+ Add All Roasted Red Pepper Soup with Smoked Gouda* Ingredients
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Roasted Red Pepper Soup with Smoked Gouda*
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Serves 4
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Ingredients:
2 tablespoons Extra-virgin olive oil
2 tablespoons butter
1 cup chopped carrots
1 cup chopped celery
1 jar roasted red peppers, (12 oz.) jar, drained and diced
Seasoned salt, to taste
Freshly ground pepper, to taste
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1 tablespoon cornstarch
1 lb. grape tomatoes, halved
1 teaspoon white sugar
4 cups chicken broth
1 cup heavy cream
1 cup shredded smoked Gouda cheese, plus more for topping
1/2 cup fresh chopped basil leaves
1 large sweet yellow onion, chopped
1 teaspoon smoked paprika
4 cloves large fresh garlic, (1 tablespoon)minced
Directions:
Preheat large soup pot or Dutch oven over medium-high heat. Add olive oil, onion, carrots, celery, garlic, and roasted red peppers.
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.
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.
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1 jar roasted red peppers, (12 oz.) jar, drained and diced
Seasoned salt, to taste
Freshly ground pepper, to taste
2 teaspoons dried basil leaves
1/2 teaspoon dried thyme leaves
1 tablespoon cornstarch
1 lb. grape tomatoes, halved
1 teaspoon white sugar
4 cups chicken broth
1 cup heavy cream
1 cup shredded smoked Gouda cheese, plus more for topping
1/2 cup fresh chopped basil leaves
1 large sweet yellow onion, chopped
1 teaspoon smoked paprika
4 cloves large fresh garlic, (1 tablespoon)minced
Directions:
Preheat large soup pot or Dutch oven over medium-high heat. Add olive oil, onion, carrots, celery, garlic, and roasted red peppers.
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.
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.
*Recipe courtesy of Festival Hugo cashier, Maggie
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