Here’s a little, simple recipe for you today. For me, easing back into the recipe sharing. For you, an almost effortless dinner idea.
Smoked Gouda tomato soup. Nothing revolutionary here, nothing crazy. Simple, classic tomato soup with a (smoked) twist. This is just a standard tomato soup recipe, one that I have been making for months, with a handful of smoked Gouda cheese thrown in. All blended up to creamy perfection. A way to liven up tomato soup without too much effort. Not that tomato soup needs much livenin’ – I love the classic – but for something just a little bit different, this is it. I reccomend serving with extra shredded Gouda on top and slices of hearty bread – it’s hard to not enjoy.
If I have to do winter, this is how I want to to do it – hot soup in mugs and cozy evenings in. Cheers!
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, peeled and chopped
- 1 large garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Heaping 1/2 teaspoon dried oregano
- 2 tablespoons balsamic vinegar
- (2) 28 ounce cans whole peeled tomatoes
- 2 cups veggie broth
- (1) 8 ounce block smoked Gouda, shredded*
- Add the olive oil to a large pot over medium heat. Once hot, add the chopped onions and carrots. Let cook, stirring several times, for about 10 minutes, or until veggies are just slightly browned and soft.
- Add the minced garlic, salt, pepper, oregano, and balsamic vinegar and stir. Add the two cans of tomatoes and veggie broth and stir once more. Bring to a boil, then turn the heat down, cover the pot and let simmer 20-25 minutes, stirring once or twice to begin to break up the tomatoes. Soup is done simmering when tomatoes are soft and beginning to fall apart.
- Add two cups shredded Gouda to the pot and stir. Using an immersion blender (what I did) or regular blender, blend the soup until smooth. If using a regular blender, blend in batches.
- Ladle into bowls (or mugs!) and top each with additional shredded Gouda if desired.
- * I used one 8 ounce block of smoked Gouda and shredded the entire block. I put two cups of the shredded Gouda into the soup and reserved the tiny bit that was left for topping the finished soup.