Velvety Roasted Red Pepper Gouda Soup
A creamy, smoky, and luxurious Velvety Roasted Red Pepper Gouda Soup that is a hug in a bowl, perfect for chilly evenings.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
6 large Red Bell Peppers
1 large Yellow Onio
4-5 Garlic Cloves
4 cups Vegetable Broth
1 cup Heavy Cream
8 oz Smoked Gouda Cheese
2 tablespoons Olive Oil
1 teaspoon Dried Thyme
½ teaspoon Smoked Paprika
Salt to taste
Black Pepper to taste
Fresh Parsley or Chives for garnish
Instructions
- Preheat the oven to 400°F (200°C). Wash and cut the red bell peppers in half, remove seeds, and place them cut-side down on a baking sheet. Drizzle with 1 tablespoon of olive oil and roast for 25-30 minutes until skins are charred
- After roasting, transfer the peppers to a heatproof bowl, cover tightly, and let steam for 10-15 minutes. Peel the skins and chop the peppers
- In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 6-8 minutes. Stir in minced garlic, thyme, and smoked paprika, cooking until fragrant
- Add the chopped roasted peppers and vegetable broth to the pot. Bring to a simmer, cover, and cook for 15 minutes
- Transfer the mixture to a blender and blend until smooth. Return to the pot, add heavy cream and shredded Gouda, stirring until melted and combined
- Season with salt and pepper, ladle into bowls, and garnish with parsley or chives. Serve hot
Notes
For a lighter soup, substitute heavy cream with half-and-half or coconut milk.
Experiment with cheese types, such as regular Gouda or sharp cheddar, according to personal preference.
Find it online: https://onthatplate.com/velvety-roasted-red-pepper-gouda-soup/