This soup is incredibly goud-aa!!
Here are the already prepared ingredients:
The first thing I did was roast the 6 bell peppers–mostly red but threw a yellow and orange one in just because they were also on sale–with 5-6 cloves of garlic drizzled with olive oil. I roasted them on a foil covered cookie sheet at 400 degrees watching and turning them often until golden brown.
Then I roughly chopped them after peeling away the skin and seeds from the peppers and garlic. Next, I sautéed them in 2 T butter with 1 chopped white or yellow onion until soft, about 15 minutes.
At this step, I added 1 can fire roasted tomatoes and 1 can chicken broth (1-2 cans if preferred to make soup go further). Then soup simmers for 15 mins before adding mixture to blender to purée until smooth.
This is the soup after I pureed it added it back to the pot cooking it for 20 more minutes before the final additions.
Then I added the 1.5 cups of smoked gouda and 1/2 cup heavy cream (or half and half works).
This soup is the best soup I’ve ever made! Most things are great when you add roasted garlic, right? Should serve about 5. Garnish with parsley and crostini. Enjoy!
Tip- More time efficient route for the very busy cooks out there would be to buy the jar of roasted bell peppers (Mezzetta or Cento brand are good choices). It may not be quite as yummy though;)