Categories
Entrees Recipes

Smoked Gouda Roasted Red Pepper Tomato Bisque

  • (2) 14.5 oz cans fire roasted tomatoes
  • 12 oz jar roasted red peppers
  • 3 c chicken stock
  • 2 T tomato paste
  • 2 t dried basil
  • 1 1/2 t sea salt
  • 1 t dried oregano
  • 1/2 t black pepper
  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 3 T butter
  • 8 oz smoked gouda cheese, shredded
  • 1/2 c heavy cream
  • serving/garnish (optional):
    • croutons
    • fresh basil
  1. Heat butter in dutch oven over medium heat.
  2. Add onions and garlic and saute until onions are translucent.
  3. Add tomato paste, basil, salt, oregano, and pepper.
  4. Saute an additional 5 minutes.
  5. Add 1/2 c chicken stock and scrape any stuck bits.
  6. Add tomatoes, peppers, and remaining stock.
  7. Bring to boil over high heat, then reduce low and simmer for 30 minutes.
  8. Puree with immersion blender.
  9. Mix in heavy cream and gouda cheese.
  10. Simmer another 15 minutes.