Creamy Roasted Red Pepper Soup with Smoked Gouda

This soup is the same consistency as a tomato soup. The best part of the soup is biting into the little bits of smoked gouda that didn't completely melt. Goes great w something simple like crackers, grilled cheese, or even a panini. After making this the first time, we started doubling the recipe so our family could have seconds! If making just for ourselves, we still double the recipe and freeze the leftovers for another day. But if it's your first time, just go with as is... 


Creamy Roasted Red Pepper Soup with Smoked Gouda


Prep Time: 30 min.     Cook Time: 40 min.     Serves: 4-6 


3 red peppers, charred, peeled and cut in strips (see below for charring)
2 TBSP EVOO
1 onion chopped
3 cloves garlic, minced
1 big carrot, chopped
1 big potato, chopped
3 cans chicken broth
1 cup tomato sauce (name brand)
1/2 tsp Thyme
1/2 cup heavy cream
1 tsp Basil
2 cups shredded smoked Gouda cheese

• Cook onion, garlic, carrot, in oil for about 10 minutes. 
• Add potato, stock, tomato sauce and thyme. Simmer 10 minutes.
• Add peppers and cook till tender, about 15 minutes.
• Process in *blender till smooth.
• Add Gouda, heavy cream, and basil. Stir. 

There are 2 ways you can char your red peppers:

1. Brush w EVOO and grill until outside is black

                              -OR-

2. Brush (in halves) w EVOO and bake on 450 degrees for 40 min

Charred Red Peppers

After charring, cover red peppers on counter w foil and let sit for 5-10 min to let the charred skin separate.  Scrape off and discard charred skin with a knife or peel w hands. 

I HAVE processed this soup in a blender before, but for less mess and quicker cooking, use an immersion blender: http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/ref=sr_1_1?ie=UTF8&qid=1321085776&sr=8-1