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Roasted Red Pepper Gouda Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 11 reviews
  • Author: Evelyn
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Roasting and Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Red Pepper Gouda Soup is a creamy, comforting dish that combines the smoky sweetness of roasted red peppers with the rich, mellow flavor of Gouda cheese. Perfectly smooth and velvety, this soup is enhanced with a subtle hint of smoked paprika and a touch of cream for indulgence. Ideal as a cozy appetizer or a light main course, it’s a flavorful way to enjoy roasted vegetables in a nourishing bowl.

Ingredients

Vegetables

  • 4 large red bell peppers, halved and seeded
  • 1 head garlic, top chopped off
  • 1 medium yellow onion, quartered

Liquids & Dairy

  • 3 tbsp olive oil, divided
  • 4 cups low sodium vegetable broth
  • 0.5 cup heavy cream
  • 1 cup Gouda cheese, freshly shredded or cubed

Spices & Seasonings

  • 0.5 tsp smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Toss the halved red bell peppers and quartered onion with 2 tablespoons of olive oil, salt, and black pepper. Arrange the peppers cut-side down along with the onions on a baking sheet. Wrap the garlic head in foil to roast.
  2. Roast vegetables: Place the baking sheet and foil-wrapped garlic in the oven. Roast for 30-40 minutes until the peppers are soft and have slight charring, which adds depth to the flavor.
  3. Prepare roasted veggies: Allow the vegetables to cool slightly. Peel the skins off the roasted peppers, and squeeze the softened garlic pulp out of its casing. Discard the skins and garlic wrappers, keeping only the soft vegetables and garlic.
  4. Sauté spices: In a saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the smoked paprika and sauté for about 30 seconds to release its aroma and deepen its flavor.
  5. Blend soup base: In a blender, combine the roasted peppers, onion, garlic, and 2 cups of vegetable broth. Blend until smooth and velvety. Pour this mixture back into the saucepan with the remaining 2 cups of broth.
  6. Melt cheese into soup: Heat the soup gently on low heat. Gradually add the Gouda cheese while stirring constantly until it is fully melted and the soup thickens into a viscous consistency. Avoid boiling to prevent curdling.
  7. Finish with cream and season: Stir in the heavy cream for richness. Taste the soup and adjust salt and black pepper as needed. Serve warm for a comforting meal.

Notes

  • Be careful not to boil the soup once cheese is added, as this can cause the cheese to separate.
  • For a spicier kick, add a pinch of cayenne pepper along with the smoked paprika.
  • This soup can be made in advance and reheated gently on the stovetop.
  • Use a high-speed blender for the smoothest texture.
  • If you prefer a thinner soup, add more vegetable broth to reach desired consistency.

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