Description
This Roasted Red Pepper Gouda Soup is a rich, creamy, and smoky-flavored soup perfect for a cozy weeknight meal. Made with jarred roasted red peppers, smoky gouda cheese, and a medley of sautéed vegetables, this delicious soup blends comforting flavors with a smooth texture, making it a family favorite.
Ingredients
Vegetables and Aromatics
- 1 small white onion, roughly chopped
- 3 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
Seasonings and Spices
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids and Oils
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups vegetable stock
- 1 cup heavy cream
Main Ingredients
- 32 oz jar roasted red peppers, drained and rinsed
- 4 sundried tomatoes
- 1 cup freshly shredded smoked gouda cheese
Instructions
- Prepare the vegetables: Dice the onion, peel and roughly chop the carrots, chop the celery, and mince the garlic.
- Sauté Aromatics: In a large pot over medium heat, heat the olive oil and butter. Add the diced onion and sauté for 3-4 minutes until translucent. Then add the carrots, celery, minced garlic, paprika, and Italian seasoning, and sauté for another 3-4 minutes until fragrant and slightly softened.
- Add Peppers and Stock: Drain and rinse the roasted red peppers to remove any brine. Add the drained peppers, sundried tomatoes, and vegetable stock to the pot. Bring the soup to a simmer over medium to medium-high heat, allowing it to cook for 15-20 minutes until the vegetables are soft.
- Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until it is smooth with no chunks remaining, resulting in a creamy and velvety texture.
- Finish with Cream and Cheese: Stir in the heavy cream until fully combined. Then add the shredded smoked gouda cheese and stir for 1-2 minutes until the cheese has completely melted into the soup, enriching its flavor and texture.
- Season and Serve: Taste the soup and adjust the seasoning by adding salt and freshly cracked black pepper as desired. Serve hot for a comforting meal.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream and use a dairy-free cheese alternative, though it will alter the flavor.
- Use low-sodium vegetable stock if you prefer a lighter sodium content.
- To intensify smoky flavor, you can smoke the peppers yourself or add a dash of smoked paprika.
- This soup pairs well with crusty bread or a simple green salad for a complete meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
