Roasted Red Pepper, Smoked Gouda & Tomato Soap
Rich and irresistibly comforting, this roasted red pepper, smoked gouda, and tomato soup is the perfect companion for a cozy evening. Pair it with warm bread, and you’ve got a soul-soothing and flavourful meal.
Ingredients:
2 large red bell peppers (left whole)
1 can (28 ounces) crushed or peeled tomatoes in juices
2 tbsp of tomato paste
3 cups of chicken stock (use vegetable stock for a vegetarian option)
½ a cup of cream
3 large cloves of garlic, minced
1 medium onion, diced
8 ounces of smoked gouda cheese, shredded
3 tbsp of butter
2 tsp of dried basil
1 tsp dried oregano
1 pinch red pepper flakes (optional, for heat)
Salt & Pepper to taste
Fresh basil, for garnish
Start by giving your produce a good wash and dry. Preheat your oven to a toasty 450°F (230°C)
step 1.
Lay the bell peppers on a baking sheet with some foil or parchment paper. Roast them until they’re soft and have a nice char, which should take about 10-15 minutes. If you feel adventurous, you can roast them over an open flame for about 5 minutes. Once they’re done, wrap them in foil to steam for 2-3 minutes.
step 2.
While your peppers are roasting, Mince garlic, dice onions, and shred the gouda cheese.
step 3.
When the peppers are cool enough to handle, peel off the charred skin and remove the seeds and stems. Roughly chop them so they are 2-3 inch pieces.
step 4.
Melt 3 tbsp of butter in a large pot over medium heat. Toss in the onions and garlic, cook until the onions are translucent and the garlic is fragrant
step 5.
Next, stir in 2 tbsp of tomato paste, 2 tsp of basil, and 2 tsp of oregano, letting that cook for another 5 minutes. Season with salt and pepper.
step 6.
Pour in ½ cup of chicken stock, and with a rubber spatula, scrape up all those tasty bits stuck to the pot.
step 7.
Add the canned tomatoes with their juices, the peppers and the rest of the chicken stock (2 ½ cups). Crank up the heat and bring to a boil. Once boiling, lower the heat and let it simmer for 30 minutes. The longer it simmers, the better the flavours will meld together.
step 8.
Use an immersion blender and blend the soup until it’s smooth and silky.
step 9.
Pour in the cream and stir in the shredded gouda. Let it all simmer for another 15 minutes. Add salt, pepper, and (if you like a little kick) red pepper flakes to taste.
step 10.
Serve it up with some fresh basil on top and dig in! Enjoy every spoonful!
