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Creamy Roasted Red Pepper Gouda Soup for Cozy Days

This Creamy Roasted Red Pepper Gouda Soup is the perfect comfort food, blending sweet and smoky flavors for a delightful experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Vegetable Stock Chicken stock can be used for non-vegetarian version.
  • 2 cups Roasted Red Peppers Fresh or jarred, roasted first.
  • 1 Onion Chopped.
  • 2 cloves Garlic Minced.
  • 1 cup Heavy Cream Can substitute with coconut cream for a dairy-free option.
  • 1 Salt Adjust to taste.
  • 1 Pepper Adjust to taste.
  • 2 tablespoons Olive Oil
  • 1 Aged Gouda Can substitute with another smoked cheese.
To Garnish
  • Fresh Herbs Such as basil or parsley.
  • Extra Olive Oil For drizzling.

Equipment

  • Large pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. Roast fresh red peppers at 450°F (230°C) for about 20 minutes until skin is charred and blistered. Cool, peel, and chop.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion and cook for about 5 minutes until translucent. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Stir in chopped roasted red peppers and vegetable stock. Increase heat to a gentle simmer and cook for about 10 minutes.
  4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a countertop blender and blend until silky.
  5. Return the blended soup to heat. Stir in heavy cream and cook for 2-3 minutes. Season with salt and pepper to taste.
  6. Ladle soup into bowls and optionally garnish with fresh herbs and a drizzle of olive oil.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 12gProtein: 8gFat: 28gSaturated Fat: 15gCholesterol: 70mgSodium: 700mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 2000IUVitamin C: 40mgCalcium: 250mgIron: 1mg

Notes

Taste the soup before serving to adjust seasoning according to your preference. Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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