I adore tomato soup, and there is a restaurant in town that makes a super version.  They call theirs Gouda Soup, and it is a tomato and roasted red pepper soup with Gouda cheese grated on top.  I just had to figure out an acceptable recipe to make at home.  Several tries, but I think I have it now.

Here are the main ingredients with one secret ingredient left out of the picture.

Start by chopping up onion and garlic, and sauté them in a bit of olive oil until soft.

 

Like my new knife?  More about it in another post.  Add the roasted peppers to a blender, without the water they came in.  If you want more pepper taste, you could just dump it in.  Add the onions and garlic.   Add a teaspoon of lemon pepper. Blend well until it is a puree.

 

Place the crushed tomatoes in a non-reactive pan for cooking.   This is vital, it cannot be metal or the soup will taste like metal.  I use a corning pyrex dish that can take stove top prep on a smooth top stove.  If you don’t have one of these, you can use an enamel wrapped pot like Calphalon, or a glass double boiler bottom.  Just don’t use metal of any kind that will touch the soup.  OK, dump your  crushed tomatoes into the pan and begin to heat on medium-high.

Add the puree from the blender and a can of low sodium chicken broth.  Stir and let come to a boil.  Taste for seasoning and add salt and pepper to taste.  I use low sodium projects, so sometimes need just a pinch.  Turn down the heat and let it simmer for five minutes.

Now for the secret ingredient.  Add one-fourth of a teaspoon of baking soda.  It will neutralize some of the acidity and bring out the full tomato flavor.  You could up that to a half-teaspoon if you need it to be even less acidic, but don’t do any more than that.

Ladle into bowls and add 1/4 cup of Gouda grated cheese.

OK, a generous quarter-cup!

Garnish if you like with some addition dried basil or parsley.   Serve with crusty bread, or a grilled Provolone  cheese sandwich.  This recipe will make four bowls, or  six to eight cups of soup, perfect as a lunch on a cold day with friends over to sew, or a light appetizer for a diner party.

Roasted Red Pepper – Tomato Soup with Grated Gouda

1/4 cup onion, chopped

2 garlic cloves, chopped

1 tablespoon olive oil

1/4 teaspoon lemon pepper seasoning

1 28-oz can crushed tomatoes with basil

1 7-oz jar roasted red peppers in water

1 15-oz can low sodium chicken broth

1/4 teaspoon baking soda

Salt and pepper to taste

1 cup Gouda cheese grated, 1/4 c per serving.

Saute onion and garlic in olive oil until softened.  Add to blender with peppers and lemon-pepper seasoning.  Blend until pureed.  Place crushed tomatoes in non-reactive pan, add puree and chicken broth, and stir to combine.  Heat on medium heat until lightly boiling, then reduce heat to simmer for 5 minutes.  Serve in bowls or cups with grated Gouda cheese and garnish as desired.

Serves four with a sandwich for lunch or dinner, or six to eight in cups as an appetizer.

Variations –

For thinner soup, puree the tomatoes as well.

For creamy soup, add 1/2 to one cup of cream or half-and-half.

Yum!  Now you can have your quilting or sewing friends over for a sew in, and have lunch for them in just 15 minutes.  Enjoy!!