Description
Creamy and flavorful, this Roasted Red Pepper Gouda Soup is a comforting dish perfect for any occasion. The sweetness of roasted red peppers combined with the rich, nutty flavor of Gouda cheese creates a velvety soup that will warm you up from the inside out.
Ingredients
Scale
For the Soup:
- 4 large red bell peppers (halved and seeded)
- 1 head garlic (top chopped off)
- 1 medium yellow onion (quartered)
- 3 tbsp olive oil (divided)
- 4 cups vegetable broth (low sodium)
- 0.5 cup heavy cream
- 1 cup Gouda cheese (freshly shredded or cubed)
- 0.5 tsp smoked paprika
- to taste salt and black pepper
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Toss peppers and onion with 2 tbsp oil, salt, and pepper. Place cut-side down on a sheet. Wrap garlic head in foil.
- Roast vegetables: Roast for 30-40 minutes until peppers are soft and slightly charred.
- Cool and prepare: Cool slightly. Peel the skin from the peppers and squeeze the pulp from the garlic. Discard skins and garlic casings.
- Sauté: In a saucepan, sauté the remaining 1 tbsp oil and smoked paprika for 30 seconds.
- Blend: Transfer roasted vegetables and 2 cups of broth to a blender. Blend until perfectly smooth and velvety. Pour back into the pot with remaining broth.
- Heat and add cheese: Heat soup on low. Gradually add Gouda cheese, stirring constantly until melted and the soup is thick and viscous. Do not boil.
- Finish and serve: Stir in heavy cream. Taste and adjust seasoning. Serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg