Roasted Red Pepper and Tomato Soup with Garlic and Parmesan Croutons

By loves2bake

As a busy mom, I usually buy boxed roasted red pepper and tomato soup as a timesaver. There is nothing wrong with a good quality organic boxed soup, I say. Bottom line, boxed soups are convenient, processed with fewer preservatives than canned, and the good ones actually taste delicious. Ask my daughter! I decided to create a version that is just as tasty as our beloved boxed version and is relatively quick and easy. The croutons add a little bit of grown-up sophistication and a textural crunch, which are just what this velvety soup needs.

Ingredients

• 2 T canola oil
• 1 carrot, peeled and chopped
• 1 shallot, chopped
• 1 1/2 cups chopped onion (about 1 large onion)
• 2 tsp garlic powder
• Two 14 1/2 oz cans diced roasted tomatoes with their juice
• One 17 oz jar roasted red peppers, drained and coarsely chopped
• 2 cups roasted vegetable stock
• 3/4 cup heavy cream
• 1/2 tsp salt
• 1/2 tsp pepper
• garlic and parmesan croutons for garnish (see recipe)

Details

Servings 6

Preparation

Step 1

1. Heat the oil in a large pot over medium high heat. Add the carrot, shallot, onion, and garlic powder. Cook for 4 to 5 minutes, until the carrots have softened slightly and the onion is translucent. Add the tomatoes and their juice, roasted red peppers, and stock; bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Turn off the heat and stir in the cream.

2. Working in batches, transfer the soup to a blender and puree until smooth. Stir in the salt and pepper.

3. Ladle the soup into individual bowls and garnish with the croutons.