Roasted Red Pepper, Tomato and Smoked Gouda Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped (about 1 cup)
• 2 cloves garlic, chopped
• 16 ounces roasted red peppers, drained, rinsed and roughly chopped
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can cannellini (white) beans, drained and rinsed
• 3 cups chicken broth
• 1 bay leaf
• 1 cup chopped fresh basil
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

For serving:

• 6 ounces Smoked Gouda, shredded

Instructions

1. In a large soup pot, warm olive oil over medium-high heat.

2. Add onion, carrots, and garlic and cook until the vegetables are tender,
   about 4 minutes.

3. Add red peppers, tomatoes, beans, broth, bay leaf, basil, red pepper
   flakes, salt and pepper.

4. Bring the soup to a boil over high heat, then reduce the heat to low
   and simmer for 30 minutes, covered.

5. Remove the bay leaf.

6. Using a blender or food processor, purée the soup in batches until smooth.
   Return the soup to a soup pot and keep warm over low heat.

7. Shred Smoked Gouda by hand or using the shredding/grating attachment
   of a food processor.

8. Ladle soup into bowls and top each serving with 1-1/2 ounces of
   Smoked Gouda. Stir well until cheese is melted.

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This Recipe Is Published Here

bon appetit