Roasted Red Pepper Soup with Smoked Gouda |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) olive oil |
1 onion chopped |
2 carrots peeled and cut into small pieces |
1 jar(s) roasted red peppers (12 oz) drained and sliced |
4 clove(s) garlic minced |
2 can(s) reduced sodium chicken broth (14.5 oz cans) |
2 teaspoon(s) basil leaves dried |
1/2 teaspoon(s) thyme leaves dried |
1 dash(es) salt |
1 dash(es) pepper |
1/2 cup(s) smoked gouda cheese shredded |
Directions:
1. Heat olive oil in a 4-quart saucepan over medium high heat. Add onion and cook, stirring frequently, 3 to 5 minutes or until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.
2. Remove from heat. Carefully use an immersion blender to purée soup. Return soup purée to saucepan; add cheese.
3. Cook over low heat, stirring frequently, until cheese is melted.
4. Cooking tip: An immersion blender is a cool little handheld stick with a rotary blade on the end to purée soup right in the pot. They're fairly inexpensive, but you can use a blender if you prefer. Just be sure to allow the soup to cool slightly and vent the top before puréeing to avoid splatters on the ceiling.
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