If everyone in the United States went vegetarian once a week we could eliminate greenhouse gas emissions by 1.2 million tons of carbon dioxide per year.
Welcome back to another 'Meatless Monday!' One of my favorite days in college was Wednesday, when my dining hall would serve Roasted Red Pepper Gouda Soup. But once I left school, I could never find it anywhere and realized that if I wanted it, I had to learn how to make it. The first time I made it it was a huge fail. I didn't roast the peppers first and it was bland. So please, please do not think you can skip that step.
This is one of my favorite soups, and I like to make it as soon as the weather begins to cool. I made it this past weekend for my partner and I, and it seemed to be a hit with him as well. This also freezes great, so its perfect for meal prepping!
- 2 tablespoons of butter
- 4-5 red bell peppers
- 1 onion (chopped)
- 4 small carrots (chopped) - optional
- 4 cloves of garlic (minced)
- 24 oz. of chicken broth
- 1/2 cup of heavy cream
- ground black pepper
- 2 cups of gouda cheese (shredded)
- Preheat your oven to 450.
- Once the oven is heated up, roast your whole red peppers for 15-20 until them begin the blacken.
- While the peppers are roasting, prep your onion, carrots and garlic.
- After the peppers are done, remove them from the oven and let them cool.
- Melt the butter in a large saucepan over medium heat. Place the onion, carrot and garlic in the saucepan and sauté for about 10 minutes, or until they begin to become tender.
- Chop, and clean the cool peppers. Add them to the pan, and sauté for another 5-10 minutes, until everything is tender.
- Pour in the chicken broth, while stirring and reduce heat to low and simmer for 30 minutes.
- If you have an immersion blender, blend everything in your pot. If not, take your mixture and transfer it into the blender and puree it.
- Return the now liquid to the saucepan over medium-low heat. Add your heavy cream, ground black pepper (to taste) and gouda cheese. Keep on heat until it's heated through (when the cheese begins to melt).
- Enjoy! I like to add some extra gouda and homemade croutons to the top of my soup before I dig in.
Directions for Croutons:
I love homemade croutons, but I'm also a little lazy after making soup. So I'll usually pick up a ciabatta loaf while I'm at the store to make croutons with. (I prefer one with pieces of garlic in it.)
- Preheat the oven to 350.
- Cut the bread into crouton sized pieces and spread out on a baking sheet.
- On the stovetop or in the microwave melt 3-4 tablespoons of butter.
- Brush the melted butter onto the bread.
- Bake for about 15 minutes, or until the bread becomes crisp.