Lunch / Dinner
Roasted Red Pepper Soup with cheese toast
A riff on tomato soup and grilled cheese, this puréed Roasted Red Pepper Soup with cheesy toast (à la French onion soup) is creamy and fulfilling without any milk or cream. Although, the cheesy toast might arguably be the best part.
Roasting Red Peppers
You can also broil the bell peppers until charred, turning often, although they don’t have the same smoky flavor as peppers charred over an open flame.
Char bell peppers over a gas flame or on a hot grill, on all sides, until skins blacken and blister, about 10 minutes. Transfer bell peppers to a bowl and cover with plastic wrap. When cool enough to handle, peel and seed bell peppers; discard skins and seeds, then roughly chop flesh.
Deglaze pot with wine, scraping up any brown bits, cook 1 minute. Add broth, partially cover pot, and bring to a simmer, then add bell peppers and cook, partially covered, until heated through, 5 minutes.
Off heat, purée soup using a handheld or standard blender. Season soup with salt and black pepper; keep warm over low heat.
Preheat broiler to high with rack 6 inches from element. Line a baking sheet with foil.
Brush cut sides of baguette slices with butter; arrange on prepared baking sheet. Broil baguette slices until toasted, about 2 minutes per side.
Combine mozzarella and Parmesan.
Divide soup among four broiler-safe bowls; top each with a toasted baguette slice and one-fourth of cheese mixture. Arrange bowls on same baking sheet.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 8g 40%
Cholesterol 39mg 13%
Sodium 670mg 27%
Carbs 44g 14%
*Percent Daily Values are based on a 2,000 calorie diet.