A WINTER SOUP WITH A BIT OF A KICK

I saw a tomato and red pepper soup on line (peaceloveandlowcarb.com). I tried it, it was really nice, but I thought it could do with a bit of spice and heat. So I fiddled around with it a little and came up with this;

Smokey And Hot Tomato, Red Pepper and Gouda Soup

  • 2  cans of tomatoes (450g)
  • 3 red peppers, roasted and skinned
  • 1-2 red chillis of your choice, depending on how hot you want it
  • 750ml/2 cups chicken stock
  • 2 tbsp tomato paste
  • 2 tsp dried basil
  • 1½ tsp sea salt
  • 1 tsp dried oregano
  • 1-2tsp smoked paprika 
  • ½ tsp black pepper
  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 3 tbsp butter
  • 250g/8 oz smoked gouda cheese, grated, plus a little extra for garnish
  • 125ml/½ cup double/heavy cream
  • If you want a bit more heat you could add a little cayenne pepper
  • A little flat leaf parsley or fresh basil for garnish

  1. Heat your slow cooker on low setting.
  2. Add the tomatoes, red peppers, chilli, chicken stock, tomato paste, basil, smoked paprika, sea salt, oregano, and black pepper to the slow cooker, combine them a little.
  3. In a pan, over medium heat, sauté onion and garlic in butter until soft and translucent.  – About 10 minutes.
  4. Add Sautéed onions to the slow cooker, mix in, cover and cook on low for 4 hours.
  5. After 4 hours, transfer soup to a blender and puree until smooth. This can also be done using an stick blender.
  6. Pour the pureed soup back into the slow cooker.
  7. To the slow cooker, stir in heavy cream and Gouda cheese.  Cover and cook for an hour.
  8. Garnish with more grated Gouda and a little chopped flat leaf parsley or fresh basil.
  9. Serve or bag up in serving sizes to freeze for a later date.

Just thinking you could also chill this as a Gazpacho

Net Carbs = 5g
Original recipe from peaceloveandlowcarb.com

2 Comments Add yours

  1. Annette Howorth says:

    Hello – how many servings do you suggest the recipe makes? 😊

    Like

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