Roasted Red Pepper Soup With Pesto Croutons

Name: Roasted Red Pepper Soup With Pesto Croutons
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp butter; 1 leave Garnishes: fresh flat parsley sprigs, shaved Parmesan cheese; 1 Tbsp chopped fresh parsley; 1 garlic clove, minced; 59 milliliters half-and-half; 946 milliliters low-sodium chicken broth; 1 Tbsp olive oil; 59 milliliters refrigerated pesto, at room temperature; 425 grams roasted red bell peppers, rinsed and drained; 6 servings Salt and pepper to taste; 1 shallot, finely chopped; 6 slices sourdough bread slices; 1 Tbsp tomato paste

Roasted Red Pepper Soup With Pesto Croutons might be just the main course you are searching for. This recipe serves 6. One serving contains 320 calories, 12g of protein, and 12g of fat. It is a good option if you're following a vegetarian diet. It will be a hit at your Autumn event. A mixture of roasted bell peppers, chicken broth, parsley, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Spread pesto on 1 side of each bread slice.

Ingredients you will need

Spread

Bread

Pesto

Cut each bread slice into 1/2- to 1-inch cubes.

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Bread

Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.

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Bread Cubes

Jelly

Roll

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Aluminum Foil

Frying Pan

Bake at 350 for 16 to 20 minutes or until golden, turning once after 10 minutes.

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Oven

Remove from oven, and let cool.

Equipment you will use

Oven

Melt butter with oil in a large Dutch oven over medium-high heat.

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Butter

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic and shallot, and cook, stirring constantly, 2 minutes or until vegetables are tender.

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Vegetable

Shallot

Garlic

Add tomato paste, and cook, stirring constantly, 1 minute. Stir in bell peppers and chicken broth; bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 5 minutes.

Ingredients you will need

Chicken Broth

Bell Pepper

Tomato Paste

Remove from heat; let cool 10 minutes.

Process red pepper mixture, in batches, in a blender or food processor 8 to 10 seconds until smooth, stopping to scrape down sides. Return red pepper mixture to Dutch oven; stir in half-and-half and parsley, and cook over medium heat 5 minutes or until thoroughly heated. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper