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Roasted Red Pepper Gouda Soup Recipe

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3.9 from 6 reviews

A creamy and flavorful roasted red pepper gouda soup featuring tender vegetables, aromatic spices, and melted gouda cheese, perfect for a comforting meal in just 25 minutes.

Ingredients

Sip Components

  • 24 ounces roasted red bell peppers (chopped with 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 & Seasoning

  • 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 the peppers: Remove the roasted red peppers from their oil, roughly chop them, and set aside.
  2. Soften the vegetables: Heat olive oil in a large stockpot over medium heat. Add chopped onion, garlic, celery, carrot, and spices (paprika, thyme, oregano, basil). Cook until vegetables begin to soften, about 5 to 6 minutes.
  3. Simmer the soup: Add the chopped roasted red peppers and vegetable broth to the pot. Bring to a boil, then reduce heat to medium-low, cover, and let simmer for 15 minutes to meld flavors.
  4. Blend the soup: Using an immersion blender or carefully transferring to a blender, puree the soup until smooth. Return the blended soup to the pot.
  5. Add cream and cheese: Stir in the heavy cream and shredded gouda cheese. Heat gently over very low heat, stirring continuously until the cheese is fully melted and incorporated.
  6. Season and finish: Stir in lemon juice and season with kosher salt and freshly ground black pepper to taste.
  7. Garnish and serve: Serve the soup in bowls garnished with a splash of cream, additional shredded gouda, croutons, and fresh herbs if desired.

Notes

  • Use an immersion blender for easier blending of hot soup and less mess.
  • Substitute apple cider vinegar if lemon juice is unavailable, which adds a nice acidity.
  • For a vegan version, replace heavy cream with coconut cream and use a vegan cheese alternative.
  • To enhance flavor, roast fresh red peppers yourself if not using pre-roasted.
  • Adjust vegetable broth saltiness to avoid over-salting the soup after adding cheese.

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