Roasted Red Pepper Soup with Grilled Cheese Croutons
Ingredients
- 1 head of garlic
- 3 red bell peppers, halved and deseeded
- 10 oz carrots, cut into 1-inch pieces
- 1/2 of a small head of cauliflower, roughly chopped
- 3 small tomatoes, quartered
- 1 small yellow onion, cut into wedges
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 1 tsp smoked paprika
- 1/8 tsp cayenne
- 1/4 tsp cumin
- 2 1/2 cups chicken or vegetable broth
- Juice from 1 lemon
Preparation
Preheat oven to 400˚F.
Slice off the top of the head of garlic.
Place the bell peppers (skin side up), carrots, cauliflower, tomatoes, garlic, and onion on a sheet pan. Drizzle with olive oil and the spices, then roast for 40-45 minutes until all vegetables are fork tender.
About 10 minutes before the vegetables are done, heat the broth.
Add the roasted vegetables (using only half of the garlic cloves) to a blender along with the hot broth and lemon juice. Blend until smooth.
Taste and add the remaining 1/2 teaspoon of salt if needed.
Tips
This recipe can be adapted with different vegetables based on what is available in the fridge.
For the grilled cheese croutons, prepare grilled cheese sandwiches and cut into small cubes for topping; full details are available on the website.
