Directions

1. Preheat oven to 350°F.
2. Slice each pepper in half and remove the seeds, then slice each half into thirds. Slice yellow onion into quarters (it’s ok to leave skin on) and slice garlic in half.
3. Add bell pepper chunks, quartered onion, halved garlic, tomatoes, and sprigs of thyme to a large baking dish. Season with salt and pepper, drizzle with Clebby’s Avocado Oil, and toss to coat.
4. Roast veggies in the oven for an hour, until the edges become charred. Let cool slightly, then peel off the skin of the onion, squeeze out the roasted garlic, and remove the thyme stems.
5. Dump veggies into a blender with chicken broth, red wine vinegar, and a pinch of red pepper flakes. Blend on high until smooth and creamy.
6. Pour into a saucepan and place over medium heat. Let come to a simmer then turn the heat off and stir in shredded gouda cheese.
7. To serve, divide the soup among bowls. Add heavy cream to a large spoon and drizzle over the top or sprinkle with extra gouda cheese.
8. Serve with croutons, toasted garlic bread, or grilled cheese made with any extra gouda cheese.