EASY Roasted Red Pepper and Tomato Soup with Cheddar Melt

This soup blends the smokey sweetness of roasted red peppers with the rich tang of tinned tomatoes. It’s smooth, warming, and perfect for any season — ideal with crusty bread or grilled cheese. What makes it special is how a few simple ingredients come together to create a restaurant-quality soup and grilled cheese with minimal effort.

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Ingredients
• Roasted red bell peppers (capsicum) – 2 large
• Tinned whole tomatoes (with juice) – 1 can (400g)
• Onion – 1 medium (150g chopped)
• Garlic – 2 cloves (or 1 tsp minced / 5g)
• Olive oil – 2 tbsp (30 ml)
• Vegetable stock or water – 500 ml
• Salt – ½ tsp (2.5g)
• Black pepper – ¼ tsp (1g)
• Smoked paprika (optional) – ½ tsp (1g)
• Dried thyme or basil – ½ tsp (0.5g)
• Sugar (optional) – ½ tsp (2g)
• Cream or coconut milk for finishing (optional) – 2 tbsp (30 ml)

Grilled cheese
Ingredients (Per Sandwich):
• 2 slices white or sourdough bread
• 1 tbsp / 15 g butter (softened)
• 1 tbsp / 15 g mayonnaise
• grated cheddar, mozzarella, or cheese of choice

#backyardchef #grilledcheese #tomatosoup #redpeppers #cheddarmelt #roastedredpepper

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and there we go we got that fantastic roasted red pepper and tomato soup with a served up with a cheddar cheese melt look at that hi everyone welcome to Backyard Chair Farm Break today an easy tasty a fantastic soup we’re making roasted red peppers and tomato soup we are using tin tomatoes we’re going to roast some peppers a little bit of garlic in there we got herbs of choice you can use what you want mixed herbs Italian herbs herb the province the list is endless you can use whatever you want we’re flavoring up the soup to how you want to make it got a little bit of stock and we’re going to serve it with a grilled cheese let’s get on come on peppers first job now it’s very very easy to make a fantastic soup at home you know these these peppers are actually they’re very good but they were reduced so you know come on let’s have them now you can do this any which way you want you can just slice it in half or you can slice it up now to slice it in half obviously you want the seeds out okay so you’ve got all that or you’ve got that okay entirely up to you whatever you fancy nice and steady we don’t want the seeds at all so let’s whip those out of there and it’s not complicated and we got a tray look and what we’ll do is we’ll just chuck that in there as we’re going along that’ll make it easier won’t it so take those out of there roasted red peppers are just so easy to make you know and they bring so much flavor to different dishes you know right i want a bit of olive oil now we do actually want the olive oil to go on the skins if we can we’re going to try and blister the skins in there you know so it’s nice and steady now of course you can do this with veg oil and things like that as well doesn’t have to be olive oil but we are eating it won’t some nice i’ve got some garlic in there now when we roast this we have to be careful of the garlic i’m going to keep it all together cuz we’re going to have to take it out that is going to cook a lot quicker than that pepper so we’ll have to take the garlic out while the pepper carries on in there blistering it up we’re going to take the skin off and we’re going to have a smoky pepper flavor onion we want to dice the onion you can fine dice big dice any dice doesn’t matter it’s entirely up to you in there so basically that’s our prep done there’s our onions we got a tin of tomatoes and what we’ll do when we cook we’ll actually tip the tomatoes in and then we’ll cut the tomatoes with a pair of scissors you can use chopped tomatoes not a problem however I like to see tomatoes and I know these are whole plum tomatoes so we just wait for that to come out of there we’ll carry on okay you need to be checking your garlic and if it’s got a little bit of color it comes out leave the peppers to blister so you can see a lot they’ve got a little bit of color and you can see they’re going soft that is perfect that is exactly what we want now the thing is if you burn the garlic you risk of a bitter taste in your soup this way it’s going to be sweet i’ll have that slight nutty undertone fantastic just leave to one side whilst they carry on blistering it’s a very easy cook okay we got a bit of blistering going on there that will do now if you can blacken it you get a smokier flavor now what you have to do before it cools down is you have to get that out of there into there into a bowl like that and we need to cover it you need to cover this quickly we need the steam from the cooking to soften the skins now you can chuck it all in a a plastic bag anything you want but that will do the job just leave it about 10 minutes tops and we’ll just peel the skins off we should be steamed enough there now you can leave it longer let it cool down in there it doesn’t matter but we’re going to crack on so I’m going to risk not getting burnt so basically what we’re looking at doing is peeling the skin okay as you can see the skin comes off like that we don’t want the skin little bits of skin not a problem if you’ve got a lot of skin on there it is a problem even though we’re going to blend it we don’t want to see black bits floating around in our soup so just be a bit careful so there you go so we got our lovely roasted peppers we got a little bit of juice in there and we got the skins that we discard okay we’re on with a straightforward cook get our pan on now it is very straightforward for this it’s a case of put some olive oil in if you want olive oil or if you want to go butter and just to show you there you go and we want to be going in there with our onion little tad of salt that’s going to help bring out that moisture from those onions and we want a little bit of pepper in there at the same time now this is a very very uh flavorful soup you know it’s not just the tomatoes in there you know got that underlying roasted pepper it’s fantastic it really is fantastic and obviously we got the roast garlic so it’s just a nice little sauté on those onions cook out the rawness soften them up if you get color so be it but we’re not after any color whatsoever so try and not cook it too high and of course this soup freezes so you can make a batch eat it one day freeze it little pots take it out defrost it microwave it cook it in a pan whatever have more soup cook once eat three or four times fantastic especially if you live on your own so I’m going in there with my herbs like I say this is open to choice mix herbed Italian herbs herb province anything you fancy in your soup just dried basil thyme basil and thyme up to you now you can use fresh as well but dried works very well it has a higher intense flavor tomato juice from the can in now a nice little stir around there now like we say I use whole tomatoes just chop them up in the tin with a pair of scissors you know all these people that crush in fact I’ve done it myself actually all these people that think it’s uh you should just crush them up with your hands you know it goes all over the place come on i’ve done it myself and splattered the kitchen you know not worth it now we don’t have to go too small with the tomatoes because we’re going to blend so it’s just a nice little stir in there look in there with that roasted garlic that we we roasted in the oven that’s in there in those with with those peppers and that juice now you can chop it up but like I say we’re going to blend it so it doesn’t matter just let that cook in there with all of that now we are going to cook this uncovered actually which will be nice and steady and I’m just going to go in there with a little bit of regular papa you don’t have to you can go in with chili flakes you can go in with cayenne you can do anything come on it’s a soup you know what you like to eat and I’m also going to go in with some tomato puree now that is completely optional if you don’t want an intense tomato flavor but I do we’re making a tomato soup stock chicken stock veg stock anything but you know if you’re going to keep it veggie veg stock it’s up to whatever you have on hand or whatever you make and it’s a case of just simmer this for about 20 minutes so bring it up to a simmer we’re going to cook it uncovered so it intensifies and cooks off a little bit okay when you’ve done about 20 minutes everything’s nice and soft look we’re going to turn that off we’re going to give it a blend so if you’ve got a stick blender you can do it straight in the pan if not chuck it in a blender blend it up and put it back in the pan [Applause] and there we go okay okay so you want a little flame back on in with a little bit of cream just to put that creaminess in our roasted red pepper tomato soup just makes it a little bit more luxurious you know that is absolutely beautiful soup made very very easily okay our toasty doesn’t get any easier to be honest in here I’ve got butter and I’ve got mayonnaise give those a mix in there we go our toasty then I’ve got some bread that’s been sat on the side here look right now what we’re going to do is straight forward on there okay now come all the way up to the edges you know it’s going to be dry as heck at the edge if we don’t so come all the way up there and then it’s obvious isn’t it okay job done there you go we’re all way to the edge on both of those look so my freshly grated cheddar i have a red cheddar and I’ve got a very strong mature cheddar so in we go bring it up to the sides now I’ve opted for cheddar on this one but obviously if you want to go mozzarella and things like that please do so just for a change now it’s not going to give us that cheese pull the same as using a mozzarella or any other stringy cheese we’re not after that we’re after a cheese toasty to go with our fantastic soup nice and straightforward completely completely cold pan take your cheese toasty bottom and put your top on like that top on there lid on there flame on as low as possible that’s going to perfectly toasty at one side then we’re going to flip it and toast the other that is it that’s the secret to a perfect toasty okay it’s a giveaway the cheese has started to melt in there so let’s be turning these over nice and steady in the pan oh beautiful toasty come on that’s what we’re after oh perfect absolutely perfect toast the other side and we’re going to serve up oh look at that perfect good crunch on the top that will do that’s our melty cheese look at that that is awesome come on in there with our soup oh fabulous that is a decent bowl full right there and you know and if you wanted to be posh just put a bit of parsley on there but and there we go we got that fantastic roasted red pepper and tomato soup with a served up with a cheddar cheese melt look at that that is absolutely sensational you can’t go wrong with something like that easy to make delicious we are in on this absolutely beautiful soup now a soup like this should be eaten warm not steaming hot however if you like it hot eat it hot that is amazing m oh there’s no two ways about that that is delightful we got this cheese got this all this melty cheese in here come on dunk it in who cares that is absolutely amazing that mature cheddar that is really strong mature cheddar actually wow that is fantastic in that soup obviously it’s tomatoey it’s got an underlying roast pepper taste and we know that garlic’s in there we know that onions in there that’s just a base you know that’s not coming through as any strong flavor we know it’s in there so there you are that is our fantastic roasted red pepper tomato soup look how lush that is just look at that and our grilled cheddar cheese absolutely fantastic good meal if you like what we’re doing don’t forget share with your friends tell them how easy this is to make oh come on it’s simple and if you do like what we’re doing a big thumbs up subscribe to the channel ring that bell and we’ll catch you in the next video oh dunk that in there come on