ROASTED RED PEPPER, TOMATO, AND SMOKED GOUDA BISQUE
This soup is so good, that I want to bathe in it. Okay, not really, but it is delicious. I used all organic products when I made this soup. You do not have to, but I always like to type up the recipes listing exactly what I used. This soup can even be made ahead of time and frozen for later… If there is any left over to freeze. Enjoy!
1 Medium Onion – Diced
3 Large Cloves Garlic – Minced
3 Tbs. Butter
2 – 14.5 oz. Cans Organic Fire Roasted Tomatoes
12 oz.Jar Roasted Red Peppers
3 Cups Chicken Stock
2 Tbs. Organic Tomato Paste
2 tsp. Dried Basil
1 ½ tsp. Sea Salt
1 tsp. Dried Oregano
½ tsp. Black Pepper
8 oz. Smoked Gouda Cheese – Shredded
½ Cup Heavy Cream
(2 Tbs. Peace and Love)
Heat slow cooker on low setting.
To the slow cooker , add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, salt, oregano, and black pepper.
In a medium sauté pan, over medium heat, sauté onion and garlic in butter until soft and translucent. About 10 minutes.
Add Sauteed onions to slow cooker, cover and cook on low for 4 hours.
After 4 hours, transfer soup to a blender and puree until smooth. (I used my Vitamix for this step) Pour soup back into slow cooker.
To the slow cooker, stir in heavy cream and Gouda cheese. Cover and cook on low for 1 hour.
Prep Time – 15 Minutes
Cook Time – 5 Hours
Makes Servings: 12
Per Serving: 1 Cup
Calories – 160
Carbs – 5 net g
Protein – 6 g
Fat –12 g
***Please note that nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels***
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