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Tomato Red Pepper Gouda Soup Recipe

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This recipe for Tomato Red Pepper Gouda Soup, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Paul Polito


1 Medium Onion, Chopped
3 Red Peppers
2 Sweet Vine Tomatoes
1 Cup Heavy Whipping Cream
32 Ounces Chicken Broth
8 ounce Gouda Cheese Block
Croutons or Your Choice of Bread for Dipping
Black Pepper

Chop and saute onion, red peppers, and tomatoes for 10 minutes

While veggies saute peel wrapper off of gouda cheese and shred the cheese

Add 32 ounces of chicken broth to veggies once they are soft
Bring chicken broth to a simmer

Ladle broth/veggie mix into blender, be sure to fill blender no more than halfway full
Set blender to liquefy and blend until mixture is smooth

Add mixture to a mixing bowl until all the broth/veggie mixture is completely mixed
Return mixture to saucepan once mixed on medium heat

Add 1 cup of heavy whipping cream to mixture
Turn heat to medium low

Add a couple of shakes of black pepper and slowly begin adding gouda cheese
Stir mixture well after each addition of gouda cheese, mixture should remain smooth

Allow mixture to continue to heat for 5 to 10 more minutes, continue stirring to ensure smoothness
Serve in coffee or cocoa mug to preserve heat, add croutons or serve with bread for dipping

Number Of Servings:
Number Of Servings:




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