Thursday, March 3, 2011

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

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On the needles

  • Central Park Hoodie
  • Fingerless Mitts
  • Toe-up Peppermint Stripe Socks
  • Chihuahua sweater

Books on the shelf

  • Knitting for Peace by Betty Christiansen
  • Stephanie Peearl-McPhee Casts Off- The Yarn Harlot's Guide to the Land of Kniting
  • Bel Canto by Ann Patchett
  • The Secret by Rhonda Byrne
  • Hypocrite In A pouffy White Dress by Susan Jane Gillman

Learn all that you can about IBC and spread the word

Learn all that you can about IBC and spread the word
You go, Mom!