomatoes, cut into 2-inch pieces
¾ lb Vidalia onions, cut into 2-inch pieces
2 garlic cloves
2 Tbsp extra virgin olive oil
¾ tsp salt, divided
¾ tsp freshly ground black pepper, divided
4 cups chicken broth
4 ounces French bread, cut into 3⁄4-inch cubes
2 Tbsp unsalted butter, melted
1 ounce sharp Cheddar cheese, shredded (1⁄4 cup)
Garnish: fresh basil leaves

Instructions

Preheat oven to 500°. Place bell pepper on an aluminum foil-lined baking sheet, and bake, turning 4 times, for 45 minutes or until bell pepper looks blistered. Place bell pepper in a zip-top plastic freezer bag; seal and let stand 10 minutes. Peel, remove and discard seeds, and coarsely chop.
Reduce oven temperature to 450°. Arrange tomato and onion in a jelly-roll pan. Add garlic and olive oil, and toss to coat. Sprinkle with 1⁄2 tsp. each salt and black pepper. Bake at 450° for 45 minutes. Cool 15 minutes.
Transfer roasted bell pepper and tomato and onion mixture to a food processor bowl. Process 2 minutes or until smooth. Transfer to a Dutch oven, and add chicken broth. Bring to a boil over medium heat; reduce heat, and simmer 30 minutes or until thickened.
Toss bread pieces in melted butter. Sprinkle with cheese and remaining 1⁄4 tsp. each salt and black pepper. Arrange in a jelly-roll pan. Bake at 450° for 5 minutes or until crisp.