2 – 14.5 oz. Cans Organic Fire Roasted Tomatoes. 12 oz. Jar Roasted Red Peppers. 3 Cups Chicken Stock. 2 Tbs. Organic Tomato Paste. 2 tsp. Dried Basil. 1 1/2 tsp. …
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This creamy roasted red pepper soup with smokey gouda is intensely flavorful with a hint of smokey taste in the background. Heat the olive oil in a pan on medium heat. Once hot add onion, celery and garlic. Sprinkle a little salt to speed up the cooking process. Stir and saute till onions are soft and translucent.
Add the roasted red peppers and vegetable broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes. Puree soup using an immersion blender or transfer to a blender and puree (be careful of when blending hot liquids) Return to pot and stir in cream and shredded cheese.
Add roasted red peppers, and broth and simmer. Blend soup in a high speed blender until smooth and creamy. Stir in shredded Gouda and heavy cream, and cook over low heat until cheese is melted and soup is heated through. Add a splash of apple cider vinegar and season to taste with salt and pepper. Garnish with homemade croutons and shredded Gouda.
Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream.