Description
This Roasted Red Pepper Gouda Soup is a creamy, velvety delight featuring smoky roasted red bell peppers blended with sweet roasted garlic and onion, enriched with smooth Gouda cheese and a hint of smoked paprika. Perfectly balanced and comforting, it’s an ideal soup for cozy dinners or entertaining guests.
Ingredients
Scale
Vegetables
- 4 large red bell peppers (halved and seeded)
- 1 medium yellow onion (quartered)
- 1 head garlic (top chopped off)
Liquids & Dairy
- 4 cups vegetable broth (low sodium)
- 0.5 cup heavy cream
- 1 cup Gouda cheese (freshly shredded or cubed)
Seasonings & Oil
- 3 tbsp olive oil (divided)
- 0.5 tsp smoked paprika
- Salt and black pepper (to taste)
Instructions
- Preheat and Prep: Preheat your oven to 400°F (200°C). Toss the halved and seeded red bell peppers and quartered onion with 2 tablespoons of olive oil, along with salt and black pepper to taste. Arrange the vegetables cut-side down on a baking sheet. Wrap the garlic head in foil to roast.
- Roast Vegetables: Place the baking sheet and foil-wrapped garlic in the oven. Roast for 30 to 40 minutes until the peppers are soft and have lightly charred skin.
- Cool and Peel: Once roasted, allow the vegetables to cool slightly. Peel the skin off the roasted peppers and squeeze the softened garlic pulp out of its casing. Discard the skins and garlic casings.
- Sauté Spices: In a saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the smoked paprika and sauté for about 30 seconds to release its flavor, being careful not to burn it.
- Blend Soup Base: Transfer the peeled roasted vegetables and 2 cups of the vegetable broth into a blender. Blend until the mixture is perfectly smooth and velvety. Pour this blended mixture back into the saucepan with the remaining broth.
- Heat and Add Cheese: Warm the soup gently on low heat. Gradually stir in the Gouda cheese, constantly stirring to ensure it melts smoothly and the soup thickens nicely. Avoid boiling to prevent the cheese from curdling.
- Finish and Serve: Stir in the heavy cream for richness. Taste the soup and adjust the seasoning with additional salt or pepper as needed. Serve the soup warm for optimal flavor and comfort.
Notes
- For a smokier flavor, consider using smoked red peppers or adding a dash of smoked paprika on top as garnish.
- You can substitute heavy cream with coconut milk or a dairy-free cream alternative to make this soup dairy-free, but it will alter the flavor slightly.
- To make the soup vegan, replace Gouda cheese and heavy cream with vegan cheese and plant-based cream.
- Serve with crusty bread or a light salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted red pepper soup, gouda soup, creamy soup, vegetarian soup, roasted vegetables, smoky soup, easy dinner recipe
