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Vegetarian, Classics and bistro fare

Roasted red pepper soup with grilled cheese toasts

This roasted red pepper soup with grilled cheese toasts serves 4, takes 45 minutes, is easy to make, and costs €1.90 per serving. The key to success is letting the peppers blacken in the oven for a smoky flavor, then blending the soup long enough for a silky texture. The grilled cheese toasts add the crunch that balances the soup's sweetness.

Tonight, it's roasted red pepper soup, sweet and silky, with grilled cheese toasts.

Roasted red pepper soup with grilled cheese toasts
Total time
45 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

This soup owes everything to roasting the peppers in the oven. Letting the skin blacken in spots gives it a light smoky flavor, far from an ordinary vegetable soup. Potato adds just enough body without weighing down the sweet, mellow taste of red pepper. A spoonful of crème fraîche rounds everything out at the end.

It's a dish that marks the turn from summer to fall, when red peppers are still at their sweetest but evenings start to cool down. Make it on a weeknight when you want a comforting dinner without spending hours in the kitchen, or for guests with the toasts assembled at the last minute. Mon Chou suggests it as soon as good red peppers show up at the market.

The ingredients

4 people

Fruits and vegetables

  • Red peppers 5
  • Potatoes 2
  • Onion 1
  • Garlic 2 cloves

Pantry

  • Vegetable brothoften in the pantry 75 cl
  • Olive oiloften in the pantry 3 tbsp
  • Paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Crème fraîche 4 tbsp
  • Shredded Emmental 100 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the peppers into quarters and roast them in the oven at 220°C, skin side up. 25 min

    Stop when the skin is blackened in spots, that's what gives the smoky flavor.

  2. Meanwhile, sweat the onion and garlic in oil with the diced potatoes. 8 min

    Add the paprika here, it flavors the oil.

  3. Peel the peppers, add them to the pot with the hot broth and let simmer. 15 min

    Set aside a few pepper strips for garnish.

  4. Blend very finely with the cream, season with salt and pepper.

    Blend for a good while, that's what makes the soup silky.

  5. Top the bread with Emmental, broil until golden, and serve with the soup. 5 min

    Rub the bread with a garlic clove before topping it, it's a real treat.

Our tips to get it right

  • Pick peppers that feel heavy and firm, they give more flesh once roasted and a richer soup.
  • If the soup looks too thick after blending, thin it with a bit more hot broth rather than water, to keep the flavor intact.
  • Assemble the toasts right before serving, the cheese should come out of the oven still melty for dipping into the hot soup.

The variations

  • Swap the Emmental for fresh goat cheese on the toasts, it adds a tangy edge that cuts through the soup's sweetness.
  • For a spicier version, add a pinch of chili flakes along with the paprika.
  • To save time, use jarred roasted red peppers and skip the oven step, you'll lose some smokiness but the soup still tastes great.

What to serve it with

  • A green salad with lemon dressing
  • A glass of fresh tomato juice
  • A few black olives on the side

Storage

The soup keeps 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, just leave out the cream and stir it in when reheating. Warm it gently on the stovetop, stirring often, and make the toasts fresh each time.

Questions about this dish

Can you make this soup without an oven?

Yes, you can sweat sliced peppers directly in the pot with the onion. You'll lose the smoky flavor the oven gives, but the soup will still be sweet and tasty.

Can you make this soup ahead of time?

Yes, it's even better reheated the next day. Make it without the cream, and stir that in only when you're ready to serve.

What's the easiest way to peel roasted peppers?

Put the still warm peppers in a closed plastic bag or under a kitchen towel for a few minutes. The steam loosens the skin, which you can then just peel off with your fingers.

Can you swap the crème fraîche for something else?

You can use soy or oat cream for a dairy free version, the soup stays just as smooth. A spoonful of mascarpone also works if you want a richer soup.

How long does it take to make a roasted red pepper soup with grilled cheese toasts?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a roasted red pepper soup with grilled cheese toasts?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a roasted red pepper soup with grilled cheese toasts cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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