A creamy, comforting blend of roasted red peppers and rich gouda cheese offering a smooth, slightly smoky flavor perfect for a cozy meal.

Servings: 6

Prep time: 10 minutes

Cook time: 50 minutes

Total time: 1 hour

Ingredients:

• 4 T avocado oil
• 3 medium red bell peppers, roasted with skin and seeds removed
• 1 small white onion, diced
• 2 large carrots, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp. paprika
• 1 tsp. Italian seasoning
• 1 cup heavy cream
• 1 cup freshly shredded smoked gouda cheese
• Salt and pepper, to taste

Instructions:

1. Set the broiler to 500 degrees F. Cut the red peppers in half and remove the stem and seeds. Place the halved bell peppers face down with the skin side up on a baking sheet lined with parchment paper. Roast the peppers for 15 minutes or until the top of the pepper blackens a little bit.
2. Once the peppers are done, remove them from the oven and cover with foil for about 10 minutes. Once they have cooled off, peel the skin off and set aside.
3. While the peppers are broiling, place the avocado oil, onion, carrots, garlic and spices in a large stock pot and cook for about eight minutes or until the carrots are tender.
4. Add the roasted red peppers and vegetable broth, and reduce to medium-low heat to simmer for about five minutes.
5. Using an immersion blender, puree the soup in the stock pot. Add the heavy cream and gouda. Continue to cook over low heat until the gouda has melted and blended into the soup.
6. Serve with garlic bread. Enjoy!

Note: 

• If you don’t have an immersion blender, transfer the soup to a food processor.