Roasted Red Pepper Soup with Cheesy Herb and Garlic Croutons
I like to make a big batch for dinner one night and then reheat it for leftover lunches during the week. And when I get toward the bottom of the pot, there are one or two servings that get frozen individually for a quick meal anytime.
- 1 Tbsp olive oil
- 1 Tbsp GO Veggie! Dairy Free Grated Parmesan Topping
- 0.25 baguette, thinly sliced cross-wise
- 0.125 tsp black pepper
- 0.125 tsp coarse salt
- 0.5 tsp minced fresh rosemary
- 0.5 tsp minced fresh thyme
- 1 small clove garlic, grated or crushed
- 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.
- 2 cup (475 ml) low-sodium vegetable stock
- 1 (16-oz/473 ml) jar roasted red bell peppers (in water, not oil), rinsed and drained well (see Note)
- 0.25 tsp ground black pepper
- 1 tsp minced fresh rosemary
- 1 tsp minced fresh thyme
- 2 cloves garlic, grated or crushed
- 1 medium onion, chopped
- 1.5 Tbsp olive oil
- 0.5 cup (120 g) GO Veggie! Dairy Free Classic Plain Cream Cheese
- 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.
Note: Roasted Red Bell Peppers: Instead of using jarred roasted peppers, you can roast 2 large peppers yourself; I give detailed info on how to do it at the bottom of this post.
For the full post, visit An Edible Mosaic.