Roasted Red Pepper Soup with Smoked Gouda

Ingredients

• 1 tablespoon(s) olive oil
• 1 onion chopped
• 2 carrots peeled and cut into small pieces
• 1 jar(s) roasted red peppers (12 oz) drained and sliced
• 4 clove(s) garlic minced
• 2 can(s) reduced sodium chicken broth (14.5 oz cans)
• 2 teaspoon(s) basil leaves dried
• 1/2 teaspoon(s) thyme leaves dried
• 1 dash(es) salt
• 1 dash(es) pepper
• 1/2 cup(s) smoked Gouda cheese shredded

Preparation

1. Heat olive oil in a 4-quart saucepan over medium high heat. Add onion and cook, stirring frequently, 3 to 5 minutes or until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.


2. Remove from heat. Carefully use an immersion blender to purée soup. Return soup purée to saucepan; add cheese.


3. Cook over low heat, stirring frequently, until cheese is melted.


4. Cooking tip: An immersion blender is a cool little handheld stick with a rotary blade on the end to purée soup right in the pot. They're fairly inexpensive, but you can use a blender if you prefer. Just be sure to allow the soup to cool slightly and vent the top before puréeing to avoid splatters on the ceiling.