Sweet red pepper and gouda soup

• We love this! Probably our favorite, and with Fall upon us it's perfect. I serve it with the Rosemary Bread I posted a while back, I love to dip it. You girls make some mean bread, so I'm sure your loaf of choice will be just as yummy. I also usually double the recipe so are little family can get 2 plus meals out of it. Mike and I eat at least two hardy bowls full per meal. Enjoy!
• Sweet red pepper and gouda soup
• 2 tablespoons unsalted butter
• 4 red bell peppers, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 24 fluid ounces chicken broth
• 1/2 cup heavy cream
• 1/8 teaspoon ground black pepper
• 2 cups shredded gouda cheese

Directions:

1. 1
   Melt the butter in a large saucepan over medium heat.
2. 2
   Place the red bell pepper, onion and garlic in the saucepan and saute for 15 to 20 minutes OR until tender.
3. 3
   Pour in the chicken broth, stirring well.
4. 4
   Reduce heat to low and simmer for 30 minutes.
5. 5
   Transfer to a blender and puree until smooth. Do this in batches as necessary depending on the size of your blender. Be careful not to overfill your blender. I do a little less than half full. I did it to half one time and regretted it, the pressure from the heat plays in. I always put a kitchen towel over the blender just incase the lid isn't as secure as I think. I messed this step up twice. Both times it was messy, one time it was painful; hot liquid all over my arm.
6. 6
   Return the liquid to the saucepan over medium low heat.
7. 7
   Stir in the heavy cream, the ground black pepper and cheese, and allow to heat through about 5 to 10 minutes.

Read more: http://www.food.com/recipe/sweet-red-pepper-and-gouda-soup-436946#ixzz1c7jAAdCp