Serves: 4 to 6 | Prep time: 15 minutes | Cook time: 60 minutes
Ingredients:
10 Topline Farms® Red Peppers
10 Topline Farms® Roma Tomatoes
2 large onions
3 carrots
3 celery stalks
5 garlic cloves
1 tablespoon chives
2 tablespoons basil
4 cups chicken broth
400g Gouda cheese, shredded
1 cup sour cream
Olive oil, salt, and black pepper to taste
Instructions:
Step 1: Roast the Veggies
Preheat your oven to 425°F (220°C).
Cut the peppers and tomatoes in half, removing all seeds.
Line a baking sheet with parchment paper, then arrange the peppers and tomatoes cut-side up.
Drizzle with olive oil and season with salt and pepper.
Roast for 30 minutes until soft and slightly charred.
Step 2: Prep the Rest (Fancy Folks Call This "Mise en Place")
Chop carrots, celery, and onions into uniform pieces.
Mince the garlic.
Finely chop the chives and basil.
Shred the Gouda cheese (resist snacking… or don’t—you deserve it).
Step 3: Cook the Soup
In a large soup pot, heat a drizzle of olive oil over medium heat.
Sauté the carrots, celery, and onions until tender (about 5 minutes).
Stir in the roasted peppers, tomatoes, garlic, and a pinch of salt and pepper.
Pour in the chicken broth. Bring to a boil, then lower the heat and simmer for 30 minutes.
Step 4: Blend It Like You Mean It
Once the veggies are soft, use an immersion blender to puree the soup until smooth. (No immersion blender? Carefully transfer the soup to a regular blender in batches—and don’t forget the lid!)
Stir in the sour cream.
Add 375g of Gouda and stir until it’s melted and dreamy.
Step 5: Serve & Garnish
Ladle the soup into bowls.
Top it with the remaining Gouda cheese
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