Roasted Red Pepper and Tomato Soup with Heart Parmesan Croutons
Danalaila
February 10, 2022
super easy
Ingredients
- 28 oz can San Marzano whole tomatoes
- 15 oz jar roasted red peppers
- 1 large shallot chopped
- 1 whole carrot peeled and chopped
- 1 stalk celery chopped
- 2 large cloves garlic chopped
- 1 cup low sodium chicken both more if you like it not as thick ( can also use vegetable stock )
- 2 TBSP fresh basil
- 1 teaspoon dried oregano
- 3 TBSP extra virgin olive oil
- salt and pepper
Heart Parmesan Croutons
- 2-3 slices multigrain bread
- 1-2 TBSP grated parmesan cheese
- extra virgin olive oil spray
- pinch of salt
- greek yogurt optional for topping the soup before the croutons
Servings:
Units:
Instructions
- First with a small heart shaped cookie cutter cut out your hearts and set aside. You can find these on amazon.com that is where I got mine and they are great.
- Then cover a baking sheet with foil and spray the bottom with the olive oil and then add the hearts. Next, spray the tops with more olive oil and top with salt and some parmesan cheese. Bake at 375 degrees for 8 minutes and set aside.
- Next, in a large deep sauce pan add the olive oil, carrots, shallot, celery and a pinch of salt and cook for 7 minutes and then add in the garlic and cook another 3 minutes.
- Then add in the tomatoes, red peppers, oregano, chicken broth, fresh basil and some more salt and pepper and mix to combine breaking up the tomatoes with your spoon.
- Bring your soup up to a simmer and cook for 20- 30 minutes until all the vegetables are soft and check it for seasoning. Then carefully transfer it to a blender and cover the lid with a hand towel and your hand for safety.
- Then blend your soup until it is smooth and then transfer it back to the pot to keep it warm.
- Then simply transfer the soup to a bowl, I top mine with some greek yogurt, parmesan cheese and the heart shaped croutons!
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