Categories
Entrees Recipes

Roasted red pepper gouda 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 cloves garlic, minced
  • 3 T butter
  • 8 oz gouda cheese, shredded
  • 1/2 c heavy cream
  • fresh basil for garnish
  1. Heat butter in large dutch oven or stock pot over medium heat.
  2. Add onions and garlic and saute until onions are translucent.
  3. Add tomato paste, basil, salt, oregano, and pepper and saute 5 minutes.
  4. Deglaze pan with 1/2 c of chicken stock and using spatula scrape any remaining bits from bottom.
  5. Add fire roasted tomatoes, roasted red peppers, and remaining chicken stock.
  6. Bring to boil over high heat.
  7. Reduce to low and let simmer 30 minutes.
  8. Blend with immersion blender.
  9. Add heavy cream and gouda cheese and mix.
  10. Let simmer another 15 minutes.
  11. Taste and add salt and pepper as desired.