Description
Creamy and comforting, this Roasted Red Pepper Gouda Soup is a delicious way to warm up on a chilly day. Blended with roasted red peppers and melty gouda cheese, it’s a rich, velvety soup that’s sure to satisfy.
Ingredients
– 2 large red bell peppers, roasted and peeled
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 8 oz shredded gouda cheese, plus more for garnish
– Salt and pepper to taste
Instructions
1. – Preheat oven to 400°F. Place bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until charred. Remove from oven, place in a bowl, and cover with plastic wrap. Let stand for 15 minutes. Peel and discard skins.
2. – In a large pot, sauté the onion in a bit of olive oil over medium heat until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
3. – Add the roasted red peppers and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. – Using an immersion blender, blend the soup until smooth and creamy. (Alternatively, carefully transfer the soup to a blender and blend in batches.)
5. – Stir in the heavy cream and shredded gouda cheese. Season with salt and pepper to taste.
6. – Serve the soup hot, garnished with additional shredded gouda cheese if desired. Enjoy!
Notes
For a thicker soup, simmer for an additional 5-10 minutes after blending. You can also use a combination of roasted red peppers and roasted red bell peppers for a more complex flavor.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: American