Smoked Gouda, Roasted Red Pepper Tomato Bisque
This Smoked Gouda Roasted Red Pepper Tomato Bisque has a silky smooth texture and is deliciously rich and creamy. Fire roasted tomatoes, roasted red peppers, aromatic garlic and onion, savory chicken stock, herbs and spices, slow simmered and pureed, and then swirled with heavy cream and melty smoked gouda cheese. It's the perfect soup recipe for those cool and cozy fall and winter days.
Servings: 12
Ingredients
- 2 14.5-ounce cans fire roasted tomatoes
- 1 12-ounce jar roasted red peppers
- 3 cups chicken stock
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 2 teaspoons dried basil
- 1 ½ teaspoons sea salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 medium onion diced
- 3 large cloves garlic minced
- 3 tablespoons butter
- 8 ounces smoked gouda cheese shredded
- ½ cup heavy cream
- garlic croutons for serving
- fresh basil for garnish
Instructions
- Heat the butter in a large Dutch oven over medium heat.
- Add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
- Add the tomato paste, paprika, basil, salt, oregano and pepper to the onions and sauté for 5 additional minutes.
- Deglaze the pan with ½ cup of the chicken stock and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom.
- Add the fire roasted tomatoes, roasted red peppers, and the remaining chicken stock.
- Bring to a boil over high heat, and then reduce to low and let simmer for 30 minutes. (The longer you let it simmer, the more the flavors will come together.)
- Remove the pot from the heat.
- Using an immersion blender, blend the soup until it is smooth and no chunks remain.
- Add the cream to the soup and stir to combine.
- Add the freshly shredded cheese, and stir for 1-2 minutes, until fully melted.
- Taste the soup and season with salt and freshly cracked black pepper, to taste.
Notes
- Add a splash of vinegar: For an even deeper flavor, try adding 1 to 2 tablespoons of balsamic vinegar.
- Use fresh herbs: To substitute fresh herbs, you would use three times as much. For example: for one teaspoon of dried oregano, you would substitute 1 tablespoon of chopped fresh oregano.