Spicy Roasted Red Pepper Tomato Soup with Grilled Cheese Croutons

Instructions

1. Turn your oven on broil and place your peppers on a baking sheet

2. Place in the oven on the rack closest to the top

3. Let the skin of the peppers get black and charred

4. Once once side is charred, take the peppers out and turn them and place them back in the oven

5. Continue this process until all sides of the peppers are dark and charred

6. It will take about 15-20 minutes

7. Meanwhile, heat a large pot over medium high heat with a little olive oil

8. Dice your onion and celery, peel and chop your carrots, and add it all to the pot with the oil

9. Cook the veggies until they are slightly softened and the onions are translucent, about 5 or so minutes

10. Chop your garlic, and add it into the pot. Cook for another 30 seconds to 1 minute

11. Add the chicken stock, tomatoes, oregano, red pepper flakes, salt, and pepper

12. Stir together

13. Bring to boil and reduce to a simmer

14. Simmer, covered, for 15 minutes

15. When the peppers are charred on every side, remove them from the pan and place in a bowl

16. cover the bowl tightly in saran wrap

17. Let the peppers steam for 5-10 minutes

18. Take them from the bowl and remove the skin. I used a knife to help me scrape the skin off since the peppers were still hot. The skin should come off easily

19. Remove the stem and seeds from the peppers and set aside

20. Once the soup has been simmering for 15 minutes, remove from heat, add the peppers, and puree using an immersion blender

21. If you don’t have an immersion blender (or stick blender), you can use a regular blender or a food processor

22. Puree the soup until it is smooth

23. Add the Greek yogurt and whisk together. If you are using an immersion blender, I would use that to incorporate the yogurt into the soup

24. For the grilled cheese croutons:

25. One grilled cheese sandwich will make 6 croutons, which should be enough for 2 bowls of soup

26. For each grilled cheese sandwich, melt a little bit of butter in a skillet

27. Between two slices of whole wheat bread, place one slice of cheddar cheese

28. Place the sandwich in the pan over medium heat and cook until each side is golden brown, and the cheese is melted