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

1. 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.

2. 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.

3. Return the soup to a simmer and stir in the cream. Adjust the seasonings.

4. 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.

5. 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.

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