Cajun Pepper Soup With Garlic Croutons

By HeatherS

Ingredients

• One 19.76-ounce package Johnsonville Hot 'n Spicy Bratwurst
• 2 tablespoons olive oil
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 green bell pepper, cut into strips
• 1 large yellow onion, cut into strips
• Six 10 1/2-ounce cans chicken broth
• 1 stick unsalted butter
• 1 tablespoon minced garlic
• 1 loaf French bread, cut into 1/4 inch-thick slices as croutons
• Cajun seasoning
• 2 1/2 cups shredded Monterey Jack cheese

Preparation

Step 1

Prepare the links according to the package instructions. Slice into V4-inch coins and set aside.

Place the oil in a large stockpot over medium heat. Add the peppers and onion. Saute until tender, 4 to 5 minutes. Add the broth and the bratwurst coins. Bring to a simmer. Cook for 15 minutes.

Preheat the oven to 350°F.

Melt the butter in a large saute pan over high heat. Add the garlic, and remove from heat. Let stand 5 minutes. Brush the croutons with the garlic butter. Sprinkle with the seasoning. Bake on a sheet pan for 5 to 6 minutes, until golden brown and crunchy.

Fill ovenproof bowls with soup. Place a crouton on each serving, and cover with 1/4 cup of the shredded cheese. Bake for 5 minutes, or until the cheese is bubbly and golden brown.