Roasted Red Pepper Gouda Soup
Red Pepper Gouda Soup is a creamy, smoky soup made with roasted red bell peppers, aged gouda cheese, fresh herbs, and a rich savory base. It is smooth, deeply flavorful, and ideal as a comforting main course or elegant starter.
Calories:
Ingredients
- 4 large red bell peppers
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme leaves
- ½ teaspoon black pepper
- 2 cups shredded aged gouda cheese 8 oz
- ¼ cup heavy cream optional
- ¼ cup fresh basil leaves
Instructions
- Preheat broiler to high, place rack 6 inches below heat. Line baking sheet with foil, coat peppers in oil and salt, broil 12–15 minutes, turning every 4 minutes until blackened.
- Transfer peppers to a bowl, cover with plastic wrap, steam 10 minutes. Peel skins, remove stems and seeds, roughly chop without rinsing.
- Melt butter in a large pot over medium heat, sauté onion 5–6 minutes until soft. Add garlic, stir 1 minute. Sprinkle in flour, stir 2 minutes until thick.
- Whisk in broth slowly. Add chopped peppers, paprika, thyme, and pepper. Bring to boil, then simmer uncovered 15 minutes.
- Remove from heat, blend until smooth with immersion blender or work in batches with vented lid.
- Return pot to low heat, add gouda in small handfuls, stirring until melted and creamy.
- Taste and adjust seasoning. Stir in cream if using, then add torn basil just before serving.