Roasted Red Pepper and Tomato Soup with Thyme Croutons

Cook, Dinner, Recipes, Soups

Roasted Red Pepper and Tomato Soup with Thyme Croutons

A perennial comfort-food favorite, tomato soup gets a little kick and extra depth of flavor by blending in a chipotle chile, putting a grown-up spin on this childhood favorite, which makes a sensational meatless Monday meal. Roast your own bell peppers over a gas burner or under the broiler, or, to save time, purchased roasted bell peppers in a jar.

 

Roasted Red Pepper and Tomato Soup with Thyme Croutons

 

Ingredients

 

For the croutons:

  • 1 small loaf ciabatta
  • 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
  • 1 tsp. chopped fresh thyme
  • Pinch of kosher salt

For the soup:

  • 2 Tbs. extra-virgin olive oil
  • 1 red onion, thinly sliced
  • 2 celery stalks, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 2 red bell peppers, roasted, peeled, seeded and coarsely chopped
  • 1 chipotle chile in adobo sauce
  • 1 can (28 oz./875 g) crushed tomatoes
  • 2 Tbs. tomato paste
  • Kosher salt and freshly ground pepper
  • 1 cup (8 fl. oz./250 ml) vegetable broth

Directions

 

1. Preheat an oven to 375°F (190°C).

 

2. To the make the croutons, trim the crust from the ciabatta and cut the bread into 2-inch (5-cm) cubes. Spread the bread cubes on a baking sheet, drizzle with the olive oil and sprinkle with the thyme and salt. Toss to coat the bread cubes evenly, then spread the bread in a single layer. Transfer to the oven and toast until the croutons are golden brown, about 15 minutes. Remove from the oven and let cool.

 

3. To make the soup, in a large saucepan over medium-high heat, warm the olive oil. Add the onion, celery and garlic and sauté, stirring occasionally, until the onions are tender and translucent, about 4 minutes. Add the roasted peppers, chipotle chile, tomatoes, tomato paste and a pinch each of salt and pepper and stir to combine. Reduce the heat to low and cook for 5 minutes. Transfer the contents of the pan to a blender, let cool slightly and carefully blend until it forms a smooth puree. Return the mixture to the pan over medium heat. Stir in the vegetable broth and bring to a simmer. Season with salt and pepper.

 

4. To serve, ladle the soup into individual bowl. Divide the croutons evenly among the bowls and serve immediately. Serves 4.

 

Williams Sonoma Test Kitchen

 

 

 

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Roasted Red Pepper and Tomato Soup with Thyme Croutons
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One comment about “Roasted Red Pepper and Tomato Soup with Thyme Croutons

  1. Paul Del Bene

    Made this tonight, cold rainy day in So Orange County. I give this 5 stars. I did not have time to make croutons so I made a simple crostini. I put a bit more heat in the soup by adding 1/2 chipotle. Very good recipe Williams Sonoma:)

    Reply

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