Tomato soup and grilled cheese are a match made in heaven. Here’s our twist on the classic combo, with added roasted red peppers and Parmesan-crusted pretzels.
Roasted Tomato & Pepper Soup with a Giant Cheese Pretzel Crouton
4.5
1
Notes
1 hr cook
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Serves
4
FOR THE SOUP:
Red Bell Pepper
Large Tomato
Cherry Tomatoes
Onion
Vegetable Stock
Olive Oil
FOR THE CHEESY PRETZEL CROUTONS:
Parmesan
Plain Pretzel
Serves
4
FOR THE SOUP:
Red Bell Pepper
Large Tomato
Cherry Tomatoes
Onion
Vegetable Stock
Olive Oil
FOR THE CHEESY PRETZEL CROUTONS:
Parmesan
Plain Pretzel
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Step 1.
Heat the oven to 180°C.
Step 2.
Chop and deseed the bell peppers, core and quarter the large tomatoes, and peel and chop the onion.
Step 3.
Arrange the prepared vegetables (including the cherry tomatoes) in an oven-proof dish. Drizzle with olive oil and toss to coat evenly. Sprinkle generously with salt and freshly ground black pepper.
Step 4.
Roast the vegetables in the oven for 45 mins, turning every 15 mins.
Step 5.
Meanwhile, grate the Parmesan using the large holes on a box grater. Slice the pretzel into large chunks, so you have one for every portion.
Step 6.
Sprinkle the grated Parmesan onto the lined baking tray, making little circles the same size as your pretzel pieces, ensuring that there are no blank spots. Top with the pretzel pieces and bake in the oven for about 10 mins until golden brown. Cool down on a plate lined with paper towels.
Step 7.
Once the vegetables are roasted and slightly blackened, transfer them to a blender and blend until smooth. Use the vegetable stock to adjust the consistency as needed. Season to taste with salt, pepper, and olive oil.
Step 8.
To serve, divide the soup across the bowls and top with the Parmesan-pretzel croutons.
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Notes (1)
R
Ross F.
2 months ago
(edited)
Great soup, loved by the whole family
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