This is one of the soups we had in Kansas last weekend.
It was purchased, so I did not have a recipe.
I created this one. This is truly an original recipe as I keep making changes to it.
Here's the final recipe and I believe it can be a Best of the Best!
I have another favorite Mixed Bell Pepper Soup that I will post later.
1 TBS Olive Oil
1 C diced Onion
2 Cloves of Garlic, minced
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. dried Thyme
2 tsp. Paprika
1/8 tsp Sugar
1 - 14.5 ounce can diced canned Tomatoes, drained
2 - large Red Bell Peppers, diced
1- 16 ounce jar of Roasted Red Peppers, drained and roughly chopped
2 - 26 ounce cans of Tomato Soup
1 Quart of Whole Milk ( 4 C)
1 C of Heavy Cream
2 C Smoked Gouda Cheese, shredded
Heat oil: in a soup pot,
Saute Onion and Garlic until softened
Add diced Red Bell Peppers and continue to saute until they are softened.
Add the Tomato Soup and simmer about 25 minutes.
Strain the mixture , reserving the solids and the liquid separately. Return the liquid to the soup pot.
Place the solids in a processor and puree until smooth.
Whisk this mixture into the reserved liquid.
Add the diced tomatoes and the diced Roasted Red Peppers.
Continue to simmer for 10 minutes on low heat, do not boil
Whisk in Milk and Cream
Continue to simmer.
Stir in Cheese just until it melts.
Peace in the Kitchen!