Prep Time: 5 Mins
1 Hr 5 Mins
It’s the super long soup name that was the #1 seller at my former restaurant, Dave’s Café & Gifts. I’ve been asked for the recipe for years, and I finally decided to share the love and the recipe so all can enjoy!
Pre-heat oven to 425 F. Slice peppers lengthwise and remove the seeds and stem. Rub the inside of each half with olive oil and place skin side up on a baking sheet lined with parchment paper. Roast uncovered for 20 mins until peppers are blistered and soft.
While the peppers are roasting, sauté onion in 2 Tbsp olive oil in your stock pot over medium heat. Add garlic to the onions as they caramelize (you can mince the garlic, but it's not necessary). When onions are translucent, stir in tomatoes and their juice to deglaze the pot. Add basil, parsley, salt, and pepper.
Using kitchen shears, snip the roasted red peppers into smaller chunks (size is not crucial) right into the pot. Add water once the peppers are added, and bring to a medium boil. At this point you have to decide if you want a quick soup or if you want to cook it longer for a smoother texture. Both will taste good. It depends on how soon you plan to eat. Let the flavors mingle for at least 15 mins.
Just before you are ready to serve, turn off the heat, and use an immersion blender to blend it to a smooth consistency, then stir in shredded gouda slowly. Save some to top the the soup in the bowl!
Serve hot and fresh paired with a red wine like a peppery shiraz or sweet chianti and toasted bread for dipping like a ciabatta or even an everything bagel. Delicious!
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