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Roasted Red Pepper Gouda Soup

Home cook, iPhone 14. Close-up slight angle of creamy roasted red pepper gouda soup served in white bowl. Warm appetizing --ar 4:3 --style raw --s 230
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This creamy Roasted Red Pepper Gouda Soup blends smoky roasted peppers with rich Gouda cheese for a comforting and flavorful bowl perfect for any season.

Ingredients

Scale
  • 4 large red bell peppers, roasted and peeled
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 ½ cups shredded smoked Gouda cheese
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika
  • Fresh thyme for garnish (optional)

Instructions

  1. Preheat oven to 450°F (230°C). Roast the red bell peppers directly on the oven rack or on a baking sheet, turning occasionally, until skin is charred and blistered, about 20 minutes.
  2. Place roasted peppers in a bowl and cover with plastic wrap to steam for 10 minutes; then peel off skins, remove seeds, and roughly 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 cook for another 1 minute until fragrant.
  5. Add the chopped roasted peppers, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer to a blender and puree in batches.
  7. Return soup to pot (if using blender), stir in heavy cream and shredded Gouda cheese. Heat gently, stirring frequently, until cheese is melted and soup is warmed through. Do not boil.
  8. Season with salt and black pepper to taste.
  9. Ladle into bowls, garnish with fresh thyme if desired, and serve hot.

Notes

For added texture and flavor, serve with crusty bread or a sprinkle of toasted pine nuts on top.

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