Why Make This Recipe
Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a delicious and comforting dish. It combines the rich flavor of roasted red peppers with the creamy goodness of heavy cream or coconut milk. Topped with crispy grilled cheese croutons, it’s a meal that’s perfect for any time of the year.
Making this soup is also incredibly easy and requires minimal effort. The sheet pan method allows you to roast the vegetables and make the soup all in one go, making cleanup a breeze!
Equipment Needed for Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
To make this tasty soup, you don’t need much. However, having the right equipment can make everything easier.
- Sheet pan for roasting veggies
- Blender for pureeing the soup
- Pot for heating the soup
- Skillet for grilling the cheese sandwiches
- Knife and cutting board for chopping
What You Need to Make Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
- 6 red bell peppers, halved and seeds removed
- 1 onion, quartered
- 4 cloves garlic, unpeeled
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 cup heavy cream or coconut milk
- 8 slices of bread
- 4 slices of cheese (cheddar or your choice)
- Butter, for grilling
How to Cook Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons Step by Step
Start by preheating your oven to 425°F (220°C). While it’s warming up, prepare your vegetables. Take the red bell peppers and cut them in half, removing the seeds. Next, quarter the onion and leave the garlic cloves unpeeled.
Place the halved red peppers, quartered onion, and unpeeled garlic on a sheet pan. Drizzle the vegetables with olive oil, then sprinkle salt and pepper over them to enhance their flavor. Roast the mixture in the preheated oven for about 25 to 30 minutes. You want the peppers to become tender and slightly charred for a nice flavor boost.
Once the vegetables are roasted, take the sheet pan out of the oven. Allow the roasted garlic to cool slightly, and when manageable, peel off the skins. Transfer the roasted peppers, onion, and garlic into a blender. Add the vegetable broth and smoked paprika to the blender, and blend everything together until the mixture is smooth and creamy.
Pour the blended soup into a pot. Stir in the heavy cream or coconut milk to add a rich and velvety texture to your soup. Heat the soup over medium heat, stirring occasionally until it’s warmed through. This step helps combine all flavors together and brings the soup to a delightful serving temperature.
Meanwhile, it’s time to prepare the grilled cheese croutons. Start by buttering one side of each slice of bread. Then, take two slices and place cheese in between them to create a sandwich. Heat a skillet over medium heat and place the buttered sandwich in the skillet. Grill it until both sides are golden brown and the cheese inside is melted.
After grilling the sandwiches, remove them from the skillet and let them cool for a moment. Once they’ve cooled slightly, cut them into cubes, which will serve as your croutons on top of the soup.
How to Make Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
To make Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons, gather your ingredients as outlined earlier. Follow the roasting and blending steps, ensuring to keep an eye on the vegetables while they roast. Blending the roasted veggies with the broth and paprika is crucial for flavor, so take your time with this step.
When combining the heavy cream or coconut milk with the soup base, adjust the seasoning as needed. It’s important to taste the soup and decide if it needs more salt or pepper.
Grilling the cheese sandwiches takes a bit of finesse. It’s best to keep an eye on them so they don’t burn. Ensure the skillet is at the right temperature to allow the cheese to melt properly without over-toasting the bread.
How to Serve Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
When ready to serve, pour the warm soup into bowls. This vibrant, smoky soup can be topped with the grilled cheese croutons you prepared. They add a crunchy, cheesy twist, making each spoonful delightful.
You can also drizzle a little extra olive oil on top or sprinkle some chopped herbs, like chives or basil, for a fresh touch. Serving the soup hot will enhance its comforting nature.
What to Serve with Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
While the soup is filling on its own, you may want to consider serving it alongside a simple side salad. A fresh green salad with vinaigrette can provide a nice contrast to the creamy soup. You might also pair it with extra crusty bread for dipping, complementing the grilled cheese croutons beautifully.
Another option is to serve this soup with a platter of sliced veggies or olives. They can provide a crunchy texture and a fresh flavor balance.
How to Store Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
If you happen to have leftovers, storing them is quite easy. Allow the soup to cool down to room temperature, then transfer it to an airtight container. You can keep it in the refrigerator for three to four days.
For longer storage, consider freezing the soup. Portion it into freezer-safe containers and store it in the freezer for up to three months. When you’re ready to enjoy it again, just thaw it overnight in the refrigerator and reheat on the stove.
However, it’s best to store the grilled cheese croutons separately. Keep them in an airtight container at room temperature for a day or two, or refrigerate them if you need to keep them longer.
Tips to Make Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
Using fresh vegetables will always give you the best flavor, so try to pick ripe red bell peppers. Roasting them until slightly charred enhances the overall taste of the soup significantly.
When it comes to blending, it’s important to be careful with hot liquids. Allow the soup to cool for a few minutes or blend in smaller batches if you’re using a standard blender. This will prevent any accidents that could happen with hot liquid splattering.
Additionally, don’t skimp on the seasoning! Properly seasoning your soup will elevate it from good to great. Taste and adjust the seasoning as you go, especially after adding the heavy cream or coconut milk.
Variation
Feel free to get creative with this recipe. You could add other roasted vegetables like tomatoes or carrots for a different flavor profile. If you prefer a bit more heat, consider adding a pinch of cayenne pepper or some crushed red pepper flakes while blending.
For a vegan option, simply use coconut milk and a plant-based cheese in the grilled cheese croutons. Many non-dairy cheeses melt quite well, making them a great substitute!
Best Time to Make Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons
This soup is perfect for the fall and winter months when warm, comforting meals are in demand. However, it can be enjoyed year-round, making it a versatile recipe for any season.
The bright flavors of the roasted peppers also make it suitable for spring. You can serve it chilled during the summer, giving it a fresh twist.
Common Mistakes to Avoid
One common mistake when making this soup is not roasting the vegetables long enough. The roasting process is vital for developing flavor, so make sure you give them enough time in the oven.
Another mistake is blending the soup too soon after coming out of the oven. Always let the soup cool slightly to prevent hot splashes during blending.
Lastly, don’t forget to taste as you cook! Adjusting seasoning throughout the cooking process is key to achieving the best flavor.
Nutritional Notes
This delicious soup is not only comforting but also offers various nutritional benefits. Red bell peppers are high in vitamins A and C, which are important for eye health and boosting immunity. Adding heavy cream or coconut milk gives it a rich texture while providing essential fats.
The soup is also plant-based if you use coconut milk and vegetable broth. Adding grilled cheese croutons helps increase the protein content, making it a complete meal.
FAQs
Can I use other types of peppers in this soup?
Absolutely! While red bell peppers provide sweetness, you can mix in other varieties for a different flavor. Just be aware that this might change the overall taste of the soup.
How can I make the soup spicier?
Adding some jalapeños or spicy paprika will give your soup a nice kick. Consider using roasted peppers in a can that come with a little heat.
Can I make this soup ahead of time?
Yes, you can! It keeps well in the fridge and even tastes better the next day as the flavors meld together.
Conclusion
Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a delightful dish that’s easy to make and incredibly satisfying. With its comforting flavors and creamy texture, it’s sure to become a favorite in your household. Whether you enjoy it on a chilly evening or warm day, this recipe adapts beautifully. Don’t forget to play with the ingredients and make it your own! Everyone will love this warm bowl of goodness topped with crispy, cheesy croutons.
