Description
This Roasted Red Pepper Gouda Soup is a creamy, comforting dish bursting with the sweet and smoky flavor of oven-roasted red bell peppers. Blended to perfection and enriched with luscious gouda cheese and heavy cream, it’s a perfect warm bowl for chilly days or when you want a cozy, flavorful meal.
Ingredients
Roasted Red Peppers
- 5 fresh red bell peppers, roasted
Vegetables and Aromatics
- 4 stalks celery, diced
- 1 small onion, diced
Seasonings and Fats
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper
Liquids and Cheese
- 4 cups chicken broth
- 8 oz. heavy whipping cream
- 1/4 cup gouda cheese, shredded (per bowl)
Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Preheat Oven and Prepare Peppers: Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper or foil for easier cleanup. Cut the red bell peppers in half and remove seeds and stems.
- Roast the Peppers: Place the red bell peppers cut side down on the prepared baking sheet. Roast in the oven for 25-30 minutes until the skins are bubbly and starting to separate from the flesh. Remove from oven and allow to cool.
- Peel and Set Aside Peppers: Once cooled, peel off the skins from the roasted peppers and set the peeled peppers aside for later use.
- Sauté Vegetables: In a large stockpot over medium heat, melt the butter and add diced celery and onion. Cook until the onions become tender and translucent, about 5-7 minutes.
- Add Spices, Broth, and Peppers: Stir in the salt, dried basil, dried thyme, black pepper, and cayenne pepper. Pour in the chicken broth and add the peeled red peppers. Bring to a boil over medium-high heat.
- Simmer Soup: Reduce the heat to low, cover the pot with a lid, and simmer the soup for 20 minutes, allowing flavors to meld.
- Break Up Peppers: Stir the soup and use a spoon to mash and break up the red peppers as much as possible in the pot.
- Blend Soup Smooth: Carefully use an immersion blender directly in the stockpot to blend the soup until it is smooth and creamy in texture.
- Add Cream: Slowly stir in the heavy whipping cream, blending it fully into the soup for richness and smoothness.
- Serve and Garnish: Ladle the hot soup into bowls and top each serving with a generous amount of shredded gouda cheese and optional chopped fresh parsley for a vibrant finish.
Notes
- You can roast the peppers ahead of time and keep them refrigerated for up to 2 days before making the soup.
- If you prefer a lighter soup, substitute half-and-half for heavy cream.
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian-friendly gouda cheese.
- Adjust the cayenne pepper to your taste for more or less heat.
- The soup thickens as it cools; reheat gently and add broth or water for desired consistency.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
