Print

Creamy Roasted Red Pepper and Smoked Gouda Soup

creamy roasted red pepper and smoked gouda soup - featured image
Print Recipe

A rich and comforting soup combining smoky roasted red peppers with creamy smoked Gouda cheese, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 4 large red bell peppers, roasted and peeled
  • 8 ounces smoked Gouda cheese, shredded
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low sodium)
  • 1 cup heavy cream (can substitute with coconut cream for dairy-free)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme (optional)

Instructions

  1. Preheat oven to 450°F (230°C). Place whole red bell peppers on a foil-lined baking sheet and roast for 20-25 minutes, turning occasionally, until skins are blackened and blistered.
  2. Remove peppers and place in a sealed bowl or plastic bag to steam for 10 minutes. Peel off skins, remove seeds and stems, then roughly chop the peppers.
  3. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onion and cook until softened and translucent, about 4 minutes.
  4. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in roasted peppers, smoked paprika, and fresh thyme if using. Cook for 2 minutes to combine flavors.
  6. Pour in vegetable broth, bring to a gentle boil, then reduce to a simmer and cook for 10 minutes.
  7. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender carefully.
  8. Lower heat to medium-low. Gradually stir in shredded smoked Gouda until melted and silky.
  9. Add heavy cream and stir to combine. Heat gently without boiling to prevent separation.
  10. Adjust seasoning with salt, pepper, and smoked paprika as desired. Serve hot, garnished with fresh thyme or a drizzle of olive oil.

Notes

Roast peppers until skins blister and blacken for best flavor. Peel peppers while warm for easier skin removal. Melt Gouda slowly over low heat to avoid separation. Use an immersion blender for a silky smooth texture. Soup can be thinned with broth or cream if too thick, or simmered longer if too thin. Leftovers store well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: roasted red pepper soup, smoked Gouda soup, creamy soup, easy soup recipe, comfort food, vegetarian soup, gluten-free soup

Find it online: https://yumyep.com/creamy-roasted-red-pepper-and-smoked-gouda-soup-recipe-easy-homemade-version/