Tomato and Pepper Soup Recipe with Prosciutto-Cheese Toasts

Try a twist on the classic grilled cheese and tomato soup.
By Erica Clark
Aug 29, 2014

Ages

3-13


Aug 29, 2014

Serves 4

Ingredients

For the soup

  • 1 Tbsp olive oil
  • Half of the prepped onion (or 1 onion, chopped)
  • Two-thirds of the prepped red bell pepper (or 2 peppers, chopped)
  • 1 tsp salt
  • Reserved roasted tomato halves (or 4 roasted tomatoes)
  • 2 cups chicken broth
  • 1 slice baguette, 1 inch thick, torn into pieces
  • Torn fresh basil, for topping


For the toasts

  • 8 slices baguette, ½ inch thick
  • 1 clove garlic, halved
  • ¾ cup shredded cheddar cheese
  • 4 slices prosciutto, halved


Directions

1. Make the soup. Heat the oil in a large skillet over medium-high. Add the onion, peppers, and salt, and cook, stirring occasionally, until the vegetables soften, about 6 minutes.

2. Transfer the onion and peppers to a food processor along with the tomatoes, chicken broth, and torn baguette slice; puree until smooth. Pour the soup into a saucepan and heat.

3. Make the toasts: Preheat the broiler. Toast the baguette under the broiler. Immediately rub with cut side of the garlic. Divide the cheese among the toasts, then broil until melted. Top each with prosciutto. Sprinkle the soup with basil and serve with the toasts.

Plus:
Chicken-Salad Melt
Broccoli Pesto Pasta
Veggie and Beef Burrito
Lemon Chicken with Tomato Rice and Broccoli

Raising Kids
Age 13
Age 12
Age 11
Age 10
Age 9
Age 8
Age 7
Age 6
Age 5
Age 4
Age 3
Hobbies, Play, Recreation