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Creamy Roasted Red Pepper & Smoked Gouda Soup

A rich, velvety bisque-style soup made with roasted red peppers, cream, and savory smoked Gouda cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Bistro
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 3 tbsp butter unsalted
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 tbsp tomato paste
The Liquids & Veg
  • 3 cups vegetable broth or chicken broth
  • 2 jars roasted red peppers 16oz each, drained
  • 1 tsp dried basil
  • 0.5 tsp smoked paprika
  • 1 tsp sugar
The Finish
  • 1 cup heavy cream
  • 8 oz Smoked Gouda cheese freshly shredded, rind removed
  • 1 pinch salt and pepper to taste

Equipment

  • Dutch Oven or Large Pot
  • Immersion Blender or Stand Blender
  • Cheese Grater
  • Wooden spoon

Method
 

  1. Melt butter in a large pot over medium heat. Add onion and sauté for 5-7 minutes until soft.
  2. Add garlic and cook for 1 minute. Stir in flour to coat vegetables and cook for 2 minutes.
  3. Stir in tomato paste, basil, and smoked paprika. Cook for 1 minute.
  4. Slowly whisk in broth to prevent lumps. Add drained peppers and sugar.
  5. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
  6. Puree the soup using an immersion blender until smooth.
  7. Stir in heavy cream. Add shredded Gouda one handful at a time, stirring until melted.
  8. Season with salt and pepper. Serve hot with croutons.

Notes

Do not boil the soup after adding the cheese, or it may curdle. Shred the cheese yourself for the smoothest texture.