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Roasted Red Pepper Gouda Soup Recipe

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4.1 from 2 reviews

Roasted Red Pepper Gouda Soup is a creamy, smoky, and flavorful soup made with jarred roasted red peppers, sundried tomatoes, and smoked gouda cheese. This comforting soup is quick to prepare, perfect for weeknights, and sure to please the whole family with its rich texture and delicious taste.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

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

Seasonings & Liquids

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 32 oz jar roasted red peppers, drained and rinsed
  • 4 sundried tomatoes
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • Salt and pepper, to taste

Dairy

  • 1 cup freshly shredded smoked gouda cheese

Instructions

  1. Prepare the vegetables: Dice the onion, peel and roughly chop the carrots, chop the celery, and mince the garlic to get all the aromatics ready for cooking.
  2. Sauté the aromatics: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the minced onion and sauté for 3-4 minutes until translucent. Then add the carrots, celery, garlic, paprika, and Italian seasoning and sauté for another 3-4 minutes until vegetables start to soften.
  3. Add peppers, sundried tomatoes, and stock: Drain and rinse the jarred roasted red peppers to remove brine. Add the peppers, sundried tomatoes, and 4 cups vegetable stock to the pot. Bring the mixture to a simmer over medium to medium-high heat and cook for 15-20 minutes until all the vegetables are tender.
  4. Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy, ensuring there are no chunks left.
  5. Add cream and cheese: Stir in 1 cup heavy cream to the blended soup. Then add the freshly shredded smoked gouda cheese and stir gently for 1-2 minutes until the cheese melts fully and the soup becomes rich and velvety.
  6. Season to taste: Finally, season the soup with salt and freshly cracked black pepper according to your preference. Serve warm and enjoy.

Notes

  • Rinsing the roasted peppers removes excess brine and prevents the soup from becoming too salty.
  • If you prefer a lighter soup, substitute half-and-half for heavy cream.
  • For extra smoky flavor, you can add a pinch of smoked paprika or chipotle powder.
  • Use an immersion blender to avoid transferring hot soup to a blender, minimizing mess and risk.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

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