Tomato, Roasted Red Pepper, and Gouda Bisque

We are currently dealing with an ice storm in Texas, so I adjusted the tomato soup recipe that I normally use, adding in roasted red peppers and smoked Gouda cheese from the deli.  This was a winning combination and perfect for freezing temperatures.

Ingredients:
1 onion, diced
3 cloves garlic, minced
2 tbs. olive oil
2 14.5 oz. cans fire roasted tomatoes
12 oz. jar roasted red peppers
2 cups chicken stock
2 tbs. tomato paste
2 tsp. dried basil
1 1/2 tsp. salt
1 tsp. dried oregano
1/2 tsp. pepper
8 oz. smoked Gouda cheese
1/2 cup sour cream

Directions:

Add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, salt, oregano, and black pepper to the slow cooker. In a pan, over medium heat, saute the onion and garlic in olive oil until soft, about 10 minutes. Add the onions to the slow cooker, cover, and cook on low for 3 hours.  Transfer the soup to a blender and puree until smooth.  My Ninja worked awesome for this! Pour the soup back into the slow cooker.  Once in the slow cooker, stir in the sour cream and Gouda cheese.  Cover and cook on low for about 30 more minutes.