Gouda Pepper Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
1 (12 oz) jar of roasted red peppers, drained
4 garlic cloves, minced
28 oz low-sodium chicken stock
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
½ cup shredded gouda, plus extra for garnishing
1 cup croutons (optional)
Instructions
Heat olive oil in a 3 or 4 quart saucepan over medium high heat. Add onions and saute until tender.
Next add carrots, garlic, and red peppers. Cook for another 1-2 minutes until garlic and carrots just soften, but be careful not to burn.
Add chicken stock, basil, and thyme.
Bring to a boil, then reduce heat and simmer, uncovered for 45 minutes. As the vegetables soften, use a wooden spoon to break apart the red peppers.
Remove from heat and carefully puree soup in the pot using an immersion blender. You may need to add 1/2-1 cup of water if it seems a little dry.
Taste and add additional salt and pepper as needed.
Melt in Gouda cheese; may need to turn the heat back to low or medium low to fully melt the cheese.
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Directions: |
Directions:Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, diced
1 (12 oz) jar of roasted red peppers, drained
4 garlic cloves, minced
28 oz low-sodium chicken stock
1 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/8 teaspoon cayenne pepper
Salt and pepper, to taste
½ cup shredded gouda, plus extra for garnishing
1 cup croutons (optional)
Instructions
Heat olive oil in a 3 or 4 quart saucepan over medium high heat. Add onions and saute until tender.
Next add carrots, garlic, and red peppers. Cook for another 1-2 minutes until garlic and carrots just soften, but be careful not to burn.
Add chicken stock, basil, and thyme.
Bring to a boil, then reduce heat and simmer, uncovered for 45 minutes. As the vegetables soften, use a wooden spoon to break apart the red peppers.
Remove from heat and carefully puree soup in the pot using an immersion blender. You may need to add 1/2-1 cup of water if it seems a little dry.
Taste and add additional salt and pepper as needed.
Melt in gouda cheese; may need to turn the heat back to low or medium low to fully melt the cheese. |
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