Roaster Red Pepper Gouda Soup
This creamy, savory Roasted Red Pepper Gouda Soup combines rich roasted red peppers and velvety smoked gouda cheese, perfect for cozy nights or elegant dinners.
Servings: 4 Servings
Calories: 529kcal
Equipment
Ingredients
- 6 Roasted Red Bell Peppers
- 4 tablespoon Salted Butter
- 1 Yellow Onion Chopped
- 1 Large Carrot Sliced
- 1 Celery Rib Sliced
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- ½ teaspoon Dried Thyme
- ¼ teaspoon Rubbed Sage
- 1 tablespoon Tomato Bouillion Powder
- 1 teaspoon Sugar
- 1 tablespoon Fresh Minced Garlic
- ½ teaspoon Kosher Salt
- 3 ½ Cups Chicken Stock
- ½ Cup Heavy Cream
- 1 Cup Smoked Gouda Cheese Grated
Instructions
- Roast the red bell peppers over an open fire until all sides are charred.
- While the bell pepper is on the grill, prep all the other vegetables, grate the smoked gouda cheese, and set them aside.
- Once the red peppers have thoroughly roasted and are evenly charred, place them in a bowl and cover the bowl with foil.
- Melt the butter in a cast iron skillet and add the sliced vegetables. Sweat the vegetables down until softened and fragrant.
- Add the minced garlic to the vegetable mixture and continue cooking for about two more minutes or until the garlic is fragrant.
- Add all the herbs and spices, stirring to combine everything thoroughly.
- Remove the skin, seeds, and stems from the roasted red peppers.
- Add the chicken stock, roasted red bell peppers, and cooked vegetable mixture to a cooking blender.
- Set the cooking blender to soup setting on level 2 for about 13-14 minutes. Allow the cook the soup.
- Add the shredded gouda cheese and heavy cream to the roasted red pepper soup. Using a spoon, stir the cheese and cream in.
- Lastly, place the lid back on the blender and pulse on the lowest setting until you no longer see the cream.
Video
Notes
- Roast Your Own Peppers: While jarred roasted red peppers are convenient, roasting your own can add a depth of flavor worth the extra effort. Char the peppers over an open flame or in the oven until the skins are blackened, then peel and deseed.
- Use High-Quality Gouda: The quality of your cheese can make a big difference. Opt for a high-quality gouda; if you love a smoky flavor, smoked gouda can elevate the soup to a new level.
- Blend Thoroughly: For a smooth and creamy soup, blend thoroughly. This ensures a velvety texture without any chunks.
- Garnish for Extra Flavor: Add a finishing touch by garnishing your soup with freshly chopped basil, a sprinkle of crushed red pepper flakes, and extra shredded gouda cheese.
- Serve Warm: This soup is best enjoyed warm. If you’re making it ahead of time, reheat it gently on the stove to maintain its creamy consistency and rich flavors.
- Pair with Complementary Dishes: Enhance your meal by serving the soup with homemade rosemary bread, a fresh green salad, or even a gooey cheese frenchee sandwich. These pairings make for a comforting and satisfying dining experience.
Nutrition
Calories: 529kcal | Carbohydrates: 19g | Protein: 22g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 138mg | Sodium: 2272mg | Potassium: 531mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3984IU | Vitamin C: 31mg | Calcium: 502mg | Iron: 2mg