Roasted Red Pepper Gouda Soup
Roasted red peppers and gouda go hand in hand for this decadent but still very healthy soup that's better than the to-go versions you can get.
Equipment
- Immersion blender
Ingredients
- 1 tbsp olive oil
- 1 cup carrots chopped
- ½ medium onion diced
- 12 ounces roasted red peppers drained
- 3 tbsp garlic minced
- 1 tbsp tomato paste
- 1 cup milk
- 2 ½ cups vegetable or chicken stock
- ¼ tsp dried thyme
- 1 cup shredded gouda reserve some for garnish
- salt and pepper to taste
Instructions
- Heat the olive oil in a medium sized stock pot over medium heat.
- Cook the onions until they are translucent, about 4 minutes.
- Add in the carrots, garlic, peppers, and tomato paste. Saute for 5 minutes, keep stirring to prevent burning.
- Mix in the stock and thyme and bring to a boil. Turn the heat down to low and lightly simmer for 20 minutes.
- Stir in the milk and cheese. Once the cheese is melted, remove from heat. Salt and pepper to taste.
- Use an immersion blender to puree throughly until the soup is velvety smooth.
- Serve with a garnish of cheese and thyme, plus toasted bread for dipping.