Servings: 6
Total Time: 45 Minutes
Ingredients
- 1 Package Godshall’s Beef Bacon
- 4 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 1 large carrot, diced
- 1 stalk celery, sliced
- 1 tablespoon all-purpose flour
- 1 (28-ounce) can crushed tomatoes
- 1 (16-ounce) jar roasted red peppers, drained and roughly chopped
- 1 bay leaf
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 cups smoked Gouda cheese, shredded
- Garnish: Godshall’s Beef Bacon (about 2-inch pieces, or coarsely chopped), and chopped fresh parsley (optional)
Instructions
- Cook the bacon according to the package directions until it is crispy. Reserve a couple of slices & chop the rest into crumbles, using a food processor.
- Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened (about 10 min.), stir occasionally.
- Stir in the flour, and then add the tomatoes, red peppers, bay leaf, and vegetable broth. Simmer for 30 minutes.
- Discard the bay leaf. Blend the soup with an immersion blender until it reaches the desired smoothness. Stir in the cream and shredded Gouda cheese. Cook for an additional 2 to 3 minutes before serving.
- Ladle the soup into bowls, add the garnishes, and serve.
Served at PA Bacon Fest 2025!
