Stay Warm this Winter with a Hearty Soup

Photo by Jamie Alexander

There is nothing better than entering your house after a long day out in the cold and smelling your warm dinner that’s almost done cooking in the crockpot. Soup and winter are a classic combination, and this comfort soup will hit the spot perfectly. Grab a bowl and curl up with some soup in front of the crackling fire (or virtual fire if you’re like me and don’t have an actual fireplace)!

INGREDIENTS:

›› 16oz. roasted red peppers

›› 3 cups chicken stock

›› 2 14.5oz. cans fire roasted tomatoes

›› 1/8 cup tomato paste

›› 1 yellow onion, diced

›› 4 cloves garlic, minced

›› 1/8 cup butter

›› 8 oz. smoked gouda, shredded

›› 1/2 cup heavy cream

›› 2 tablespoons dried basil

›› 1 teaspoon dried oregano

›› salt & pepper to taste

›› additional garnishes in notes

INSTRUCTIONS:

›› In a medium pan on medium heat, saute the onion and garlic in butter until the onion is translucent.

›› Add sauteed vegetables and all other ingredients besides heavy cream into a crockpot. Cook on low for 4 hours

›› After 4 hours, use an immersion blender (or high-powered counter blender) to blend soup until smooth. Then pour back into the crockpot. 

›› Stir in heavy cream and gouda and let cook for one additional hour. Serve warm!

Notes: To make puff pastry hearts, cut your flattened puff pastry into your shape, then bake as directed! I used this as a garnish, along with fresh basil and parmesan.