Roasted Red Pepper Soup with Smoked Gouda

Soup recipe from Denver Post food section (Jan. 02, 2013). 161 calories per serving, 10 g fat, 14 g protein

Yield: 4 servings ( Serving Size: 1 & 1/4 cup )
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  • 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


  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.
January 2013

This recipe is a personal recipe added by Kellie80 and has not been tested or endorsed by MyRecipes.

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