Ingredients

• 2 tablespoons unsalted butter
• 1 cup celery, chopped
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth or vegetable broth
• 1 12 ounce jar roasted red peppers
• 1 14.5 ounce can fire roasted tomatoes
• 2 sprigs fresh thyme leaves or ¼ teaspoon dried thyme
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces smoked gouda, grated (reserve ¼ cup for garnish, optional)
• ¾ cup half and half

Instructions

• Heat a Dutch oven or large pot over medium heat and add butter to melt.

• Sauté celery and onion till tender. Add garlic and sauté for 60 seconds being careful to not burn.

• Add chicken broth, red peppers, tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a boil and reduce to a simmer. Simmer covered for 15 minutes for the flavors to develop.

• To blend soup use an immersion blender or transfer soup to a high power blender and blend until smooth.

• Add the grated gouda, reserving a ¼ cup for garnish if desired. Stir the gouda until melted. Remove from heat and stir in the half and half.

• Serve immediately with grated gouda for garnish if desired.