When it's soup season, there's always a need for unique, different soups. This tomato and roasted red pepper soup is not the typical tomato soup. With the addition of the red peppers, the tomato flavor is bolstered, making this an even better soup!

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FOR THE SOUP

- 1 tablespoon olive oil
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1 cup diced carrots
- 2 tablespoons sherry vinegar
- 2 28-ounce cans diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 roasted red pepper (1/2 cup)
- 2 tablespoons sun-dried tomatoes (optional)

FOR THE PARMESAN CRISPS

- 1 cup shredded Parmesan cheese
- 1 teaspoon black pepper

FOR THE SOUP

Heat oil in a large kettle over medium-high heat.

Add onion and salt and pepper. Sauté 3-5 minutes until translucent.

Add celery and carrots and season with additional salt. Continue to sauté until the vegetables begin to soften, another 5 minutes.

Add sherry vinegar and cook 1 minute.

Add tomatoes, roasted pepper, and sundried tomatoes.

Bring to a boil then turn down to a simmer and cover. Let simmer 30-40 minutes.

Using an immersion blender or standard blender, purée soup, leaving a little texture. Taste and season as needed. If too acidic, add a teaspoon or two of sugar. Keep warm while making grilled Parmesan crisps and grilled cheese sandwich.

FOR THE PARMESAN CRISPS

Preheat oven to 400 degrees.

Make 4 1/4-cup piles of cheese on a parchment-lined baking sheet. Sprinkle with pepper. Bake 10-15 minutes until melted and lightly browned.

Remove from oven and let cool until crispy.

#soup #dinner #tomato #pepper

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