4.8
(10)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Preheat your broiler and line a baking sheet with foil. Place the bell peppers directly onto the foil and roast for about 5 minutes per side, until nicely charred and then rotate until all sides are charred.
Step 2
Remove from the oven and tightly cover with foil for about 10 minutes. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
Step 3
Meanwhile, melt 4 T butter in a large stock pot over medium heat. Add onion, garlic, celery, carrot, and spices; cook for 7-8 minutes, stirring frequently until carrots are tender.
Step 4
Add roasted red peppers and broth; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Step 5
Puree soup using an immersion blender or transfer to food processor and puree in batches. Return to pot and add cream, gouda, and sugar. Cook over low heat until cheese has melted.
Step 6
Serve in bowls with fresh chives and toasted garlic bread.
Your folders
peelwithzeal.com
5.0
(32)
20 minutes
Your folders
showmetheyummy.com
5.0
(4)
40 minutes
Your folders
skinnytaste.com
4.7
(9)
45 minutes
Your folders
skinnytaste.com
Your folders
loveandlemons.com
35
Your folders
happyhealthymama.com
5.0
(2)
20 minutes
Your folders
myrecipes.com
30 minutes
Your folders
feelgoodfoodie.net
5.0
(444)
30 minutes
Your folders
feelgoodfoodie.net
Your folders
thecozycook.com
5.0
(6)
65 minutes
Your folders
insanelygoodrecipes.com
55 minutes
Your folders
tasteofhome.com
3.6
(8)
25 minutes
Your folders
weightwatchers.com
35 minutes
Your folders
cookieandkate.com
5.0
(31)
25 minutes
Your folders
twopeasandtheirpod.com
4.3
(9)
50 minutes
Your folders
eatthegains.com
4.3
(8)
55 minutes
Your folders
theschmidtywife.com
4.1
(192)
50 minutes
Your folders
myrecipes.com
3.5
(10)
Your folders
allrecipes.com
4.5
(359)
1 hours, 25 minutes