Roasted Red Pepper Soup with Cheesy Herb and Garlic Croutons
"It’s still cold and flu season, so red bell peppers, which provide a broad range of antioxidants and contain 117 mg of vitamin C per cup, are the perfect base for this soup."
Servings: 4 servings
1 tablespoon olive oil
1 small clove garlic, grated or crushed
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/8 teaspoon coarse salt
1/8 teaspoon black pepper
1/4 baguette, thinly sliced cross-wise
1 1/2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, grated or crushed
1 teaspoon minced fresh thyme
1 teaspoon minced fresh rosemary
1/4 teaspoon ground black pepper
1 (16 oz/473 ml) jar roasted red bell peppers (in water, not oil), rinsed and drained well (see Note)
2 cups (475 ml) low-sodium vegetable stock
- For the croutons, preheat the oven to 350F. Whisk together the oil, garlic, thyme, rosemary, salt, and black pepper in a large bowl. Add the baguette slices and toss to coat, and then sprinkle in the parmesan topping, tossing again to coat. Spread the baguette slices out on a baking sheet and bake until light golden brown, about 10 minutes, flipping once halfway through.
- For the soup, heat the oil in a medium saucepan over medium heat. Add the onion and cook 5 minutes, stirring occasionally. Add the garlic, thyme, and rosemary and cook 1 minute, stirring constantly. Add the black pepper, red bell pepper, and vegetable stock; bring up to a boil and then turn the heat down, cover the saucepan, and simmer 10 minutes.
- Cool the soup slightly and then puree using an immersion blender (or using a regular blender in batches, if necessary). Add the soup back to the saucepan and stir in the cream cheese. Heat over low heat until warm throughout. Taste and add salt if desired.
- Serve the soup topped with the croutons.
Recipe by An Edible Mosaic