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Creamy Tomato and Roasted Red Pepper Soup with Cheddar Cracker Melts

Recommened Cracker

Multi-Seed Roasted Garlic

Crackers

  • 24 Crunchmasters Crackers

Produce

  • 1 onion, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 tbsp. finely chopped fresh chives, divided
  • 1 cup chopped prepared roasted red peppers

Dairy

  • 3/4 cup shredded Cheddar cheese
  • 1/3 cup 35% heavy cream

Oils & Vinegar

  • 1 tsp. cider vinegar
  • 2 tbsp. olive oil

Spices

  • 1 tsp. salt, divided
  • 1/2 tsp. pepper
  • 1/2 tsp. paprika
  • Pinch chili flakes

Canned Goods

  • 1 can (28 oz.) no-salt added diced tomatoes

Broth

  • 4 cups organic no-salt added vegetable broth

Directions

    1. Heat oil in Dutch oven or large saucepan set over medium heat; cook onion, carrot, garlic, 1/2 tsp. salt, pepper, paprika and chili flakes for about 5 minutes or until vegetables are slightly softened.
      2. Stir in broth, tomatoes, roasted peppers and bay leaves; bring to boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until vegetables are tender. Discard bay leaves. Let cool slightly. Transfer to blender; purée in batches until smooth. Stir in cream, remaining salt, half of the chives and vinegar.
        2. Cheddar Cracker Melts: Meanwhile, preheat broiler to high and position rack in center of oven. Arrange crackers on parchment paper–lined baking sheet. Sprinkle with cheese. Broil for 1 to 2 minutes or until cheese is melted.
          1. Divide soup among 6 bowls. Sprinkle with remaining chives and serve with Cheddar Cracker Melts.

Tip: Use mild, medium or aged Cheddar, or substitute smoked mozzarella if desired.

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