Description
This Roasted Red Pepper Gouda Soup is a creamy, smoky, and comforting dish perfect for any season. Featuring roasted red peppers, juicy whole peeled tomatoes, smoky Gouda cheese, and a blend of spices, this soup is rich in flavor yet simple to prepare. The roasted vegetables are sautéed and simmered before being blended into a velvety texture, then finished with melted smoked Gouda and heavy cream for luxurious creaminess. Ideal as a comforting appetizer or light meal, this soup serves eight and is sure to impress with its vibrant color and complex, smoky taste.
Ingredients
Vegetables & Aromatics
- 1-1/2 cups yellow onion (coarsely chopped)
- 1-1/2 cups carrots (coarsely chopped)
- 1 tablespoon minced garlic
Liquids & Broth
- 2 cups vegetable broth (or chicken broth)
- 1-1/2 cups heavy cream (plus more for serving)
- 1 (28-ounce) can whole peeled tomatoes (undrained)
Fats & Oils
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
Cheese
- 1 cup freshly shredded smoked Gouda cheese (plus more for serving)
Seasonings & Spices
- 2 (12-ounce) jars roasted red peppers (drained)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (plus more for serving)
- 1/4 teaspoon thyme
Instructions
- Sauté Veggies: Heat the unsalted butter and olive oil in a large, heavy-bottomed pot over medium heat. Add the coarsely chopped yellow onions and carrots. Cook, stirring occasionally, until the vegetables are softened and lightly golden, about 5 minutes.
- Add Aromatics: Stir in the minced garlic, salt, black pepper, smoked paprika, and thyme. Cook for 1 to 2 minutes until the mixture is fragrant, taking care not to burn the garlic.
- Simmer: Add the whole peeled tomatoes with their juices, the drained roasted red peppers, and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes, stirring occasionally, until the vegetables are very tender.
- Blend: Remove the pot from the heat. Using an immersion blender or transferring the soup carefully to a countertop blender in batches, puree the soup until it is completely smooth and creamy in texture.
- Finish with Cream and Cheese: Return the blended soup to low heat. Stir in the shredded smoked Gouda cheese a handful at a time, allowing it to fully melt before adding more. Then pour in the heavy cream, stirring continuously until the soup is smooth and heated through. Taste and adjust seasoning with additional salt or smoked paprika if desired.
- Serve: Ladle the hot soup into bowls. Garnish each serving with extra shredded Gouda, a drizzle of heavy cream, and a sprinkle of smoked paprika for an inviting presentation and enhanced flavor.
Notes
- For easier blending, use an immersion blender directly in the pot to puree the soup smoothly and safely.
- This soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- For a lighter version, substitute half-and-half for the heavy cream, but note the soup will be less rich.
- Feel free to customize the level of smokiness by adjusting the amount of smoked paprika or cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
