Intensely flavorful Roasted Red Pepper Gouda Soup with a velvety texture. A great Meatless Monday recipe that comes together in one pot. The gouda adds richness and the carrots a hint of sweetness.
- 1-½ tbsp Olive oil
- 2 cloves Garlic, crushed
- ½ cups Onion, chopped
- 1 cup Chopped carrots
- 2 whole Roasted peppers, chopped
- 4 cups Tomatoes, chopped
- 4 cups Vegetables soup
- 1 teaspoon Dried basil leaves
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 1 teaspoon Sugar
- 2 tablespoons Heavy cream (optional)
- ¼ cups Smoked Gouda cheese, grated
Set a heavy-bottomed saucepan or Dutch oven over medium-high heat and add olive oil. Add the garlic cloves, onions and carrots and sauté until slightly tender, about 2-3 minutes.
Add roasted red peppers and tomatoes and cook 2 minutes more. Add vegetable broth, basil, Italian seasoning, salt, pepper and sugar. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid and cook for 15-20 minutes.
Remove the lid, stir and turn off the heat. Using an immersion hand blender or blender, blend the soup thoroughly until smooth. Taste the soup and adjust the seasoning if necessary.
Return soup to low heat, add cream (if using) and Gouda cheese. Stir and heat until the cheese melts. Serve hot with bread and extra Gouda cheese for garnish (optional).