Quick & Easy (30-Min)Soups & Salads Vegetarian

Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons

Name: Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: INGREDIENTS; 4 large red bell peppers; 4 ripe tomatoes, chopped; 1 medium onion, diced; 3 cloves garlic, minced; 2 cups vegetable broth; 1 cup heavy cream; 1 tablespoon olive oil; Salt and pepper to taste; 1 cup fresh basil leaves; 4 slices of bread; 4 slices of cheese (cheddar, gouda, or your choice)

by Linda September 17, 2026

written by Linda September 17, 2026

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This creamy roasted red pepper and tomato basil soup is the perfect blend of flavors, combining sweet roasted peppers with fresh tomatoes and fragrant basil. It’s a comforting dish that warms your soul on chilly days.

The addition of grilled cheese croutons elevates this soup, providing a delightful crunch and richness that pairs beautifully with the velvety texture of the soup. This recipe is not only simple but also a wonderful way to showcase fresh produce.

Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons

Serves: 4 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 350 calories 20g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

4 large red bell peppers
4 ripe tomatoes, chopped
1 medium onion, diced
3 cloves garlic, minced
2 cups vegetable broth
1 cup heavy cream
1 tablespoon olive oil
Salt and pepper to taste
1 cup fresh basil leaves
4 slices of bread
4 slices of cheese (cheddar, gouda, or your choice)

Instructions

Preheat your oven to 400°F (200°C).
Place the bell peppers on a baking sheet and drizzle with olive oil. Roast in the oven for about 20 minutes, or until the skin is charred and blistered.
Remove the peppers from the oven and let them cool slightly. Once cool, remove the skins and seeds.
In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until translucent, about 5 minutes.
Add the chopped tomatoes and roasted peppers to the pot, followed by the vegetable broth. Bring to a simmer and cook for about 10 minutes.
Stir in the heavy cream and basil leaves, then blend the soup until smooth using an immersion blender or a regular blender. Adjust seasoning with salt and pepper.
While the soup is blending, prepare the grilled cheese croutons. Heat a skillet over medium heat, place cheese between two slices of bread, and grill both sides until golden brown and cheese is melted.
Cut the grilled cheese into crouton-sized pieces and set aside.
Serve the soup hot, garnished with grilled cheese croutons on top.

Notes

Tip: Feel free to use low-fat milk or a dairy-free alternative if you want a lighter version of the soup.

For a richer flavor, you can add a splash of balsamic vinegar or a pinch of smoked paprika. If you prefer a spicier kick, consider adding a chopped jalapeño during the roasting process.

Storing leftovers? Keep the soup in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water or broth to maintain its desired consistency. The grilled cheese croutons are best enjoyed fresh but can be stored in a separate container to maintain their crunch.

basil comfort food grilled cheese roasted red pepper tomato soup

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons

Creamy Roasted Red Pepper and Tomato Basil Soup with Grilled Cheese Croutons

Ingredients

Instructions

Notes

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