This roasted red pepper soup is made with fresh or canned tomatoes, Gouda cheese and bacon for a rich and satisfying flavor. I'll also share with you my favorite way to make a grilled cheese sandwich to pair with this soup.
In a dutch oven, over medium-high heat, saute carrots and shallots in bacon fat until tender. (You can also use butter in place of bacon fat).Stir in thyme until fragrant, then add roasted red peppers, tomatoes and sugar. Stir and cook for about 3 minutes.
Add 1 cup of chicken stock. Pulse blend using an immersion blender until all ingredients are pureed. (Be sure to carefully pulse to prevent hot sauce from splattering.)
Add remaining chicken stock and bay leaf. Bring to a boil, then simmer for 10-15 minutes.
While the soup is simmering, prepare your grilled cheese using a frying pan and buttering your bread. Or make this healthier by toasting the sandwich in a toaster oven without butter instead of pan frying it.
When soup is done simmering, add sugar to taste then stir in heavy cream or sour cream. Garnish with bacon bits and cubes of smoked Gouda and serve.
Notes
Nutrition is for soup only. Does not include grilled cheese sandwich.If you prefer a chunkier texture, you do not need to puree the soup.To make vegetarian, eliminate bacon and use vegetable stock.