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Roasted Red Pepper Gouda Soup

A velvety, smoky, and rich soup combining the sweetness of roasted red peppers with the savory depth of smoked Gouda cheese. Perfect for cozy nights.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 large red bell peppers roasted and peeled
  • 2 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 medium carrots peeled and chopped
  • 4 cloves garlic minced
  • 1 tbsp tomato paste
  • 4 cups vegetable broth or chicken broth
  • 1 tsp smoked paprika
  • 0.5 tsp dried basil
Creamy Finish
  • 0.5 cup heavy cream
  • 8 oz smoked Gouda cheese freshly shredded
  • 1 pinch salt and pepper to taste
  • 1 handful fresh basil for garnish

Equipment

  • Dutch Oven or Soup Pot
  • Baking sheet
  • Immersion blender
  • Chef's Knife

Method
 

  1. Preheat oven to 400°F (200°C). Halve peppers, remove seeds, and roast skin-side up on a baking sheet for 25-30 mins until blackened.
  2. Place roasted peppers in a covered bowl for 10 minutes to steam, then peel off skins and chop the flesh.
  3. In a large pot, heat olive oil over medium heat. Sauté onions and carrots for 8-10 minutes until soft.
  4. Add garlic and tomato paste, cooking for 1 minute until fragrant.
  5. Stir in chopped peppers, broth, smoked paprika, and herbs. Bring to a boil, then simmer covered for 20 minutes.
  6. Remove from heat and blend until smooth using an immersion blender.
  7. Stir in heavy cream. Gradually whisk in shredded Gouda until melted and smooth. Do not boil.
  8. Season with salt and pepper. Serve hot garnished with fresh basil.

Notes

For a vegetarian version, ensure your cheese uses vegetable rennet. Store leftovers for up to 4 days.