Roasted Tomato and Bell Pepper Soup with Grilled Cheese Toppers

Roasted Tomato and Bell Pepper Soup with Grilled Cheese Toppers

June 18, 2012 · 0 comments

in Eat

Growing up in Seattle I find an odd comfort in rainy days. Sometimes it’s better to just embrace a little rain instead of fighting with your $5 umbrella, cursing under your breath and eventually throwing that cheap umbrella on the side of the road after it’s turned itself inside out for the up-tenth time.

Now lets talk about how well tomato soup and grilled cheese go with a rainy day, or any day for that matter. One of the best combinations ever invented. Dip the sammie in and it’s money. Roasting the vegetables always brings out so much extra flavor and this recipe is no exception. And adding some healthy spoonfuls of ricotta at the end just make it all the more better. Spoon, Munch, and Repeat because it is necessary.

Roasted Tomato and Bell Pepper Soup with Grilled Cheese Toppers
Adapted From Smitten Kitchen
2 1/2 pounds tomatoes, cut in half
2 large red bell peppers, quartered, seeded
1 onion, quartered
5 large garlic cloves, peeled
4 tablespoons olive oil
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme leaves
2 cups chicken stock
5 tablespoons ricotta cheese

Grilled Cheese Toppers
4 thick slices of bread (sourdough! Or whatever else butters your toast)
4 large sliced of cheese
a little butter to butter 1 side of each slice of bread.

Serves 4

Preheat oven to 450°F.

Arrange tomatoes (cut side up), bell peppers (skin side down), onion and garlic cloves on 2 large, foil lined baking sheet. Drizzle oil over and sprinkle generously with salt and pepper. Turn veggies a couple times to fully coat with olive oil.

Roast vegetables until tender, turning peppers and onion once, and cook about 40 minutes. Remove from oven. Cool.

Transfer vegetables and any accumulated juices to blender. Add thyme leaves. Puree soup, gradually adding enough stock to thin soup to desired consistency. Pour soup into large pot. Bring soup in slow simmer and add ricotta, stir to combine.

Ladle soup into individual bowls. Toast bread and butter one side of each. Top each bowl with slice of toasted bread, buttered side up and cheese.

Put bowls on lined baking sheet and place in oven at 350 degrees for about 15 minutes until melted and bubbly. For an extra golden top broil for a couple extra minutes. Enjoy!

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