Roasted Red Pepper, Tomato and Smoked Gouda Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots peeled and chopped (about 1 cup)
- 2 cloves garlic chopped
- 16 ounces roasted red peppers drained, rinsed and roughly chopped
- 1 28- ounce can crushed tomatoes
- 1 15- ounce can cannellini white beans, drained and rinsed
- 3 cups chicken broth
- 1 bay leaf
- 1 cup chopped fresh basil
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For serving:
- 6 ounces Smoked Gouda shredded
Instructions
- In a large soup pot, warm olive oil over medium-high heat.
- Add onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes.
- Add red peppers, tomatoes, beans, broth, bay leaf, basil, red pepper flakes, salt and pepper.
- Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes, covered.
- Remove the bay leaf.
- Using a Vitamix, immersion hand blender, regular blender or food processor, purée the soup in batches until smooth. Return the soup to a soup pot and keep warm over low heat.
- Shred Smoked Gouda by hand or using the shredding/grating attachment of a food processor.
- Ladle soup into bowls and top each serving with 1-1/2 ounces of Smoked Gouda. Stir well until cheese is melted.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
* Recipe doubles easily – use a 7 quart soup pot.
* I used a Vitamix to purée this soup, so it's smoother than it would be if you use an immersion hand blender, regular blender or food processor. Just in case your version doesn't look like the photo!
* Recipe doubles easily – use a 7 quart soup pot.
* I used a Vitamix to purée this soup, so it's smoother than it would be if you use an immersion hand blender, regular blender or food processor. Just in case your version doesn't look like the photo!
