ROASTED RED PEPPER AND TOMATO SOUP
Makes about 2 quarts
Want to up your soup-and-sandwich game? Instead of dunking your grilled cheese into your bowl of soup, cut the sandwich into bite-size pieces to top your soup like croutons.
4 red bell peppers, seeded and chopped
2 cups chopped yellow onion
5 cloves garlic, smashed
1 tablespoon olive oil
1½ teaspoons kosher salt
1 (28-ounce) can whole tomatoes
1 (32-ounce) container vegetable broth
2 tablespoons chopped fresh basil
½ teaspoon chopped fresh oregano
Grilled cheese croutons, to serve
Garnish: fresh basil
1. Preheat oven to 450°.
2. In a 4-quart enamel-coated cast-iron Dutch oven, stir together bell peppers, onion, garlic, olive oil, and salt.
Bake until
