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To make this soup, you need a few key items. Here’s the list: - 4 large red bell peppers - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups vegetable broth - 1 cup heavy cream - 1 cup Gouda cheese, shredded - 2 tablespoons olive oil - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients create a rich and tasty soup. The red peppers give it a sweet flavor. The Gouda adds creaminess and a nice depth. For a beautiful finish, consider these garnishes: - Fresh basil leaves - A drizzle of olive oil - Extra Gouda cheese Garnishes make the soup look great. They also add more flavor. Here are the tools you will need: - Baking sheet - Pot for cooking - Immersion blender or regular blender - Knife and cutting board Having the right tools helps you cook better. With these tools, you can easily make this delicious soup. {{ingredient_image_1}} First, I preheat the oven to 425°F (220°C). I cut the red bell peppers in half and remove the seeds and stems. Next, I place them skin-side up on a baking sheet. I drizzle olive oil over them and sprinkle with salt. I roast the peppers for about 30 minutes. I look for the skins to be blistered and charred. Once I take them out, I put the peppers in a bowl. I cover the bowl with plastic wrap. This step helps them steam for 10 minutes. Steaming makes it easier to peel off the skins. After steaming, I peel the skins and chop the peppers roughly. In a large pot, I heat 1 tablespoon of olive oil over medium heat. I add the chopped onion and cook until it turns translucent, which takes about 5 minutes. Then, I stir in the minced garlic and smoked paprika. I cook this mix for an extra minute until I can smell the garlic. Next, I add the roasted red peppers and vegetable broth to the pot. I bring the mix to a simmer and let it cook for about 10 minutes. This helps the flavors mix well together. I use an immersion blender to blend the soup until it is smooth. If I don’t have this tool, I carefully transfer the soup to a regular blender in batches. After blending, I return the soup to the pot. Now, I stir in the heavy cream and shredded Gouda cheese. I cook it on low heat while stirring often. I wait until the cheese melts and the soup heats through. Finally, I season it with salt and pepper to taste. Roasting peppers brings out their sweet flavor. Start by choosing large, bright red bell peppers. Cut them in half and remove the seeds and stems. Place them skin-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in a preheated oven at 425°F (220°C) for about 30 minutes. The skins should blister and char. This adds depth to your soup. After roasting, cover the peppers in a bowl with plastic wrap for 10 minutes. This helps to steam and loosen the skins for easy peeling. For a smooth, creamy soup, use an immersion blender. Blend the soup until it reaches your desired consistency. If you don't have one, carefully transfer the soup to a regular blender in small batches. Be cautious, as hot soup can splash. Once blended, return the soup to the pot. Stir in heavy cream and Gouda cheese on low heat. This helps the cheese melt evenly, creating that rich, creamy texture you want. Seasoning can elevate your soup. Use smoked paprika for a subtle smoky taste. Salt and pepper are essential for balancing flavors. Taste the soup before serving and adjust as needed. Fresh basil leaves make a great garnish. They add a pop of color and freshness. You can also try adding a dash of cayenne pepper for heat or a sprinkle of lemon juice for brightness. Feel free to experiment to find your favorite flavor balance! Pro Tips Roasting Peppers: Roasting the peppers until the skins are charred enhances their sweetness and adds a smoky flavor to the soup. Steaming for Easier Peeling: Covering the roasted peppers to steam helps loosen the skins, making them much easier to peel off. Using Fresh Ingredients: For the best flavor, use fresh garlic and herbs. Fresh ingredients can elevate the taste of your soup significantly. Blending Tips: If using a regular blender, allow the soup to cool slightly before blending to prevent splattering and burns. {{image_2}} You can make this soup heartier by adding protein. Chicken or beans work well. For chicken, cook it in the pot before adding the onions. Shred the cooked chicken and mix it in with the soup. If you prefer beans, add a can of drained white beans when you add the roasted peppers. Both options add flavor and keep you full. To make this soup vegan, swap the heavy cream with coconut milk or cashew cream. Use a vegan cheese instead of Gouda. You can also replace the vegetable broth with homemade nut broth for a richer taste. These swaps keep the soup creamy while sticking to a plant-based diet. You can elevate the flavor with herbs and spices. Fresh basil adds a nice touch. You can also try adding thyme or oregano for an herbal kick. For a spicy twist, sprinkle in red pepper flakes. Each adds a unique layer to the soup, making it even more delightful. After you enjoy your Roasted Red Pepper Gouda Soup, store the leftovers. Let the soup cool down to room temperature. Then, place it in an airtight container. It will stay fresh in the fridge for about 3 to 4 days. If you want to keep it longer, consider freezing it. To freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. You can also use freezer bags. Make sure you squeeze out the air before sealing. The soup can last up to 3 months in the freezer. When you’re ready to eat it, just thaw it in the fridge overnight. When reheating your soup, do it slowly. Pour the soup into a pot over low heat. Stir it often to avoid sticking. If the soup is too thick, add a splash of vegetable broth or water. You can also use a microwave. Heat it in short bursts, stirring in between. This will help it heat evenly and stay creamy. Yes, you can try other cheeses. Some great options are sharp cheddar, cream cheese, or even feta. Each cheese will give a unique flavor. If you like a stronger taste, use aged cheese. For a milder flavor, try fresh cheese. Make sure to melt it well to keep the soup smooth. Roasted Red Pepper Gouda Soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. If you notice any changes in smell or color, it’s best to toss it out. Always reheat it until hot before eating. You can serve this soup with many sides. Grilled cheese sandwiches pair perfectly. A fresh salad adds a nice crunch. You can also try crusty bread for dipping. If you want something light, serve with a fruit salad. Each option complements the soup well. In this post, we explored how to make roasted red pepper Gouda soup. We covered the key ingredients, steps to prepare, and useful tips. I shared variations for adding protein and flavor. Storing and reheating options help you enjoy this dish later. This soup is tasty and versatile. With a few ingredients, you can create a meal that warms the soul. I hope you try this recipe soon and enjoy every bite!

Roasted Red Pepper Gouda Soup

A creamy and flavorful soup made with roasted red peppers and Gouda cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large red bell peppers
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup Gouda cheese, shredded
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • Cut the red bell peppers in half, remove the seeds and stems, and place them skin-side up on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast in the oven for about 30 minutes, or until the skins are blistered and charred.
  • Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap to let them steam for 10 minutes. This will make it easier to peel the skins off.
  • After steaming, peel the skins off the peppers and chop them roughly.
  • In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and smoked paprika, cooking for an additional minute until fragrant.
  • Add the roasted red peppers to the pot along with the vegetable broth. Bring to a simmer and cook for about 10 minutes to let the flavors meld.
  • Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches and blend until creamy.
  • Return the blended soup to the pot and stir in the heavy cream and shredded Gouda cheese. Cook on low heat, stirring frequently, until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
  • Serve hot, garnished with fresh basil leaves.

Notes

Serve hot with fresh basil for garnish.
Keyword gouda, roasted red pepper, soup, vegetarian