Roasted Red Pepper Gouda Soup

Set a heavy-bottomed sauce pan or Dutch oven on medium high heat and add olive oil to it. Add garlic cloves, onions and carrots and sauté till slightly tender, about 2–3 minutes.

Add roasted red bell peppers and tomatoes and cook 2 more minutes. Add vegetable stock, basil, Italian seasoning, salt, pepper and sugar. Increase the heat to high and bring to a boil. Once boiling, reduce heat to medium low, cover the pot with a lid and cook for 15–20 minutes.

Take lid off, stir and turn heat off. With an immersion hand blender or in a blender, carefully blend the soup until smooth. Give the soup a taste and adjust seasoning if need be.

Return soup to low heat, add cream (if using) and Gouda cheese. Stir and let heat until cheese melts. Serve warm with bread and additional Gouda for topping (optional).