ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Red Pepper-Tomato Soup

Yield Makes 4 cups, 2 or 3 servings
Inspired by a Valentine's Day recipe contest and her love of roasted red peppers and tomatoes, Laura Sabo created this delicious soup with heart-shaped croutons. Because contest entries were to be based on a romantic movie, she originally dubbed the soup "Sweetness in Seattle."

Ingredients

  • 2 or 3 slices French bread, each about 1/2 inch thick
  • 1 tablespoon olive oil
  • 3/4 teaspoon dried basil
  • 1/4 cup (about 1 1/2 oz.) chopped shallots
  • 1 can (14 1/2 oz.) reduced-sodium chicken or vegetable broth
  • 1 cup canned peeled roasted red peppers, rinsed and drained
  • 1 can (16 oz.) tomatoes
  • Salt and pepper
  • Sugar
  • 2 tablespoons sour cream or whipping cream (optional)

Nutrition Information

  • calories 148
  • caloriesfromfat 32 %
  • protein 4.2 g
  • fat 5.3 g
  • satfat 0.8 g
  • carbohydrate 20 g
  • fiber 1.7 g
  • sodium 757 mg
  • cholesterol 0.0 mg

How to Make It

  1. With a heart-shaped cookie cutter or a knife, cut heart shapes (3 inches wide or smaller) out of bread. Lay cutouts on a baking sheet and brush tops with about 2 teaspoons oil. Sprinkle evenly with 1/4 teaspoon basil. Bake in a 350° oven until golden and crisp, about 15 minutes for a 3-inch-wide heart.

  2. Meanwhile, in a 2- to 3-quart pan, cook shallots, stirring often, in remaining 1 teaspoon oil over medium-high heat until shallots are translucent, about 3 minutes. Add broth, red peppers, tomatoes and their juice, and remaining 1/2 teaspoon basil. Bring to a boil over high heat; cover and simmer over low heat 5 to 10 minutes.

  3. With a slotted spoon, ladle peppers, tomatoes, and shallots into a blender or food processor; whirl until smooth. Return purée to pan; stir into liquid. Add salt, pepper, and sugar to taste. Ladle soup into bowls. Spoon dollops of sour cream decoratively over soup; swirl the tip of a knife through sour cream. Immediately before serving, set heart-shaped croutons on top.