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Roasted Red Pepper Gouda Soup

This creamy Roasted Red Pepper Gouda Soup is a smooth, smoky, and comforting bowl of goodness made with roasted red peppers, aged Gouda cheese, and a splash of cream for velvety richness—perfect for chilly nights or cozy family dinners.
Calories:
Author: Sandra Myers

Ingredients

  • 4 large red bell peppers or 2 16-oz jars roasted red peppers, drained
  • 2 tablespoons olive oil
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups 8 oz aged Gouda cheese, grated
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • Black pepper to taste
  • Fresh basil leaves for garnish (optional)

Instructions

  • Preheat the oven to 450°F (230°C) and roast the red peppers for about 20–25 minutes, turning occasionally until blistered and charred.
  • Cover them in a bowl for 10 minutes to steam, then peel and remove the seeds. If using jarred roasted peppers, just drain and pat them dry.
  • Heat olive oil in a large pot over medium heat and sauté chopped onion for 4–5 minutes until soft.
  • Add garlic and tomato paste, stirring for another minute.
  • Add the roasted peppers and vegetable broth, bring to a boil, then simmer for 15 minutes to blend the flavors.
  • Remove from heat and puree until smooth using an immersion or regular blender.
  • Return to low heat, stir in heavy cream and grated aged Gouda until melted and velvety.
  • Finish with lemon juice, salt, and pepper to taste. Serve hot with fresh basil on top and crusty bread or a grilled cheese sandwich on the side.