Roasted Red Pepper, Tomato and Smoked Gouda Soup


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and chopped (about 1 cup)
  • 2 cloves garlic, chopped
  • 16 ounces roasted red peppers, drained, rinsed and roughly chopped
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can cannellini (white) beans, drained and rinsed
  • 3 cups chicken broth
  • 1 bay leaf
  • 1 cup chopped fresh basil
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

For serving:

  • 6 ounces Smoked Gouda, shredded


  1. In a large soup pot, warm olive oil over medium-high heat.

  2. Add onion, carrots, and garlic and cook until the vegetables are tender,
    about 4 minutes.

  3. Add red peppers, tomatoes, beans, broth, bay leaf, basil, red pepper
    flakes, salt and pepper.

  4. Bring the soup to a boil over high heat, then reduce the heat to low
    and simmer for 30 minutes, covered.

  5. Remove the bay leaf.

  6. Using a blender or food processor, purée the soup in batches until smooth.
    Return the soup to a soup pot and keep warm over low heat.

  7. Shred Smoked Gouda by hand or using the shredding/grating attachment
    of a food processor.

  8. Ladle soup into bowls and top each serving with 1-1/2 ounces of
    Smoked Gouda. Stir well until cheese is melted.

This Recipe Is Published Here