Roasted red pepper gouda

 Roasted red pepper gouda

Ingredients

2 tbsp. olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 1/2 tsp. kosher salt, divided

4 c. low-sodium vegetable stock

2 (12-oz.) jars roasted red peppers, drained and sliced 

1/2 tsp. smoked paprika

1/2 c. heavy cream 

2 tbsp. fresh lemon juice

1/2 tsp. freshly ground black pepper, plus more

1 c. shredded smoked gouda

1/4 c. fresh basil leaves

Directions

In a large pot over medium heat, heat oil. Cook onion, garlic, and 1/2 teaspoon salt, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in broth, red peppers, paprika, and 1 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until liquid is slightly reduced, about 10 minutes. Working in batches, transfer soup to a blender and puree until smooth (or puree in pot with an immersion blender). Return soup to pot and bring to a simmer, then stir in cream. Add lemon juice and black pepper, then taste and season with remaining 1 teaspoon salt as needed.  Divide soup among bowls. Top with gouda, basil, and more black pepper.