Cajun Spiced Tomato Soup (with Grilled Cheese and Bacon Croutons)
This makes a ton--probably close to 2 quarts or even a bit more. Feel free to cut the recipe in half. You'll still have 4 nice-sized portions. The way the recipe is written, it is vegetarian. You can easily make it vegan by using oil for the cooking fat and using vegetable stock or water for the liquid.
2medium bell peppers, ribs and seeds removed, chopped
2Tablespoons**your favorite Cajun seasoning(or to taste. If you're not a fan of really spicy, start with 1-2 teaspoons and go from there)
2teaspoons**sweet or hot smoked paprikaoptional but nice
kosher salt and freshly ground black pepper, to taste
2 28ozcans whole tomatoes, juice and all
1 ½cupslow sodium chicken broth or stock, vegetable broth or stock or water
1Tablespoonred wine vinegar
2teaspoonssugar
For the Crouton Garnish (optional)
6slicesyour favorite bread
Worcestershire sauce
Grated cheese(whatever you like that melts well)
4-6slicesof bacon, cooked crisp and crumbled into small pieces
Instructions
Heat the butter in a large, heavy-bottomed sauce pan or Dutch oven.
Add the chopped vegetables and spices (cajun seasoning, sweet and hot paprika, salt and pepper) and cook over medium heat until the vegetables are softened but not browned.
Add both cans of tomatoes and the liquid (stock or water). Bring to a boil, choppping up the tomatoes as the soup heats.
Stir in the red wine vinegar and the sugar. Taste and adjust the seasonings, adding more spices, salt and/or pepper if you think the soup needs it.
Serve piping hot in mugs or bowls. Garnish with grilled cheese croutons, some cream or sour cream or just a dusting of black pepper and a drizzle of olive oil.
For the Crouton Garnish (optional)
Toast both sides of all the slices of bread.
Sprinkle just a bit of Worcestershire sauce on three of the slices of bread.
Spread a nice layer of grated cheese on all 6 slices of bread.
Spread 1/3 of the crumbled bacon on each of three slices of the bread without the Worcestershire.
Melt the cheese under the broiler or in your (affiliate) toaster oven until bubbly.
Sandwich a cheese slice with a bacon and cheese slice so you have three whole sandwiches.
Remove to a rack to cool so the cheese sets up some.
With a serrated knife, cut off the crusts of each sandwich, reserving them for your own snacking pleasure.
Cut the remaining crustless sandwiches into 12-20 small squares (I cut mine in 16). Place on parchment or foil and return to the oven or toaster oven to keep warm until the soup is ready.
Garnish each bowl of soup with a handful of croutons, a drizzle of oil and some black pepper or a bit of sour cream or cream.
Notes
**We like a fair bit of spice around here. If you think these amounts sound like too much, by all means start with less and then add more at the end if you'd like things a bit spicier.