September's Soup.

Submitted and created by Amanda

Roasted Red Pepper and Gouda Cheese Soup

10 Red Bell Peppers

10 Large Tomatoes

2 Tbs Vegetable Oil

1 white onion

1 Clove of Garlic

3 Tbs Butter

2 cups Heavy Whipping Cream

1 can of vegetable broth

1½ cups Smoked Gouda Cheese, Shredded

6 fresh leaves of basil

Kosher Salt to Taste

Freshly Ground Pepper to Taste

Clean Peppers and Tomatoes. Use a pastry blush to lightly coat peppers and tomatoes with vegetable oil. Olive oil is not recommended because it smokes at a lower temperature. Place the peppers and tomatoes on a metal or glass pan suitable for use under the broiler. Place the pan under the broiler on the top shelf. When peppers have partially blackened on one side turn over the tomatoes and peppers and put back under the broiler. When the stems of the peppers have started to blacken, remove from broiler. Place the vegetables in a bowl and cover with plastic wrap. Let vegetables steam for ten minutes. After slightly cool, remove skin and seeds. Place all the cleaned vegetable meat into a food processor and puree the vegetables. Set aside.

Put butter in a large soup pot on medium heat. Place chopped onion and crushed garlic clove in the pan and stir the onions and garlic until the onions are transparent. Do not brown the onions. Place onions and garlic in food processor with two tablespoons of the vegetable broth and puree.

Add onions, garlic, tomatoes, and peppers back into the pot. Add cream, remaining vegetable broth, basil, salt and pepper Let simmer for 15 minutes.

Ten minutes before serving, remove basil leaves, turn the heat to low and fold in cheese.