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Roasted Tomato Bell Pepper Soup with Crispy Chickpeas and Grilled Cheese

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method

Ingredients
  

Soup
  • 7 roma tomatoes
  • 1 bell pepper
  • ½ yellow onion
  • 4 garlic cloves
  • 1 cup bone broth
  • 1 tbsp olive oil
  • salt and pepper to taste
  • ½ cup basil
Chickpea Croutons
  • 1 can chickpeas
  • garlic salt
  • 1 tsp olive oil
  • salt and pepper to taste
Grilled Cheese
  • ¼ cup sharp cheddar cheese
  • ¼ cup pepper jack cheese
  • tomatoes, sliced
  • basil
  • ghee or butter

Method
 

  1. Roast the tomatoes, bell pepper, onion and garlic for 40 min at 375°F.
  2. Once done, blend together with the bone broth.
  3. After blending, put the soup on low medium heat until hot.
  4. Toss rinsed and drained chickpeas in olive oil, garlic salt and pepper and put in air fryer or oven until crispy.
  5. Serve with fresh basil and crispy chickpeas.
  6. Add ghee to a pan and let melt.
  7. Place two pieces of bread to the pan and layer cheese, tomato slices and basil. Cook until cheese is melted.
  8. Plate up and enjoy!