3 medium red bell peppers, roasted, skin and seeds removed (can also use jarred roasted red peppers)
1/2 yellow onion, diced
1 large carrot, chopped
1 celery rib, chopped
4 cloves garlic, minced
3 1/2 c chicken broth (can sub vegetable broth)
1/4 tsp thyme
1/4 tsp oregano
1/4 tsp dried basil
1/4 tsp dried tarragon
dash of cayenne pepper
Salt and freshly ground pepper to taste
1 tsp sugar
1/2 c heavy cream
1 c grated gouda cheese
Chopped chives, as garnish
Preheat your broiler and line a baking sheet with foil. Place the bell peppers directly onto the foil and roast for about 5 minutes per side, until nicely charred and then rotate until all sides are charred.
Remove from the oven and tightly cover with foil for about 10 minutes. Once the peppers have cooled, peel the skin off the peppers and remove the stems and seeds. Slice into strips and set aside.
Meanwhile, melt 4 T butter in a large stock pot over medium heat. Add onion, garlic, celery, carrot, and spices; cook for 7-8 minutes, stirring frequently until carrots are tender.
Add roasted red peppers and broth; bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Puree soup using an immersion blender or transfer to food processor and puree in batches. Return to pot and add cream, gouda, and sugar. Cook over low heat until cheese has melted.
Serve in bowls with fresh chives and toasted garlic bread.