With fall approaching I decided to brush up on my soup making skills. When I am out at restaurants I love ordering homemade roasted red pepper and gouda soup, so I did some research online and found a recipe that I though sounded both easy and tasty…and one that didn’t call for 3 cups of cream! Although most soups have lots of sodium I like to make it as healthy as possible otherwise and a recipe that calls for 3 cups of cream would definitely not fall into that category. I used this chicks web site http://peaceloveandlowcarb.blogspot.com for my soup recipe inspiration!
What you need:
• 1 medium onion, diced
• 3 minced garlic cloves
• 3 tablespoons of butter
• 2 – 14.5 oz cans Fire Roasted Tomatoes
• 12 oz jar roasted red peppers
• 3 cups low sodium chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 1 ½ teaspoons sea salt
• 1 teaspoon dried oregano
• ½ teaspoon pepper
• 8 oz shredded smoked gouda cheese
• ½ cup heavy cream
Then:
• To your crock pot add the tomatoes (undrained), roasted red peppers (undrained), broth, tomato paste, basil, salt, oregano and pepper.
• In a pan over medium heat sauté the onion with the garlic and butter until soft.
• Add onion mixture to the crock pot and cook on low for about 4 hours.
• Transfer soup from crock pot to blender and puree until smooth – not all at once if it won’t fit, you don’t want soup splattered all over the kitchen!
• Pour the soup back into the crock pot and stir in the cream and some of the grated cheese. cover and cook on low for another hour.
• Top with grated cheese and enjoy!
The important stuff (per serving):
Makes 12 (1 cup) servings
• Calories: 160
• Fat: 12 g
• Carbs: 5 g
• Protein: 6 g
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