Roasted Red Pepper Tomato Soup with Asiago-Feta Grilled Cheese

This weekend I’m curling up on the couch with a piping hot bowl of roasted red pepper tomato soup with asiago-feta grilled cheese. The combo is absolutely heavenly as the creamy soup balances out the salty notes of the grilled cheese. 

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Comfort food never tasted so good. And healthy!

Serves: 3

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (12-ounce) jar roasted red peppers, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 3 cups vegetable stock
  • 1/2 cup milk
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon chopped fresh parsley leaves, for garnish

For the Asiago Feta Grilled Cheese

:

  • 1 tablespoon olive oil
  • 6 slices whole wheat bread
  • 3 tablespoons unsalted butter, softened (use less if you prefer!)
  • 1/2 cup shredded asiago cheese
  • 1/2 cup crumbled feta

Directions:

1.

Heat olive oil in a grill pan over medium-high heat. 

Spread 1/2 tablespoon butter over 1 side of each bread slice. Turn the slices over and top 3 slices with asiago and feta and pleace remaining 3 slices of bread on top, buttered sides up. Add sandwich to pan and grill until the bread is golden and the cheese is melted, about 2-3 minutes per side.

2.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion and cook, stirring frequently, until onion is translucent, about 3-5 minutes. Stir in red peppers, tomatoes, vegetable stock, milk and bay leaf; season with salt and pepper, to taste.

3. Bring to a boil; reduce heat and simmer until slightly thickened, about 15-20 minutes. Remove bay leaf. Puree with an immersion blender. Stir in balsamic vinegar.

4. Serve immediately with grilled cheese, garnished with parsley.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.