INGREDIENTS
2
Carrots
1
stalk Celery
1/2
Chipotle pepper
3 cloves
Garlic
1 tsp
Italian herbs, dried
1
Red and green bell pepper
1
Red onion
1 28 ounce can
Tomatoes
1 15 ounce can
Tomatoes, fire roasted
1 tbsp
Tomato paste
2 cups
Vegetable or chicken stock
1/4 cup
Flour
1 tsp
Paprika, smoked
1/2 tsp
Pepper
1 tsp
Salt
2 tbsp
Olive oil
2 tbsp
Butter
2 oz
Goat cheese
1 cup
Half and half
1 cup
Water