Roasted Red Pepper & Tomato Soup with Paprika-Rubbed Croutons
Vegan, Dairy free, Staff favorite
Servings
8people
Servings
8people
Ingredients
FOR THE FRESH SALSA TOPPER
  • 2 Roma tomatoes, diced
  • 1 small red onion, diced
  • 1tablespoon chopped fresh parsley
  • 1tablespoon chopped fresh basil
  • 2teaspoons red wine vinegar
  • 1clove garlic, minced
  • 1teaspoon extra-virgin olive oil
  • Pinch of sea salt
  • ⅛teaspoon cayenne pepper
FOR THE PAPRIKA CROUTONS
  • 2tablespoons extra-virgin olive oil
  • 1½teaspoons paprika
  • 6ounces sourdough bread or baguette, cubed
FOR THE SOUP
  • 2 red bell peppers, stems and seeds removed, sliced into strips
  • 1 yellow onion, peeled and sliced
  • 2tablespoons olive oil
  • ¼teaspoon salt
  • 2cloves garlic, peeled and smashed
  • 1(28-ounce) can crushed tomatoes with basil
  • 1(14.5-ounce) can white cannellini beans, rinsed and drained
  • 1(14.5-ounce) can reduced-sodium chicken or vegetable broth
Instructions
  1. Make the salsa topping: Combine Roma tomatoes, red onion, parsley, basil, red wine vinegar, garlic, olive oil, salt and cayenne pepper in a bowl. Set aside.
  2. Make the croutons: Preheat oven to 375°, and line a rimmed baking sheet with parchment paper. Mix olive oil and paprika in a small bowl. Toss bread cubes in a medium bowl with olive oil mixture. Spread onto prepared baking sheet; bake for 15–20 minutes, turning once halfway through, until golden. Set aside to cool.
  3. Increase oven temperature to 400°. Place red bell pepper and onion slices onto a rimmed baking sheet, toss with olive oil and sprinkle with salt. Roast for 20–22 minutes or until soft and just starting to brown.
  4. Meanwhile, add garlic, tomatoes, beans and broth to a large pot. Bring to a simmer over medium heat. Simmer for 15 minutes. Add roasted peppers and onions, and stir to combine.
  5. Purée with an immersion blender, or let cool slightly and use a traditional blender. Serve warm, topped with croutons and salsa.