CHEF JEFF — ONE BYTE AT A TIME: Red Pepper Soup

Here’s a recipe that will take the chill off a cold day.

Red Pepper Soup

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, peeled and cut into small pieces

1 12-ounce jar roasted red peppers, drained and diced

4 cloves garlic, minced

2 14.5-ounce cans reduced sodium, fat-free chicken broth

2 teaspoons dried basil leaves

½ teaspoon dried thyme leaves

Salt and pepper to taste

½ cup shredded smoked Gouda

Heat olive oil in 4-quart saucepan over medium high heat. Add onion. Cook, stirring frequently, until tender. Add carrots, roasted red peppers, garlic, chicken broth and seasonings. Bring to boil; reduce heat and simmer, uncovered, 25 to 30 minutes. Remove from heat. Carefully use immersion blender and puree soup or ladle soup, in batches, into blender, vent cover and puree soup. Return soup puree to saucepan; add cheese. Cook over low heat, stirring frequently, until cheese is melted.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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