On the days that I'm in the office, I have an obsession with usually lunch on soup from a local shop. I lurve a good soup, especially in the winter. This past weekend was super cold - perfect for simmering a pot of deliciousness on the stove. I had all the ingredients to whip up a pot of Red Pepper & Tomato Soup (with Gouda and Parmesan) and decided to do just that. This is a great 'whatever kind you have onhand' type of soup - in fact this is the first time I actually wrote the 'recipe' down. I usually just start with a pepper or two and some canned tomatoes and throw in whatever I feel like as the pot simmers. For this one, I used fire roasted tomatoes, roasted red peppers with garlic and both Gouda and Parmesan cheeses because that's what was in my pantry.
Fire Roasted Tomato & Red Pepper Soup
2 tablespoons butter
2 12 oz jars of Roasted Red Peppers (I used in oil with garlic), chopped
1 14.5 oz can diced tomatoes
1 medium onion, chopped
2 tablespoons garlic, minced
2 cups chicken broth
1/2 cup half and half (or heavy cream)
1 teaspoon pepper
1/2 teaspoon kosher salt
8 oz smoked gouda, shredded
2 oz Parmesan, shredded
1 - Heat butter in large saucepan or stockpot over medium heat
2 - Add onions and cook 5 minutes
3 - Add roasted red peppers, diced tomatoes (including juice) & garlic
this is the chopped roasted red peppers
and here's what the fire roasted tomato can looks like
4 - Continue cooking over medium heat for another 10-15 minutes until onions are tender, stirring occasionally
5 - Add chicken broth and stir well
6 - Reduce heat to low and simmer for 30 minutes
7 - Transfer soup to a blender (in batches) and blend - pulse for a rough texture or puree for a smooth soup
8 - Return to pot and increase heat to medium
9 - Add half and half, pepper, salt, gouda and Parmesan and stir well to combine
soooo gooouda
sorry...I couldn't resist
10 - Simmer another 10-20 minutes to allow cheeses to melt and flavors to combine
11 - Serve with a dollup of sour cream (I prefer to top with a dollop of sour cream blended with ranch seasoning - it adds another fantastic layer of flavor)
A few notes:
- The tomato flavor is very prevalent - if you prefer to taste a bit more of the red peppers, sub out some of the tomatoes for more peppers
- If you are using fresh bell peppers, dice them and add to the pot with the onions to allow plenty of time for softening
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