Roasted Red Pepper Soup with Smoked Gouda*

Serves 4

Ingredients:

Directions:

1. Preheat large soup pot or Dutch oven over medium-high heat. Add olive oil, onion, carrots, celery, garlic, and roasted red peppers.
2. Sprinkle with seasoned salt and pepper, smoked paprika, dried basil and thyme and sauté until veggies are translucent, about 7 minutes. Sprinkle with cornstarch and stir well. Add tomatoes, sugar, and chicken broth; bring to a boil. Reduce heat and simmer 15 to 20 minutes. Puree soup with blender, leaving a few chunks in the soup.
3. Return to pan; add heavy cream and return to boil. Reduce heat to low and stir in shredded smoked Gouda. Season to taste, with seasoned salt and pepper and stir in fresh basil leaves. Serve in bowls topped with more shredded smoked Gouda.
4. *Recipe courtesy of Festival Hugo cashier, Maggie