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Roasted Red Pepper Gouda Soup

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This creamy Roasted Red Pepper Gouda Soup combines smoky roasted peppers with rich, melted gouda cheese for a comforting and flavorful meal perfect for any season.

Ingredients

Scale
  • 4 large red bell peppers, roasted and peeled
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1 1/2 cups smoked gouda cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon smoked paprika
  • Fresh thyme for garnish (optional)

Instructions

  1. Preheat the oven to 450°F (230°C). Roast the red bell peppers on a baking sheet until skins are charred, about 20 minutes, turning occasionally.
  2. Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove seeds, and chop.
  3. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
  4. Add minced garlic and smoked paprika, cooking for an additional minute until fragrant.
  5. Add the chopped roasted red peppers and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender.
  7. Return pureed soup to the pot, stir in heavy cream and shredded gouda cheese. Heat gently, stirring frequently, until the cheese is melted and soup is heated through without boiling.
  8. Season with salt and freshly ground black pepper to taste.
  9. Ladle the soup into bowls, garnish with fresh thyme if desired, and serve warm.

Notes

For extra depth, try adding a splash of white wine during the sautéing step or garnish with crispy croutons for added texture.

Find it online: https://busymomsimplenutrition.com/roasted-red-pepper-gouda-soup/