Roasted Red Pepper Soup with Fresh Mint & Sourdough Croutons

My Sunday cooking extravaganza didn’t stop with strata muffins. I still had a big chunk of the whole wheat sourdough bread left to use, and what is more satisfying than dipping a chunk of crusty bread into soup? If you’ve never roasted your own red peppers, I suggest trying it. 450 for 45 minutes and you’ve got tender, charred veggies that beat the hell out of the soggy jarred version.

I know most of you out there are experiencing the sticky heat of summertime and this soup is a refreshing dinner to serve on the porch with a chilled glass of chardonnay. Or sitting in a sweatshirt at your kitchen table, in my case.

Especially if you’re serving overs…how impressive is chilled soup? Recipe inspired by Palate/Palette/Plate.

Roasted Red Pepper Soup with Mint & Sourdough Croutons

Serves 2
2 red bell peppers, halved
6-8 cherry tomatoes, halved
1 small red onion, sliced
2 garlic cloves, chopped
2 tablespoons olive oil
1/2 cup water
1 teaspoon red wine vinegar
1/4 cup greek yogurt
1/2 teaspoon ground coriander
1 teaspoon lemon juice
salt and pepper
1 ear sweet corn, kernels sliced off
2 tablespoons mint, chopped

2 slices sourdough bread, cubed into 1” pieces
drizzle olive oil

Preheat oven to 450. Place bell peppers sliced-face down on a tin foil covered baking sheet. Roast for 25 minutes, then flip over and roast for another 15-20 more minutes. Wrap peppers in tin foil and allow to cool before peeling off skin.

At same temperature, spread tomatoes, onion and garlic onto baking sheet and toss in olive oil, salt and pepper. Roast for 10 minutes, or until tomatoes start to release their juices. Set aside to cool.

In a food processor, combine all ingredients except for mint and corn and blend until smooth. Adjust liquid to attain desired consistency. Stir in corn and chill for at least 1 hour or until chilled.

In a pan over medium low heat, heat a drizzle of olive oil and add bread cubes. Toast until golden and crunchy. Top soup with mint and croutons.