Sweet Red Pepper And Gouda Soup Recipes

HEALTHY CROCK POT CREAMY RED PEPPER SOUP

Steps:

• Put all the ingredients except for the greek yogurt in a Crock Pot. Cook on high for 4 hours or low for 8 hours until the vegetables are all tender.
• Once finished cooking remove the bay leaf.
• Blend with an immersion blender or do in batches in a regular blender. Be careful with the hot soup!
• Stir in the Greek yogurt.
• Serve with an additional dollop of greek yogurt and parsley.

ROASTED RED PEPPER SMOKED GOUDA SOUP

Steps:

• Preheat oven to 425 degrees F. Place the peppers on a baking pan and drizzle with 2 tablespoons of olive oil, turning the peppers to coat evenly. Roast for 15 minutes. Flip each pepper and roast for an additional 15 minutes. The peppers should be soft and slightly charred. Remove the peppers from the oven and cover the pan with aluminum foil. Allow the peppers to steam for 10-15 minutes. Uncover and allow the peppers to cool long enough to handle. When the peppers are cool enough to handle, remove the stem, seeds, and charred skin. Tear the peppers into 2-inch strips and set aside. Heat remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the carrots, celery, and onions to the pot. Cook for 7-10 minutes, or until the veggies have softened. Add the garlic and bay leaf to the pot and cook for an additional 2 minutes, stirring often so the garlic doesn't burn. Add the cumin and smoked paprika; stir to combine. Pour the stock over the veggies and add the roasted red peppers to the pot. Bring the mixture to a boil; turn down the heat and allow the soup to simmer for 20 minutes, or until the carrots and celery are tender. Remove the pot from the heat and pluck out the bay leaf. Using an immersion blender, blend the soup until smooth. Alternatively, you can ladle the mixture into the bowl of a blender or food processor and pulse until smooth. Place the pot back over the heat and stir in the heavy cream and sugar. Slowly stir in the grated smoked gouda. Season with salt and pepper to taste. Serve with a side of crusty bread.

SWEET RED PEPPER SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic.
• Cook for 5-8 minutes or until onions are tender.
• Add the red peppers.
• Continue cooking for 5 minutes.
• Add the stock, freshly ground pepper and salt.
• Bring to a boil.
• Reduce heat, cover and simmer for 25 minutes.
• Put soup through a food mill to remove the pepper skins.
• Return to saucepan.
• Add cream and heat through without boiling.

SWEET RED PEPPER AND GOUDA SOUP

Steps:

• Melt the butter in a large saucepan over medium heat.
• Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
• Pour in the chicken broth, stirring well.
• Reduce heat to low and simmer for 30 minutes.
• Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.
• Return the liquid to the saucepan over medium low heat.
• Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.