Community recipe
Roasted Carrot and Pepper Soup with Cheddar-Chive Toasts
Sweet roasted carrots and peppers blend with white beans into a silky, smoky soup. Crisp, melty cheddar-chive toasts make it a satisfying weeknight dinner.
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- easy
Get ready
Ingredients
- 1 lb carrot
- 2 red bell peppers
- 1 yellow onion
- 4 garlic cloves
- 2 tbsp olive oils
- 1 tsp kosher salt
- 0.5 tsp black pepper, ground
- 1 tsp smoked paprika
- 1 cannellini bean, 15 oz can, drained and rinsed
- 3 cup low-sodium vegetable broth
- 1 lemon
- 4 slices of crusty bread
- 1 tbsp butter, softened
- 1 cup sharp cheddar cheese, shredded
- 2 tbsp chives, finely chopped
Make it
Instructions
- 01
Prepare and season the vegetables
Heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Wash and dry 1 lb carrots and 2 red bell peppers. Peel the carrots and cut into ½-inch rounds; stem, seed, and cut the peppers into 1-inch pieces. Peel 1 yellow onion and cut into 1-inch wedges. Separate 4 garlic cloves, leaving their papery skins on. Arrange everything on the lined sheet, nestling the cloves among the vegetables. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp smoked paprika; toss and spread into one layer. | Why: A lined pan and evenly sized pieces help the vegetables roast without sticking or cooking unevenly.
- 02
Roast until tender and browned
Roast on the middle rack at 425°F (220°C) for 28–32 minutes, turning the vegetables halfway through, until the carrots are easily pierced with a fork and the pepper edges have browned. Set the sheet on a heatproof surface; let it stand for 3 minutes so the garlic is easier to handle. | Why: Browning brings out sweetness and builds a deeper soup flavor.
- 03
Simmer and blend the soup
While the vegetables rest, open 1 can (15 oz) cannellini beans; drain and rinse them. Measure 3 cups low-sodium vegetable broth into a large saucepan. Add the beans and roasted vegetables. Squeeze the softened garlic from its skins into the pan, discarding the skins. Bring to a gentle simmer over medium heat, then cook for 5 minutes. Turn off the heat. Keeping an immersion blender's head fully submerged, blend for 2–3 minutes until smooth; keep the blade away from the pan's bottom and unplug it before lifting it out. Wash and halve 1 lemon, squeeze its juice into the soup, and stir. Taste and adjust the seasoning if needed; keep covered over low heat until serving, without boiling. | Why: Beans give the soup body, while a little citrus brightens the roasted vegetables.
- 04
Bake the cheddar-chive toasts
Keep the oven at 425°F (220°C) and line a second baking sheet with parchment. Arrange 4 slices of crusty bread on the lined sheet and spread with 1 tbsp butter, softened. Top evenly with 1 cup sharp cheddar cheese, shredded. Bake on the middle rack for 6–8 minutes, until the bread edges are crisp and the cheese is bubbling. Meanwhile, wash and dry 2 tbsp chives, then finely chop them; sprinkle over the hot toasts after baking. | Why: Baking melts the cheese as the bread crisps, and fresh chives add a gentle onion finish.
- 05
Ladle and serve
Turn off the heat under the soup. Ladle it into 4 bowls and serve each portion with a hot cheddar-chive toast alongside. | Why: Serving the toast separately keeps its edges crisp for dipping.
