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Roasted Red Pepper Gouda Soup

A creamy, smoky, and luxurious soup made with roasted red peppers, aromatics, and rich melted Gouda cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Dinner, Soup
Cuisine: American, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 large red bell peppers roasted and peeled (or two 16oz jars)
  • 2 tbsp butter
  • 1 large yellow onion diced
  • 2 medium carrots chopped
  • 2 stalks celery chopped
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 4 cups vegetable broth
Creamy Finish
  • 0.5 cup heavy cream
  • 8 oz Gouda cheese freshly shredded (approx 2 cups)
  • 0.25 cup fresh basil for garnish

Equipment

  • Dutch Oven
  • Blender or Immersion Blender
  • Cheese Grater
  • Chef's knife

Method
 

  1. If using fresh peppers: Roast at 450°F (230°C) for 25 mins until blackened. Steam in a covered bowl, peel, and chop.
  2. Melt butter in a large pot over medium heat. Sauté onions, carrots, and celery for 10 minutes until soft.
  3. Add garlic, tomato paste, smoked paprika, and thyme. Cook for 2 minutes until fragrant.
  4. Add roasted peppers and broth. Bring to a boil, then reduce heat and simmer covered for 20 minutes.
  5. Blend soup until smooth using an immersion blender or standard blender (vent steam carefully).
  6. Return to low heat. Stir in heavy cream.
  7. Gradually whisk in shredded Gouda until melted and smooth. Do not let the soup boil.
  8. Season with salt and pepper. Serve garnished with basil and extra cheese.

Notes

Use smoked Gouda for an extra layer of flavor.