Roasted Red Pepper Gouda Soup Recipe

Introduction

This Roasted Red Pepper Gouda Soup is a creamy, flavorful dish perfect for cozy days. Sweet roasted red peppers combine with smoky gouda cheese to create a rich and comforting soup that’s easy to make.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small white onion, roughly chopped
• 3 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 32oz jar roasted red peppers, drained and rinsed
• 4 sundried tomatoes
• 4 cups vegetable stock
• 1 cup heavy cream
• 1 cup freshly shredded smoked gouda cheese
• Salt and pepper, to taste

Instructions

1. Step 1: Prepare the vegetables by dicing the onion, peeling and roughly chopping the carrots, chopping the celery, and mincing the garlic.
2. Step 2: Heat olive oil and butter in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
3. Step 3: Add carrots, celery, garlic, paprika, and Italian seasoning to the pot. Sauté for another 3-4 minutes.
4. Step 4: Drain and rinse the roasted red peppers to remove brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring to a simmer and cook for 15-20 minutes until vegetables are soft.
5. Step 5: Remove the pot from heat and use an immersion blender to blend the soup until smooth with no chunks remaining.
6. Step 6: Stir in the heavy cream, then add the shredded smoked gouda cheese. Stir for 1-2 minutes until the cheese is fully melted.
7. Step 7: Taste and season with salt and freshly cracked black pepper as needed before serving.

Tips & Variations

• For a vegan version, substitute the butter with olive oil, use coconut cream instead of heavy cream, and choose a plant-based smoked cheese alternative.
• Add a pinch of cayenne pepper if you like a little heat in your soup.
• Use roasted red peppers from your own grill for a deeper smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Store it in the refrigerator and reheat slowly before serving.

Can I substitute the smoked gouda with another cheese?

You can use sharp cheddar or Monterey jack if smoked gouda is unavailable, but the smoky flavor might be less pronounced.

Roasted Red Pepper Gouda Soup Recipe

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★★★★★

4.9 from 137 reviews

• Author: Isabella
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A rich and comforting Roasted Red Pepper Gouda Soup combining sweet roasted peppers, smoky gouda cheese, and creamy texture for a flavorful and hearty meal perfect for any occasion.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 small white onion, roughly chopped
• 3 carrots, roughly chopped
• 2 stalks celery, roughly chopped
• 3 cloves garlic, minced

Seasonings & Spices

• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste

Liquids & Fats

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 cups vegetable stock
• 1 cup heavy cream

Main Ingredients

• 32oz jar roasted red peppers, drained and rinsed
• 4 sundried tomatoes
• 1 cup freshly shredded smoked gouda cheese

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Instructions

1. Prepare the vegetables: Dice the onion, peel and roughly chop the carrots, chop the celery, and mince the garlic to have all ingredients ready for cooking.
2. Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Add the minced onion and sauté for 3-4 minutes until translucent. Then add carrots, celery, garlic, paprika, and Italian seasoning, continuing to sauté for another 3-4 minutes to develop flavor.
3. Add main ingredients and simmer: Drain and rinse the roasted red peppers under running water to remove brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring to a simmer over medium to medium-high heat, cooking for 15-20 minutes until the vegetables are soft and tender.
4. Blend the soup: Remove the pot from heat and use an immersion blender to blend the soup until smooth and creamy with no chunks remaining.
5. Incorporate cream and cheese: Stir in the heavy cream until fully combined. Then add the shredded smoked gouda cheese, stirring continuously for 1-2 minutes until the cheese is completely melted into the soup.
6. Season and serve: Taste the soup and add salt and freshly cracked black pepper as needed. Serve hot and enjoy this creamy, smoky red pepper soup.

Notes

• Rinsing the roasted red peppers removes excess brine, ensuring a balanced flavor.
• An immersion blender is preferred for blending the soup directly in the pot, but a regular blender can be used in batches.
• Use smoked gouda for a distinctive smoky flavor; substitute with regular gouda if unavailable.
• This soup pairs well with crusty bread or a light salad for a complete meal.
• For a vegan version, substitute butter with vegan margarine, heavy cream with coconut cream, and use a plant-based cheese alternative.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: roasted red pepper soup, gouda cheese soup, creamy red pepper soup, vegetarian soup, smoked gouda, comforting soup, easy soup recipe