Creamy Tomato and Roasted Pepper Soup with Cheddar Cracker Melts
Ingredients
- Creamy Tomato and Roasted Pepper Soup:
- 2 tablespoons olive oil
- 1 onion chopped
- 1 carrot chopped
- 3 cloves garlic chopped
- 1 teaspoon salt divided
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 pinch chili flakes
- 4 cups organic no-salt-added vegetable broth
- 1 can 28 ounces no-salt-added diced tomatoes
- 1 cup chopped prepared roasted red peppers
- 2 bay leaves
- 1/3 cup 35 percent heavy cream
- 2 tablespoons finely chopped fresh chives divided
- 1 teaspoon cider vinegar
- Cheddar Cracker Melts:
- 24 Crunchmaster Tuscan Peasant Fire Roasted Tomato Basil Crackers
- 3/4 cup shredded cheddar cheese
Instructions
- In Dutch oven or large saucepan over medium heat, heat oil. Cook onion, carrot, garlic, 1/2 teaspoon salt, pepper, paprika and chili flakes about 5 minutes, or until vegetables are slightly softened.
- Stir in broth, tomatoes, roasted red peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer 15-20 minutes, or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; puree in batches until smooth. Stir in cream, remaining salt, 1 tablespoon chives and vinegar.
- To make Cheddar Cracker Melts: Heat broiler to high and position rack in center of oven. Arrange crackers on parchment paper-lined baking sheet. Sprinkle with cheese. Broil 1-2 minutes, or until cheese is melted.
- Divide soup among six bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.
- Tip: Use mild, medium or aged cheddar cheese. Smoked mozzarella can be substituted, if desired.
Notes
Nutrition information per serving: 250 calories; 15 g fat; 7 g saturated fat; 30 mg cholesterol; 730 mg sodium; 22 g carbohydrates; 2 g fiber; 11 g sugar; 6 g protein.