Looking for a cozy and comforting soup to warm up on a chilly day? Try this delicious Roasted Red Pepper Tomato Soup! It’s savory, creamy, and the perfect pairing for grilled cheese croutons.

2 Tbsp. butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, minced

3 Tbsp. all-purpose flour

5 cups chicken stock

2 (14 1/2 oz.) cans diced fire-roasted tomatoes, drained

12 oz. jar roasted red peppers

3 Tbsp. tomato paste

2 tsp. sugar

1/2 cup half-and-half

Salt and pepper to taste

4 grilled cheese sandwiches, cut into “croutons”

Melt butter in a medium saucepan. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes.

Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.

Add the chicken stock, tomatoes, red peppers, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.

Transfer the soup to a blender and puree until smooth.

Return the puree to the saucepan, add the half and half and cook until the soup is just heated through. (This is a good time to make the grilled cheese.)

Season the soup with salt and pepper, garnish with croutons, and serve.

Cozy up with a bowl of this delicious Roasted Red Pepper Tomato Soup tonight! Don’t forget to add some grilled cheese croutons for the ultimate comfort food pairing.