Roasted Red Pepper Soup with Smoked Gouda

Roasted Red Pepper Soup with Smoked Gouda

Makes 4 servings
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and cut into small pieces
1 (12-ounce) jar roasted red peppers, drained and diced
4 cloves garlic, minced
2 (14.5-ounce) cans reduced sodium, fat-free chicken broth
handful fresh basil leaves
1/2 teaspoon fresh thyme
-- Sea Salt and fresh ground pepper to taste
1/2 cup shredded smoked Gouda (top the soup with the cheese when serving instead of blending)

Heat olive oil in a 4-quart saucepan over medium high heat. Add onion and cook, stirring frequently, 3 to 5 minutes or until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to a boil; reduce heat and simmer, uncovered, 25 to 30 minutes.
Remove from heat. Carefully use an immersion blender and puree soup or ladle soup, in batches, into a blender, vent cover and puree soup.
Return soup puree to saucepan
Cook over low heat, stirring frequently