Tomato Gouda 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.

INGREDIENTS:
2-15 ounce cans fire roasted tomatoes
12 ounce jar roasted red peppers
3 cups chicken stock
2 tablespoon tomato paste
2 teaspoon dried basil
1 1/2 teaspoon sea salt
1 teaspoon dried oregano
1/2 teaspoon black pepper
1medium onion, diced
3 large cloves garlic, minced
3 tablespoon butter
8 ounces smoked gouda cheese, shredded
1/2 cup heavy cream
Fresh Basil & Croutons, for garnish during serving

INSTRUCTIONS:
1. Heat the butter in a large Dutch oven or stock pot, over medium heat. Add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
2. Add the tomato paste, basil, salt, oregano and pepper to the onions and sauté for 5 additional minutes. Deglaze the pan with 1/2 cup of the chicken stock and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom.
3. 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.)
4. Use an immersion blender to puree the soup to a smooth, silky consistency.
5. Add the heavy cream, and gouda cheese, mix in, and let simmer for an additional 15 minutes.
6. Taste, and add additional salt and pepper, if desired.