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Roasted Red Pepper Gouda Soup

Irresistible Roasted Red Pepper Gouda Soup for Cozy Nights

This Roasted Red Pepper Gouda Soup combines simple ingredients into a comforting bowl of warmth.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 4 cups Red Bell Peppers Adds sweetness and depth; substitute with yellow or orange peppers for a sweeter profile.
  • 1 head Garlic Provides aromatic sweetness when roasted; skip if sensitive to strong flavors.
  • 1 medium Yellow Onion Adds sweetness and base flavor to the soup; substitute with shallots for a milder taste.
  • 2 tablespoons Olive Oil Used for roasting; adds richness and helps with charring; use any neutral oil if necessary.
  • 4 cups Vegetable Broth (Low Sodium) The soup base providing depth; can substitute with chicken broth for a non-vegetarian option.
  • 1 cup Heavy Cream Adds creaminess and body to the soup; substitute with coconut cream for a dairy-free option.
  • 1 cup Gouda Cheese Provides a nutty, buttery flavor that melts well; substitute with sharp cheddar or fontina for a different flavor profile.
  • 1 teaspoon Smoked Paprika Enhances the smoky flavor of the roasted peppers; use regular paprika for a milder taste.
  • to taste Salt and Black Pepper Essential for seasoning; adjust to taste.
Optional Toppings
  • 1/4 cup Fresh Chopped Herbs Adds brightness and flavor; try basil or parsley for a fresh finish.
  • 1 cup Crumbled Croutons Provide a delightful crunch on top; consider homemade for extra flavor.
  • 1/2 cup Shredded Cheese More Gouda or a sprinkle of Parmesan can enhance creaminess.

Equipment

  • Oven
  • Blender
  • Medium saucepan
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Roasted Red Pepper Gouda Soup
  1. Preheat your oven to 400°F (200°C), creating the perfect hot environment for roasting.
  2. Halve the red bell peppers and quarter the yellow onion. Toss with olive oil, salt, and pepper.
  3. Roast the vegetables for about 30-40 minutes until soft and charred.
  4. Allow the vegetables to cool slightly, peel off the charred skin from the red peppers, and squeeze out the roasted garlic into a bowl.
  5. In a medium saucepan, heat olive oil and sauté the smoked paprika for about 30 seconds.
  6. Transfer roasted vegetables and garlic to a blender with vegetable broth and blend until smooth.
  7. Return the blended mixture to the saucepan, adding remaining broth and gently heating.
  8. Gradually stir in the shredded Gouda cheese until melted completely.
  9. Finally, stir in the heavy cream and season to taste. Serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 20gProtein: 8gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 2500IUVitamin C: 80mgCalcium: 300mgIron: 1mg

Notes

Blend to perfection for a thick and smooth texture. Use fresh cheese for best results and adjust seasoning to taste.

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