Ingredients
Soup Base
- 24 ounces roasted red bell peppers, chopped (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)
Finishing Ingredients
- 1/2 cup heavy cream
- 8 ounces shredded gouda cheese
- 1 tablespoon lemon juice (can substitute apple cider vinegar)
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Drain: Remove the roasted red peppers from their oil. Give them a rough chop and set aside for later use.
- Soften: In a large stockpot, heat the olive oil over medium heat. Add the chopped onion, garlic, celery, carrot, paprika, thyme, oregano, and basil. Cook, stirring occasionally, until the vegetables begin to soften and become fragrant, approximately 5 to 6 minutes.
- Simmer: Add the chopped roasted red peppers and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat to medium-low, cover, and let it simmer for 15 minutes to allow flavors to meld.
- Blend: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender to puree until smooth. Return the blended soup to the pot. Stir in the heavy cream and shredded gouda cheese, continuing to stir over very low heat until the cheese is completely melted and the soup is creamy. Add the lemon juice and season with kosher salt and freshly ground black pepper to taste.
- Garnish: Ladle the soup into bowls and garnish with a splash of cream, extra shredded gouda cheese, croutons, and/or fresh herbs for added texture and flavor.
Notes
- You can substitute apple cider vinegar for lemon juice if desired.
- For a vegan version, substitute the heavy cream and gouda cheese with plant-based alternatives.
- Be cautious when blending hot soup; allow it to cool slightly or blend in batches to avoid splashes.
- This soup pairs wonderfully with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
