Description
This creamy and flavorful Roasted Red Pepper Gouda Soup combines the sweetness of roasted red peppers with the smoky richness of gouda cheese. Perfect for a cozy meal, this soup features sautéed vegetables, sundried tomatoes, and a blend of spices, simmered to perfection and finished with heavy cream for a velvety texture.
Ingredients
Vegetables
- 1 small white onion, roughly chopped
- 3 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
Liquids & Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock
- 1 cup heavy cream
Other Ingredients
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 32oz jar roasted red peppers, drained and rinsed
- 4 sundried tomatoes
- 1 cup freshly shredded smoked gouda cheese
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Dice the onion. Peel and roughly chop the carrots. Chop the celery. Mince the garlic to have all ingredients ready for sautéing.
- Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Add the minced onion and cook for 3-4 minutes until translucent. Then add carrots, celery, garlic, paprika, and Italian seasoning, and sauté for an additional 3-4 minutes to develop flavor.
- Add peppers and simmer: Drain and rinse the roasted red peppers under running water for about a minute to remove brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring the soup to a simmer over medium to medium-high heat, then let it cook for 15-20 minutes until vegetables are tender.
- Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and free of chunks.
- Finish the soup: Stir in the heavy cream to combine. Add the freshly shredded smoked gouda cheese and stir for 1-2 minutes until the cheese is fully melted and incorporated into the soup.
- Season and serve: Taste the soup and season with salt and freshly cracked black pepper as desired. Serve warm for a comforting meal.
Notes
- Use vegetable stock to keep the soup vegetarian-friendly; chicken stock can be substituted for a non-vegetarian version.
- Rinsing the roasted red peppers helps reduce excess salt and brine flavor in the soup.
- An immersion blender works best for easy blending directly in the pot; alternatively, transfer in batches to a blender, but be cautious with hot liquids.
- Adjust the amount of smoked gouda to taste for stronger or milder smoky flavor.
- This soup pairs beautifully with crusty bread or a fresh green salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
