Creamy Roasted Red Pepper and Gouda Soup Recipe for Comfort
Author:lilie
Total Time:1 hour 5 minutes
Yield:4 servings 1x
Description
Indulge in a creamy Roasted Red Pepper and Gouda Soupsilky texture bold flavor and easy comfort for cozy weeknights cold days and hungry souls
Ingredients
Scale
2 large red bell peppers, roasted and peeled (or 12 oz jarred roasted peppers, drained)
1 medium yellow onion, diced
2 garlic cloves, minced
1 tablespoon olive oil
2 cups vegetable broth (or chicken broth)
1 cup Gouda cheese, shredded or cubed
1/2 cup heavy cream or half-and-half
1/2 teaspoon smoked paprika
Salt to taste
Freshly ground black pepper to taste
Instructions
Roast peppers: Preheat oven to 425°F (220°C). Toss peppers with a light drizzle of olive oil, a pinch of salt, and pepper. Roast on a baking sheet for 20–25 minutes, turning once, until skins are blistered and lightly charred. Transfer to a bowl, cover for a minute, then peel off skins, remove seeds, and slice.
Sauté aromatics: In a large pot, heat the remaining olive oil over medium heat. Add onion with a pinch of salt and cook 6–8 minutes until translucent and slightly caramelized. Add garlic and cook about 30 seconds until fragrant.
Combine peppers and spices: Add the peeled peppers to the pot. Sprinkle in smoked paprika. Cook, stirring, for 2–3 minutes to bloom the spice and deepen the pepper flavor.
Simmer: Pour in the broth. Bring to a gentle simmer and cook 15–20 minutes, allowing flavors to mingle. Taste and season with more salt and pepper as needed.
Purée to silky: Use an immersion blender directly in the pot, or carefully work in batches in a blender. Purée until smooth, or leave a few tender bits if you prefer texture.
Finish with Gouda and cream: Return the soup to a gentle simmer. Stir in Gouda until melted and silky, then whisk in cream. Simmer 2–5 minutes, watching closely so it doesn’t boil. If too thick, add a splash more broth; if too thin, simmer a bit longer.
Taste and adjust: Do a final check for salt and pepper. A tiny squeeze of lemon can brighten the richness if you like a touch of brightness.
Serve: Ladle into bowls and garnish as desired. A drizzle of cream and a light dusting of paprika make it look as good as it tastes.
Notes
A cozy, smoky soup featuring roasted red peppers, Gouda cheese, and a touch of cream—perfect for chilly days and snug dinners.
