Umm, can we just talk for a minute about how gorgeous the weather was this weekend?! Sun shining, warm weather with a cool fall breeze, and all the fall colors to match. All. Weekend. Long. I wanted to be out enjoying it as much as I could. Unfortunately, I spent the day on Saturday at work, helping around 300 kids in costume make trail mix. Hmph. Oh well, at least I saw a lot of variations of Elsa from Frozen. :)
And, since Sunday was just as beautiful, Philip and I could enjoy the day outside for a bit instead. I’ve totally embraced that summer is over and am loving all the fall colors. I just can’t get enough! Madison is by far the prettiest place in the fall that I’ve lived (granted, this is only the fourth city I’ve lived in, but still, it’s the prettiest!).
Well, no matter what the weather, to me, fall means soup. Even if it is almost 70 degrees out. That’s because I know that no matter how warm it is, it will most likely be soup weather again in two to three short days (at least that’s how things roll in the Midwest). I figure I might as well be prepared for when it’s “soup weather” by everybody else’s standards. So today, I bring you Smoked Gouda and Roasted Red Pepper Tomato-Basil Bisque. Whew, that’s a long one! Don’t worry, the title itself lists about all the main ingredients in the soup; you don’t have too many more ingredients to add.
I actually made this soup way back in May by my friend Alex’s request (she said it was the best ever — she was right). But you know, May and “soup weather” aren’t usually said in the same sentence…even for me. It was cool(er) temps when I made it (although, it’s highly likely I only convinced myself of this when I made it) and the temperatures rose so quickly, I knew it was too late for me to post it on here. Basically, long story short, I’m tired of waiting and I’m just going to share this super tasty and comforting soup with you today, gosh darn-it!
RD in the Midwest 