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Roasted Red Pepper Gouda Soup Recipe

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4.3 from 2 reviews

This Roasted Red Pepper Gouda Soup is a creamy, comforting blend of roasted red peppers, smoked Gouda cheese, and aromatic vegetables. Perfect for a cozy meal, this rich soup combines smoky, sweet, and savory flavors in a smooth, velvety texture that warms you from the inside out.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Vegetables and Aromatics

  • 1 1/2 cups yellow onion, coarsely chopped
  • 1 1/2 cups carrots, coarsely chopped
  • 1 tablespoon minced garlic

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (plus more for serving)
  • 1/4 teaspoon thyme

Liquids and Fats

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 cups vegetable broth (or chicken broth)
  • 1 1/2 cups heavy cream (plus more for serving)

Main Ingredients

  • 2 (12-ounce) jars roasted red peppers, drained
  • 1 (28-ounce) can whole peeled tomatoes, undrained
  • 1 cup freshly shredded smoked Gouda cheese (plus more for serving)

Instructions

  1. Sauté Veggies: Heat the butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the coarsely chopped onions and carrots, cooking until softened and lightly golden, approximately 5 minutes.
  2. Add Aromatics: Stir in the minced garlic, salt, black pepper, smoked paprika, and thyme. Cook the mixture for 1–2 minutes until fragrant, allowing the spices to release their aroma.
  3. Simmer: Add the whole peeled tomatoes with their juices, drained roasted red peppers, and vegetable broth to the pot. Bring everything to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, stirring occasionally, until the vegetables are very tender.
  4. Blend: Remove the pot from heat. Using an immersion blender or a regular blender in batches, puree the soup until it becomes smooth and creamy in texture.
  5. Finish with Cream and Cheese: Return the blended soup to low heat. Gradually stir in the shredded smoked Gouda cheese, adding it handful by handful and allowing each addition to melt fully before adding more. Then, pour in the heavy cream and stir continuously until smooth. Taste and adjust seasonings as needed.
  6. Serve: Ladle the soup into bowls and garnish with extra shredded Gouda, a drizzle of heavy cream, and a sprinkle of smoked paprika for additional flavor and presentation if desired.

Notes

  • Use an immersion blender for convenience and minimal cleanup, or carefully transfer soup to a countertop blender in batches to achieve a smooth consistency.
  • For a richer flavor, consider roasting your own red peppers if jarred ones are not available.
  • This soup can be made ahead and reheated gently on the stove; add extra cream and cheese upon reheating if needed.
  • To make this recipe vegetarian, ensure the vegetable broth is used instead of chicken broth.
  • Leftover soup stores well in the fridge for up to 3 days or freezes for up to 3 months.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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