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Roasted Red Pepper Gouda Soup Recipe

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4.1 from 2 reviews

This Roasted Red Pepper Gouda Soup is a rich and creamy blend of smoky roasted red bell peppers, aromatic vegetables, and melted gouda cheese. Perfect as a comforting starter or a light meal, this soup balances vibrant flavors with smooth textures for a delightful dining experience.

Ingredients

Soup Base

  • 24 ounces roasted red bell peppers (chopped, seeds and stem removed)
  • 2 Tablespoons olive oil
  • 1 medium white onion (chopped)
  • 1 large carrot (chopped)
  • 2 celery ribs (chopped)
  • 4 cloves garlic (minced)
  • 1 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 4 cups vegetable stock (or vegetable broth)

Dairy and Finishing Touches

  • 1/2 cup heavy cream
  • 8 ounces shredded gouda cheese
  • 1 tablespoon lemon juice (can substitute apple cider vinegar)
  • Kosher salt and pepper, to taste

Instructions

  1. Drain and Prepare Peppers: Remove the roasted red peppers from their oil and give them a rough chop. Set them aside for later use.
  2. Soften Vegetables: Heat olive oil in a large stockpot over medium heat. Add chopped onion, garlic, celery, carrot, and the paprika, thyme, oregano, and basil. Cook until the vegetables soften, about 5 to 6 minutes, stirring occasionally.
  3. Simmer Soup: Add the roasted red peppers and the vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low. Cover the pot and let it simmer gently for 15 minutes to meld the flavors.
  4. Blend the Soup: Use an immersion blender to puree the soup directly in the pot, or carefully transfer the hot soup in batches to a blender to puree until smooth. Return the pureed soup to the pot if transferred.
  5. Add Cream and Cheese: Stir in the heavy cream and shredded gouda cheese. Keep the heat very low and stir continuously until the cheese has fully melted and the soup is creamy.
  6. Season and Finish: Stir in the lemon juice and season with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
  7. Garnish and Serve: Ladle the soup into bowls and garnish with a splash of cream, extra shredded gouda, croutons, or fresh herbs as desired. Serve warm and enjoy!

Notes

  • For a vegan version, substitute heavy cream and gouda cheese with plant-based alternatives.
  • Be cautious when blending hot liquids to avoid splatters; blend in batches if necessary with the blender lid slightly ajar.
  • Can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
  • Adding a pinch of smoked paprika enhances the smoky depth of the soup.
  • Serve with crusty bread or a light salad for a complete meal.

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