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Roasted Red Pepper Gouda Soup Recipe

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4.1 from 10 reviews

This Roasted Red Pepper Gouda Soup is a creamy, comforting blend of smoky roasted red peppers and rich smoked gouda cheese. With a savory vegetable base enhanced by garlic, paprika, and Italian seasoning, this smooth soup is perfect for cozy lunches or dinners. Ready in just 30 minutes, it combines fresh ingredients with melted cheese for a luscious, flavorful experience that's both hearty and satisfying.

Ingredients

Vegetables

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

Pan Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning

Main Soup Ingredients

  • 32oz jar roasted red peppers, drained and rinsed
  • 4 sundried tomatoes
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 1 cup freshly shredded smoked gouda cheese
  • Salt and pepper, to taste

Instructions

  1. Prepare the vegetables: Dice the onion, peel and roughly chop the carrots, chop the celery, and mince the garlic to have all ingredients ready for sautéing.
  2. Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Then add carrots, celery, garlic, paprika, and Italian seasoning, continuing to sauté for another 3-4 minutes to build flavor.
  3. Add main ingredients and simmer: Drain and rinse the roasted red peppers to remove excess brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring the mixture to a simmer over medium to medium-high heat, cooking for 15-20 minutes until the vegetables are tender.
  4. Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until completely smooth with no chunks remaining.
  5. Add cream and cheese: Stir in the heavy cream, then add the shredded smoked gouda cheese. Stir continuously for 1-2 minutes until the cheese is fully melted and incorporated.
  6. Season and serve: Taste the soup and adjust seasoning with salt and freshly cracked black pepper to your preference. Serve hot for a rich and creamy soup experience.

Notes

  • For a vegan version, substitute the cream with coconut milk and use a vegan cheese alternative.
  • Rinsing the roasted red peppers is important to reduce excess brine and saltiness in the soup.
  • Sundried tomatoes add a depth of flavor; if unavailable, you can omit or substitute with a tablespoon of tomato paste.
  • The smoked gouda cheese provides a delicious smoky note, but you can use regular gouda or cheddar if preferred.
  • Use an immersion blender carefully to avoid splashing hot soup.

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