Roasted Red Pepper & Tomato Soup with Cheese Toasts

A wonderfully hearty tomato soup featuring fine and coarse sea salt.

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 3 lbs ripe tomatoes such as Roma, Early Girl or Heirloom, halved
  • 3/4 teaspoon Morton® Fine Sea Salt
  • 4 tablespoons olive oil, plus more for brushing
  • 1 medium yellow onion, finely chopped
  • 1 16 -ounce jar roasted red bell peppers, drained and roughly chopped
  • 2 cups low-sodium chicken broth
  • 1/4 cup heavy cream (optional)
  • 4 to 6 oz shredded white cheddar
  • 8 to 12 slices of baguette; sliced 1/2-inch-thick on the diagonal
  • 1/2 teaspoon Morton® Coarse Sea Salt
Directions
  • Preheat the oven to 450°F.

  • Place the tomatoes, cut side up, on a large rimmed baking sheet, spreading in an even layer.

  • Sprinkle with 1/2 teaspoon Morton Fine Sea Salt.

  • Drizzle with 2 tablespoons olive oil.

  • Roast until the tomatoes shrivel, start to break down, and become lightly browned, about 30 minutes.

  • Meanwhile, in a wide, heavy pot, warm 2 tablespoons olive oil over medium heat. Add the onion and 1/4 teaspoon fine sea salt and saute, stirring, until golden brown and tender, about 10 minutes. Set aside until the tomatoes are ready.

  • When the tomatoes are ready, add them (along with any juices) to a pot along with the roasted peppers and chicken broth.

  • Return the pot to medium heat, stir to combine, and bring to a boil. Reduce the heat to low and simmer for about 20 minutes to allow the flavors to come together.

  • Remove from the heat and let cool slightly.

  • Transfer to a blender, in batches if necessary, and puree until very smooth.

  • Place a colander over the saucepan and strain the mixture back into the saucepan.

  • Add the cream, if using, stir to combine, then place over low heat to warm while you make the cheese toasts.

  • Preheat the broiler and brush the baguettes with olive oil. Place in an even layer on a baking sheet and toast one side of the bread until lightly golden.

  • Remove from the oven, turn the bread over and top each piece of bread with some shredded cheese, dividing evenly (about 1/2 ox per toast).

  • Return to the oven and broil until the cheese is melted and golden; be sure to watch closely so it doesn't burn.

  • Serve each bowl of warm soup topped with 2 cheese toasts and a sprinkle of Morton Coarse Sea Salt.

  • © 2016 Morton Salt, Inc. ® Registered Trademark of Morton Salt, Inc.


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