Roasted Red Pepper Soup With Pesto Croutons

Roasted Red Pepper Soup With Pesto Croutons
Photo by Beth Dreiling Hontzas

Ingredients

  • 4 cups low-sodium chicken broth
  • ¼ cup half-and-half
  • Salt and pepper to taste
  • ¼ cup refrigerated pesto, at room temperature
  • 1 shallot, finely chopped
  • Garnishes: fresh flat-leaf parsley sprigs, shaved Parmesan cheese
  • 1 tablespoon olive oil
  • + 6 more ingredients
    • 1 tablespoon chopped fresh parsley
    • 6 sourdough bread slices
    • 1 garlic clove, minced
    • 1 tablespoon tomato paste
    • 1 tablespoon butter
    • 1 (15-oz.) jar roasted red bell peppers, rinsed and drained

1. Preheat oven to 350°. Spread pesto on 1 side of each bread slice. Cut each bread slice into 1/2- to 1-inch cubes. Place bread cubes in a single layer on a lightly greased aluminum foil-lined jelly-roll pan.

2. Bake at 350° for 16 to 20 minutes or until golden, turning once after 10 mi...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals »






Snooth Media Network