Take your grilled cheese and tomato soup up a notch with this recipe. I have been dying to make this soup for quite some time and as you will note by my posts lately I can’t get off the soup and stew kick. I had this soup a few times but finally had the time to test out a recipe. My taste testers seemed to enjoy it quite well. I served it with a provolone Panini which is kind of the equivalent of a grilled cheese but with an Italian twist.
Roasted Red Pepper Tomato & Smoked Gouda Soup
Author: Denise
Ingredients
- 2 tbsp. of olive oil
- 2 tbsp tomato paste
- 3 cloves of garlic
- 1 sm onion - diced
- 2 - 28 oz cans of fire roasted diced tomatoes
- 4 whole roasted red peppers
- ¾ c of shredded smoked gouda cheese
- 1 cup of half & half or heavy cream
- 32 oz of chicken stock
- Salt & Pepper to your preference
- 1 tsp. Garlic Powder or more to your preference
- 1 Tbsp sugar
Instructions
- In a large soup pot or dutch oven heat the olive oil over medium heat.
- Add the garlic and saute until light golden and then add the onions and saute until tender.
- Add the tomato paste and incorporate into the oil
- Add the Fire Roasted tomatoes and the sugar, stir and simmer.
- Slice the roasted red peppers and add to the pot.
- Add the chicken stock, garlic powder, salt and pepper.
- With an immersion blender or in a blender pulsate and puree this mixture.
- Simmer for another 10 minutes and then add the half & half or heavy cream.
- Allow the soup to come up to a slow boil over medium heat.
- Grate the smoked gouda into the soup.
- Also don't forget to make a sammie or panini by spreading olive oil over two slices of tuscan bread and add the provolone cheese, grill in a panini maker or a make shift panini maker on the stove top! 🙂
What size can of fire roasted tomatoes are you using here?
I used the 28oz cans. I will add that to the recipe. It makes quite a bit of soup. You can cut it down if you desire.
Thank you! I can’t wait to try it!