Categories: Soup
Ingredients
- Soup:
- 2 tbsp salted butter
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 medium yellow onion, chopped
- 2 tsp fresh oregano, minced, plus more for topping
- 1 medium russet potato, peeled and chopped
- 2 16-oz. jars roasted red peppers, drained and chopped
- 2 tbsp tomato paste
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 cup white wine
- 4 cups vegetable broth
- 1/2 cup heavy cream
- Shredded Parmesan, for topping
- Roll-Ups
- 12 slices soft wheat sandwich bread
- 12 slices American cheese
- 3 to 4 tbsp salted butter
Directions
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For the soup: Heat the butter and olive oil in a Dutch oven over medium heat. Add the garlic, onion and oregano and cook, stirring, until the onion begins to soften, about 3 minutes. Add the potato and roasted red peppers and stir. Cook until the potato begins to soften, about 4 minutes. Stir in the tomato paste and let cook for a minute or two. Sprinkle in the salt and pepper and turn up the heat to medium high.
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Add the wine and simmer until reduced, about 2 minutes. Add the vegetable broth. Bring to a gentle boil, then reduce the heat to medium low and simmer until the vegetables are very tender, 18 to 20 minutes. Puree with an immersion blender.
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Return the soup to a simmer and stir in the cream. Adjust the seasonings.
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For the roll-ups: Cut the crusts off the bread and use a rolling pin to flatten. Lay a slice of cheese on each slice of bread and tightly roll up.
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Melt 2 tbsp butter in a large skillet over medium-low heat. Add a few roll-ups seam-side down and cook, turning, until golden, about 5 minutes. Transfer to a plate and repeat with more butter and the remaining roll-ups. Top the soup with shredded Parmesan and oregano and serve with the roll-ups.