Description
A rich and velvety roasted red pepper Gouda soup with smoky depth and creamy texture. Perfectly comforting with a balance of sweetness from roasted vegetables and savory melted cheese.
Ingredients
4 large red bell peppers, halved and seeded
1 head garlic, top chopped off
1 medium yellow onion, quartered
3 tbsp olive oil, divided
4 cups vegetable broth, low sodium
1/2 cup heavy cream
1 cup Gouda cheese, freshly shredded or cubed
1/2 tsp smoked paprika
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the red peppers and onion with 2 tablespoons olive oil, salt, and black pepper. Place cut-side down on a baking sheet. Wrap the garlic head in foil and place on the sheet.
- Roast for 30 to 40 minutes until vegetables are soft and slightly charred.
- Allow to cool slightly, then peel the skins off the peppers and squeeze the roasted garlic from the cloves.
- In a heavy-bottom saucepan, heat the remaining olive oil and sauté the smoked paprika briefly until fragrant.
- Blend the roasted vegetables with 2 cups of vegetable broth until smooth.
- Pour the blended mixture into the saucepan and add the remaining broth. Heat gently.
- Gradually stir in the Gouda cheese until fully melted. Do not let the soup boil.
- Stir in the heavy cream, adjust seasoning with salt and pepper, and serve warm.
Notes
Add chili flakes for a spicy variation.
Use smoked cheese instead of Gouda for a deeper smoky flavor.
Substitute heavy cream with half-and-half or coconut milk for a lighter version.
Store in the refrigerator for up to 4 days in an airtight container.
Reheat gently over low heat and add broth or milk if needed to thin.
For freezing, do so before adding cream and cheese, then add them fresh when reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 45 mg
