Roasted Red Pepper Soup with Pesto Croutons
- prep time:
- 20 mintues
- cook time:
- 15 minutes
- total time:
- 55 mintues
- other time:
- 20 minutes baking
Emma Williams
ingredients
- 1/4 cup of pesto, at room temperature
- 6 sourdough bread slices
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 garlic clove, minced
- 1 shallot, finely chopped
- 1 Tbsp. tomato paste
- 1 (15oz) jar roasted red bell peppers, rinsed and drained
- 4 cups low-sodium chicken broth
- 1/4 cup single cream
- 1 Tbsp. chopped fresh parsley
- Salt and pepper to taste
- Parmesan cheese, shaved for garnish
directions
- 1
Preheat oven to 350 degrees F. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2-to 1 inch cubes. Place bread cubes in a single layer on a lightly greased foil-lined sheet pan.
- 2
Bake for 16 - 20 minutes, or until golden, turning once after 10 minutes. Remove from oven, and let cool.
- 3
Melt butter with oil in a large Dutch oven over medium-high heat. Add garlic and shallots, and cook, stirring constantly, 2 minutes or until vegetables are tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to a medium, and simmer, stirring occasionally, 5 minutes. Remove from heat; let cool for 10 minutes.
- 4
Process red pepper mixture, in batches, in a blender or food processor 8 -10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in cream and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
- 5
Ladle soup into bowls; top with croutons and garnish if desired.
notes
If serving soup cold, stir in extra 1/4tsp. salt.
Source: Emma
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