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Roasted Red Pepper Gouda Soup

Close-up of Roasted Red Pepper Gouda Soup
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A creamy and comforting soup combining the sweet, smoky flavor of roasted red peppers with rich, smooth Gouda cheese, perfect for a cozy meal.

Ingredients

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

Instructions

  1. Preheat your oven to 450°F (230°C). Place the whole red peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are blackened and blistered.
  2. Remove the peppers from the oven and place them in a sealed bowl or plastic bag to steam for 10 minutes. Peel off the skins, remove seeds, and roughly chop.
  3. In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
  4. Add the minced garlic and smoked paprika and sauté for another minute until fragrant.
  5. Add the roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
  7. Return the pureed soup to the pot, stir in the heavy cream and shredded Gouda cheese until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
  8. Heat gently without boiling, then ladle into bowls, garnish with fresh thyme if desired, and serve warm.

Notes

For extra smokiness, you can use smoked Gouda cheese or add a splash of liquid smoke. Serve with crusty bread for a complete meal.

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