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.( Smoked Gouda, Roasted Pepper, and Tomato Soup )