Creamy Red Pepper & Tomato Soup

with Smoked Gouda Toasts

35 MIN

$20.99 2 Servings

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From the Test Kitchen

This hearty soup features crushed tomatoes cooked with fresh bell pepper, roasted red peppers, Calabrian chile paste, chicken broth, and more. You'll finish it off with smooth cream, then serve it with smoked gouda and garlic butter toasts—ideal for dipping as you go.
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Nutrition

PER SERVING
Calories

640 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Bell Pepper
2 oz Sliced Roasted Red Peppers
1½ tsps Calabrian Chile Paste
2 Tbsps Tomato Paste
⅓ cup Mirepoix
¼ cup Cream
1 14.5-Oz Can Crushed Tomatoes
1 cup Chicken Bone Broth
1 Small Baguette
2 oz Smoked Gouda Cheese
1 oz Garlic & Herb Flavored Butter

step-by-step

instructions

1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the bell pepper; cut off and discard the stem. Halve lengthwise; remove the ribs and seeds, then small dice. Roughly chop the roasted peppers. Grate the gouda on the large side of a box grater. Halve the baguette horizontally.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced bell pepper and mirepoix. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the chopped roasted peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined.

3 Finish the soup

Add the tomatoes (carefully, as the liquid may splatter), broth, and 1/2 cup of water; season with salt and pepper. Reduce the heat to medium. Cook, stirring occasionally, 5 to 7 minutes, or until combined and slightly thickened. Add all but 1 tablespoon of the cream (shaking the packet before opening). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Make the toasts & serve your dish

Meanwhile, line a sheet pan with foil. Transfer the halved baguette to the foil, cut side up. Evenly top with the softened butter and grated gouda. Toast in the oven 6 to 8 minutes, or until golden brown and the cheese is melted. Transfer to a cutting board. Carefully halve on an angle. Serve the finished soup drizzled with the remaining cream. Serve the toasts on the side. Enjoy!