Roasted Red Bell Pepper & Gouda Soup

 

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My hubby and I first tried this delicious soup at Dean & Deluca restaurant, which unfortunately closed here in Charlotte, so I knew I had to recreate it at home. To my delight, it tastes almost exactly like Dean & Deluca! This soup is creamy, comforting and just perfect for a chilly day like today and was a hit with my boys. Super easy to make and it’s a gluten free/low carb recipe. Delicious and nutritious!

Roasted Red Bell Pepper & Gouda Soup

A recreation of Dean & Deluca's Roasted Red Bell Pepper & Gouda Soup. This soup is creamy, comforting and just perfect for a chilly day. The best part is how easy it is to make and that it’s a gluten free/low carb recipe. Delicious and nutritious!
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Soup
Cuisine American

Ingredients
  

  • 1 Onion finely diced
  • 3 Garlic Cloves minced
  • 2 TBS Butter
  • 1 17 oz. Jar Roasted Red Peppers
  • 2 14.5 oz. Cans Fire Roasted Tomatoes
  • 1 8 oz. Block Gouda Cheese shredded
  • 2 TBS Tomato Paste
  • 3 Cups Chicken Broth I make my own "Better Than Bouillon" broth
  • 1/2 Cup Heavy Cream
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1.5 tsp Salt
  • 1/4 tsp Pepper
  • Oyster Crackers optional, for serving

Instructions
 

  • In a medium pot, melt 2 TBS butter on med-high heat. Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.
  • Add the roasted red peppers, fire roasted tomatoes, tomato paste, chicken broth, oregano, basil, salt and pepper. Mix until well combined. Bring to a boil. Then cover the pot with a lid, and simmer on low heat for 1 hour.
  • When soup is done simmering 1 hour, blend it with an immersion blender to a smooth pure (or use a blender or food processor then transfer back to the pot). Add heavy cream and shredded gouda cheese. Mix well and let it simmer on low for another 30 minutes.
  • Serve hot with some oyster crackers and enjoy!
Keyword easy, soup

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