monksandbones: A photo of the top of a purple kohlrabi, with a backlit green leaf growing from it (veggie love now with more kohlrabi)
[personal profile] monksandbones in [community profile] omnomnom
A new deli has opened in my neighbourhood recently, and a couple of weeks ago I stopped in to check it out. As soon as I ordered my vegetable sandwich, the owner had me pegged as a vegetarian, and she spent the rest of my wait for my sandwich explaining the vegetarian options she already offered, and asking me for my suggestions. She tried to induce me to try some roasted red pepper-smoked gouda soup, but my takeout preferences run to things I can't make nearly as well myself (like amazing delicious sandwiches on massive sesame-challah buns) and soup doesn't fit that category. However, having determined that roasted red pepper-smoked gouda soup is a thing, I decided to make some.

I used this recipe as a guideline, and came out with some pretty delicious soup. If the prospect of grating up a bunch of fancy cheese and melting it into a pot of pureed veggies sounds like something you'd enjoy, this is definitely a soup for you.

Dietary note: This is largely vegetarian, depending on your tolerance for cheese that may use animal rennet. If you only eat rennet-free cheese and rennet-free smoked gouda is something you can get your hands on, not a problem. If not, I'm afraid the cheese is what makes this soup (although you might be able to get something similar in taste with a combination of liquid smoke and some kind of sharp white vegetarian cheese).

Accessibility note: This is a pretty easy soup chopping-wise; it's pureed, so no need to be finicky about chopping the veggies. It does require an immersion blender (or at least some kind of blender) and opening some jars, though.



Ingredients:

Olive oil

1 yellow onion, chopped
2 carrots of reasonable size, peeled and chopped
2 stalks of celery, chopped
3 cloves of garlic, roughly minced

1 good-sized russet (baking) potato, peeled and chopped
2 340g/12oz jars of roasted red peppers (or roast six red peppers yourself)
1 400g/14oz can of diced or pureed tomatoes

1L/4 cups vegetable stock
dried thyme to taste (also dried basil, which I didn't use)
salt and pepper to taste

200g/3/4 cup smoked gouda cheese, grated


Directions:

1) In a large soup pot, saute chopped onion, carrots, celery, and garlic in olive oil until onions are translucent and carrots and celery are softened (or you run out of patience and decide to move on).

2) Dump in chopped potato, can of tomatoes, stock, and jars of roasted peppers. Bring to a boil, and simmer until all vegetables are soft.

3) Remove pot from heat and puree soup until it reaches your desired texture, most easily achieved with an immersion blender. If you chopped the ingredients nicely, including the roasted peppers, you might be able to skip the pureeing, but I'm not sure it would work as well.

4) Return pot to heat and stir in grated smoked gouda. Stir until cheese is melted. Turn off burner/remove from heat and let sit for a few minutes. NOM.
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