Description
A creamy and flavorful soup made with roasted red peppers and Gouda cheese.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 carrots, peeled and finely chopped
- 2 celery sticks, finely chopped
- 1 teaspoon dried thyme
- 4 cloves garlic, peeled and chopped
- One 14 ounce jar roasted red peppers, drained and chopped
- One 15 ounce can diced tomatoes
- 4 cups vegetable broth
- ½ cup fresh basil leaves
- 1 cup Gouda cheese, shredded
- ½ cup Creme Fraiche, optional
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil on medium-high heat.
- Saute the onion, carrots, celery, and dried thyme until the vegetables start to soften, about 5-7 minutes.
- Add the garlic and saute for an additional minute.
- Pour in the red pepper, tomatoes, broth and basil.
- Reduce the heat and simmer for 10 minutes.
- Turn off the heat to let cool and using an immersion blender, pulse the soup ingredients until evenly blended.
- The texture should become creamy and smooth.
- Turn the heat back on to simmer to warm the soup.
- Once ready, turn off the heat and stir in the gouda cheese and creme fraiche.
- Salt and pepper to taste.
- Top with additional fresh basil, gouda cheese, and creme fraiche.
- Serve with your favorite grilled cheese, toasted bread, or naan.
Notes
- Finely chop the onion, carrots, and celery for even cooking.
- Use vegetable broth for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg