Roasted Red Pepper and Gouda Soup

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 red bell peppers, roasted and peeled
• 4 cups vegetable broth
• 1 cup water
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 cup heavy cream
• 1 cup shredded Gouda cheese
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and cook for an additional minute.
3. 3 Add roasted red peppers, broth, water, smoked paprika, and thyme. Bring to a simmer.
4. 4 Reduce heat and let cook for 20 minutes.
5. 5 Use an immersion blender to puree the soup until smooth.
6. 6 Stir in heavy cream and shredded Gouda cheese until well combined and cheese is melted.
7. 7 Season with salt and pepper to taste.
8. 8 Serve hot, garnished with fresh chives.

Equipment

• Large pot
• Immersion blender

Variations

• Add a dash of cayenne pepper for a kick.
• Stir in cooked white beans for extra heartiness.

Substitutions

• Substitute Gouda with sharp cheddar or fontina cheese if needed.

Pairings

• Perfect with a glass of Chardonnay.
• Pairs well with a warm, crusty loaf of bread.

Nutrition

Tips

• Roast your own red peppers for a deeper flavor, or use jarred roasted peppers to save time.
• For a vegan version, substitute Gouda with a vegan cheese alternative and use coconut cream instead of heavy cream.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring in a splash of milk to restore creaminess.

Serving Suggestions

• Pair with a crusty baguette or grilled cheese sandwich.
• Serve with a side salad for a complete meal.

FAQ