Description
A heartwarming roasted red pepper soup featuring fresh tomatoes and creamy Gouda, perfect for chilly days.
Ingredients
Scale
- 4 roasted red peppers (jarred or homemade)
- 4 fresh heirloom tomatoes (or canned fire-roasted tomatoes)
- 1 cup Gouda cheese (smoked or regular)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream (or coconut milk)
- 2 tablespoons olive oil
- Fresh herbs (basil or thyme)
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Start by roasting your red peppers under the broiler until the skins are charred, about 15-20 minutes. Let cool, peel, and remove seeds.
- In a large pot, drizzle olive oil and sauté the onions over medium heat until translucent, about 5 minutes. Add minced garlic and cook for an additional minute.
- Stir in the chopped tomatoes and roasted red peppers, and let simmer for 5 minutes.
- Pour in the broth and bring to a gentle boil. Simmer for 15-20 minutes.
- Blend the soup until smooth using an immersion blender or in batches with a conventional blender.
- Stir in the heavy cream and shredded Gouda, allowing it to simmer until the cheese melts. Adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with fresh herbs, and serve with crusty bread for dipping.
Notes
For a slightly chunkier soup, reserve some roasted pepper pieces before blending. Use fresh herbs for optimal flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: soup, roasted red pepper, Gouda, comfort food, fall recipes, family favorite