Roasted Red Bell Pepper & Gouda Soup

5E1F7906-00B4-4E63-AAB4-BF58C72B39C2My hubby and I first tried this delicious soup at Dean & Deluca and I knew I had to recreate it at home. Of course I did just that and it tastes almost exactly like Dean & Deluca, except that I don’t put dry roasted red bell pepper into my soup. This soup is creamy, comforting and just perfect for a chilly winter day like today and was a hit with my hubby! The best part is how easy it is to make and that it’s a gluten free/low carb recipe. We are gearing up for a healthier lifestyle and healthier eating in the new year and I am on the lookout for healthy recipes already because it’s never too early to start the next new year’s resolutions now. I hope you love this recipe as much as we did! 🙂

Roasted Red Bell Pepper Guada Soup {Serves 4-6}:

Ingredients:

  • 1 Medium Onion (finely diced)
  • 3 Garlic Cloves (minced)
  • 2 TBS Butter
  • 17 oz Jar Roasted Red Peppers
  • 2 (14.5 oz) cans Fire Roasted Tomatoes
  • 2 TBS Tomato Paste
  • 3 Cups Filtered Water & 3 TBS Better Than Bouillion Paste (Or 3 Cups chicken stock)
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 Cup Heavy Cream
  • 8 oz Guada Cheese (Shredded)

Directions:

1) In a medium pot, melt 2 TBS butter on Med-high heat (I did 7.5). Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.

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2) Add the Roasted Red Peppers, Fire Roasted Tomatoes, Tomato Paste, Chicken broth/stock, Oregano, Basil, Salt & Pepper. Mix until well combined. Bring to a boil. Then cover with lid, lower the heat to a low simmer (I did 1.5) and let it simmer for 1 hour.

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3) When soup is done simmering for 1 hour, transfer to blender and blend to a smooth pure or use a hand blender. Then transfer back to the pot. Add heavy cream and shredded guada cheese. Mix well and let it simmer on low for another 30 minutes.

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4) Serve hot with some oyster crackers and enjoy!

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