Sweet Red Pepper And Gouda Soup

1. 1

   Melt the butter in a large saucepan over medium heat.

2. 2

   Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.

3. 3

   Pour in the chicken broth, stirring well.

4. 4

   Reduce heat to low and simmer for 30 minutes.

5. 5

   Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender.

6. 6

   Return the liquid to the saucepan over medium low heat.

7. 7

   Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.