Roasted Red Pepper Gouda Soup- Magnolia Table Cookbook Volume 3 - S01 - Episode 024

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cut the on-the-vine tomatoes into quarters.

Smash the garlic cloves.

Heat olive oil in a pan.

Add the quartered tomatoes and smashed garlic to the heated oil.

Add salt and pepper to the pan and stir everything together.

Cook the tomatoes and garlic for about 15 minutes, stirring frequently until they break down.

Chop the roasted red peppers into rough pieces.

Shred 8 oz (2 cups) of smoked gouda cheese.

After 15 minutes, check the tomatoes and stir.

Add the chopped roasted red peppers to the pan and cook for another 10 minutes, stirring occasionally.

Add chicken broth to the pan and increase the heat to bring it to a boil.

Once boiling, reduce the heat to low and let it simmer for about 5 minutes.

Remove the pot from heat and use an immersion blender to blend the soup until smooth.

Return the blended soup to low heat and add the shredded smoked gouda cheese, stirring until melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens