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Roasted Red Pepper Tomato Soup

Roasted Red Pepper and Tomato Soup with Pesto Grilled Cheese Croutons

This dairy-free roasted red pepper and tomato soup is savory with garlic, leeks and shallot and balanced with balsamic vinegar and coconut sugar before being topped with delicious pesto grilled cheese croutons.
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins

Ingredients
  

  • 2 large red bell peppers
  • 1 cup sliced leeks
  • 2 cloves garlic
  • 1 large shallot
  • 28 oz. canned peeled tomatoes
  • 6 oz. tomato paste
  • 13.5 oz. full-fat coconut milk
  • 2 tbsp Tuscan or Italian Seasoning
  • 1-2 tsp salt
  • 2 cups vegetable broth
  • 2 tbsp balsamic vinegar
  • 2 tbsp coconut sugar

For the Pesto Grilled Cheese Croutons:

  • butter
  • pesto
  • sliced sourdough bread
  • cheddar cheese

Instructions
 

  • Preheat the oven to 450. Wash & slice bell peppers so that you can lay them out on a foil-lined baking sheet. Brush with a small amount of avocado oil and roast for 10-20 minutes (this will depend on your oven) until slightly charred. You can also char them over an open flame if that’s an option.
  • Remove red bell peppers and once slightly cooled, slice the strips into chunks. This is all going to be blended, so it doesn’t need to be perfect.
  • Carefully slice the white parts of your leek into rings and rinse them in a colander (leeks hold a lot of dirt in between their layers). Set aside to dry.
  • Roughly mince garlic and shallot.
  • Heat a large pot over medium heat. Add a tablespoon of oil to the pot and allow to heat for another minute. Sauté the leeks and shallot until softened, about 5 minutes, stirring frequently.
  • Add the minced garlic and tomato paste and sauté for another 30 seconds.
  • Add the canned tomatoes, chopped red bell peppers, broth, coconut milk, seasonings, balsamic vinegar and coconut sugar. Bring to a boil, turn to medium-low and simmer for 30 minutes covered, stirring occasionally.
  • Using an immersion blender (or transfer soup to a blender in batches), blend the soup to desired consistency. Taste for seasoning adjustments.
  • To make the grilled cheese, smear two slices of sourdough bread with butter on the sides that will touch the pan. On the other side, spread a bit of pesto. Layer slices of cheese and build the sandwiches.
  • Heat a skillet over medium heat and melt a tablespoon of butter. Add the sandwiches to the pan and cook until golden brown on one side.
  • Flip the sandwiches and cook on the other side until golden brown. Turn heat down slightly and cover with a lid if needed to melt the cheese.
  • Serve soup with a pesto swirl and sliced pesto grilled cheese croutons on top.