Broccoli, Red Pepper, and Smoked Gouda Soup (Low Carb, Vegetarian)

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This one is for my vegetarian readers out there that have seen a lot of meat-based soups in the last couple of months. Apologies for getting carried away with bacon, but honestly, what else do I have in the world when I can no longer binge on potato chips?

The answer is nothing. There is nothing else.

Smoked gouda does help, though. So I packed a soup with vegetables and drowned them in smokey cheese and a bit of cayenne heat.

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  • 2 large bundles of broccoli (8 cups), cut into small florets
  • 1 medium head cauliflower, cut into small florets
  • 1 red pepper, diced
  • 2 medium onions, diced
  • 1 bulb garlic, minced
  • 2 cups smoked gouda, grated
  • 5 cups vegetable stock
  • 1 cup heavy whipping cream
  • 1 tbsp cayenne
  • 2 bay leaves
  • 1 tbsp butter
  • 1 tbsp olive oil
  • Salt and pepper

Heat oil and butter in a large stock pot over medium low. Add the onions, some salt and pepper, and cook until softened; about ten minutes. Add the red pepper, cayenne, bay leaves, and garlic and cook another 5 minutes until fragrant.

Add the stock, broccoli, cauliflower and bring to a boil. Cover the pot and cook for about 20 minutes or until the broccoli and cauliflower are fork tender.

Use an immersion blender or blend the soup in a few batches until smooth. Add back to the pot and put the heat to low. Stir in the cream and add the cheese in batches until completely melted.

Serves 6 – 8.

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