Roasted Red Pepper Gouda Soup

• 1-1/2 Tablespoon Olive Oil
• 2 cloves Garlic, Smashed
• 1/2 cups Onion, Chopped
• 1 cup Carrots, Chopped
• 2 whole Roasted Bell Peppers, Chopped
• 4 cups Tomatoes, Chopped
• 4 cups Vegetable Broth
• 1 teaspoon Dried Basil Leaves
• 1 teaspoon Italian Seasoning
• Salt And Black Pepper To Taste
• 1 teaspoon Sugar
• 2 Tablespoons Heavy Cream (optional)
• 1/4 cups Smoked Gouda, Shredded

1. Set a heavy-bottomed sauce pan or Dutch oven on medium high heat and add olive oil to it. Add garlic cloves, onions and carrots and saute till slightly tender, about 2-3 minutes.
2. Add roasted red bell peppers and tomatoes and cook 2 more minutes. Add vegetable stock, basil, Italian seasoning, salt, pepper and sugar. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover the pot with a lid and cook for 15-20 minutes.
3. Take lid off, stir and turn heat off. With an immersion hand blender or in a blender, carefully blend the soup until smooth. Give the soup a taste and adjust seasoning if need be.
4. Return soup to low heat, add cream (if using) and Gouda cheese. Stir and let heat until cheese melts. Serve warm with bread and additional Gouda for topping (optional).

olive oil, garlic, onion, carrots, bell peppers, tomatoes, vegetable broth, basil, italian seasoning, salt, sugar, heavy cream, ubc

Taken from tastykitchen.com/recipes/soups/roasted-red-pepper-gouda-soup/ (may not work)