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.

 

Coconut Shrimp Soup

This recipe happened by complete accident, but I am so glad it did!  I had planned on making shrimp soup, but realized I forgot to get half and half at the store.  So I made do with what I did have in the pantry.... coconut milk.  As it turns out, nothing could have complimented the shrimp more.  Plus I added a touch of lime juice that really pulled everything together.  I will definitely be making Coconut Shrimp Soup again!

Coconut Shrimp Soup:

Ingredients:
3 tbsp olive oil
1 lb. shrimp, peeled and deveined
1 small yellow onion, chopped fine
1 clove garlic, minced
1/2 cup roasted red peppers
1 bundle cilantro
1 14 oz. can diced tomatoes with green chilies
1 13.5 oz. can coconut milk
2 tbsp. sriracha
1 lime, juice
salt and pepper

Directions:
1.)  Heat the olive oil in a soup pot.  Add the onion, allowing it to become translucent.  Add the garlic and roasted red peppers and cook until heated through.

2.)  Add the tomatoes with the juice, shrimp, and cilantro to the pot and simmer until the shrimp is completely cooked through.

3.)  Pour in the coconut milk, sriracha, and lime juice, cooking until just heated through.  Season with salt and pepper as needed.

4.) Serve hot with fresh cilantro and a lime wedge.