Recently my friend Amanda and I went to The Whistling Tea Kettle in Troy, NY for a relaxing brunch. The Kettle is one of my favorite places. They have a wide array of amazing loose leaf tea as well as a wonderful menu of tea sandwiches, salads, tea breads, paninis, soups and more.
On this particular trip I ordered the roasted red pepper soup with smoked Gouda alone with a panini. You guys that soup was to die for! Like absolutely amazing. I knew that when I got home I had to recreate it.
On this particular day last weekend I decided to make this soup myself. I knew it would be super warming and comforting on this frosty weekend, but I wanted to dress it up a bit. I added beans, toast and even more cheese to the original recipe. I thought topping it with toast, cheese and putting it under the broiler, much like French onion soup would be an amazing touch. Well let me just tell you, I’m a genius and it was the best idea ever.
While these additions definitely made it heartier I think this would still make more of a starter than a full meal. I think the strong flavor can be overpowering if it’s broken up with a nice sandwich or a salad.
- ½ tsp olive oil
- 1 small shallot, minced
- 1 (8 oz) jar roasted red peppers
- ½ cup vegetable broth
- ½ cup cannelloni beans, drained
- 4 oz of cheese, separated
- 2 slices of French bread, toasted
- In a small sauce pan saute the shallot over medium high heat for 1-2 minutes.
- Drain the red peppers and place them in a blender with the shallots and blend until smooth. Pour the mixture back into the pan.
- Add vegetable broth, half of the cheese and the beans stir to combine. Cook until the cheese has melted and transfer to 2 oven safe bowls.
- Top with bread and cheese and place under the broiler for 5-6 minutes until the cheese is melted and bubbly. Serve immediately.
Red Pepper & Sriracha Chicken Kabobs
4 Cheese Red Pepper Dip
Smoked Cheddar Mac & Cheese
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This soup sounds delicious! I was going to try to make it but there is no mention of the cannelloni beans in your directions. At what point are they added? Do they need to cook for a length of time? Are they puréed with the peppers? Thanks.
Woops! I have no idea how that Happened. I updated the recipe for you though!