|Xavier likes to dip or sink his grilled cheese into the soup|
If you have been following the blog all week you know I did a post Review and Giveaway: The Gourmet Grilled Cheese Cookbook, and highlighted one of the recipes from it Artichoke, Spinach, and Red Pepper Grilled Cheese by making it and posting it yesterday. Since I have been inspired by grilled cheese all week I decided to make some soup. The book had a great roasted tomato soup recipe, but I was all out of roasted tomatoes so I tried making a Roasted Red Pepper Soup instead which ended up delicious and would go perfectly with your Artichoke, Spinach, and Red Pepper Grilled Cheese sandwich. Xavier loved the Roasted Red Pepper soup and so did Nick plus it is one of the easier types of soups to make. I hope you enjoy it and have a wonderful weekend!
Roasted Red Pepper Soup
3 tablespoons of butter
1 1/2 jars (about 21 ounces) Roasted Red Peppers
1 cup Chicken Broth or Vegetable (for vegetarian)
1 cup of whole milk
1 tablespoon Parsley
Pour the jars and juice of the roasted red peppers in a blender and blend until smooth or to your desired soup consistency (we like to leave a little bit of pepper chunks). Melt the butter in a pot over medium heat. Add the peppers, parsley and broth and let simmer and reduce for 30 minutes over medium-low heat. Stir in the milk and let the soup boil for a couple of minutes and serves. Goes good with grilled cheese!