Description
A creamy, smoky Roasted Red Pepper Gouda Soup made with sweet roasted peppers, rich Gouda cheese, and aromatic herbs for a comforting, restaurant-quality bowl of warmth.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 large roasted red bell peppers (or 12 oz jarred, drained)
- 3 cups vegetable broth
- 1 cup heavy cream
- 1 1/2 cups shredded smoked Gouda cheese
- 1 tbsp tomato paste
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add minced garlic and cook for another 1 minute until fragrant.
- Stir in roasted red peppers and tomato paste, cooking for 2 minutes to develop flavor.
- Pour in vegetable broth and bring to a simmer. Reduce heat and cook for 10 minutes.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
- Return the soup to the pot and stir in heavy cream, smoked paprika, and shredded Gouda cheese. Stir until cheese is melted and soup is creamy.
- Season with salt and black pepper to taste.
- Serve warm, garnished with fresh herbs or an extra sprinkle of Gouda.
Notes
- Use smoked Gouda for a deeper, richer flavor.
- For a lighter version, substitute half-and-half or milk for the heavy cream.
- This soup pairs beautifully with crusty bread or a grilled cheese sandwich.
- Can be stored in the refrigerator for up to 4 days or frozen for 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Simmered
- Cuisine: American