Roasted Red Pepper And Tomato Soup With Grilled Cheese Croutons

• 1 28-oz can San Marzano whole tomatoes, with juices
• 3 Pilaros roasted red peppers
• 1 cup vegetable stock
• 2 tbsp EVOO
• 1 tbsp crushed garlic
• 1 sweet onion, diced
• 1 tbsp fresh rosemary, chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tsp sugar
• 1 tsp chipotle chilli pepper
• 1 tsp sriracha (optional)
• 4 slices bread
• 2 slices swiss cheese or any cheese of choice
• 1 tbsp butter or margarine

1. Heat the olive oil in a large pot over medium heat. Add the garlic, onion and rosemary and saute for 5 minutes, until mixture is softened and fragrant.
2. Add the roasted red peppers, tomatoes and their juices, vegetable stock, salt, sugar, chipotle chilli pepper, pepper and sriracha. Cook for 20 minutes, stirring occasionally.
3. Puree the soup with an immersion blender, or you can puree the soup in small batches in a blender or food processor until smooth.
4. Heat a panini grill. Butter four slices of bread and place them on the panini grill with the cheese slices in between two slices of bread.
5. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes.
6. Serve soup with grilled cheese croutons scattered on top.

san, red peppers, vegetable stock, evoo, garlic, sweet onion, rosemary, salt, pepper, sugar, chilli pepper, sriracha, bread, swiss cheese, butter

Taken from www.yummly.com/recipe/Roasted-Red-Pepper-and-Tomato-Soup-with-Grilled-Cheese-Croutons-1867209 (may not work)