Description
This Roasted Red Pepper Gouda Soup combines smoky roasted red peppers and creamy smoked gouda cheese into a rich, comforting soup perfect for any season. Enhanced with sautéed vegetables, aromatic spices, and a touch of cream, it offers a velvety texture and robust flavor that will delight soup lovers.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small white onion, roughly chopped
- 3 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
Spices
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
Main Ingredients
- 32 oz jar roasted red peppers, drained and rinsed
- 4 sundried tomatoes
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 cup freshly shredded smoked gouda cheese
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Dice the onion, peel and roughly chop the carrots, chop the celery, and mince the garlic to have all ingredients ready for sautéing.
- Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Add the minced onion and cook for 3-4 minutes until translucent. Then add carrots, celery, garlic, paprika, and Italian seasoning, and sauté for another 3-4 minutes to develop flavors.
- Add peppers and stock: Drain and thoroughly rinse the roasted red peppers to remove brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring the soup to a simmer over medium to medium-high heat and cook for 15-20 minutes until the vegetables are tender.
- Blend the soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth and free of chunks.
- Add cream and cheese: Stir in the heavy cream, then add the shredded smoked gouda cheese, stirring continuously for 1-2 minutes until the cheese is completely melted and incorporated into the soup.
- Season to taste: Taste the soup and add salt and freshly ground black pepper as needed, keeping in mind the cheese and peppers may already add saltiness.
Notes
- Use Whole Foods 365 brand roasted red peppers for best flavor and quality.
- Make sure to drain and rinse the roasted red peppers thoroughly to avoid excess saltiness; add salt only at the end to control seasoning.
- For an extra creamy texture, use a high-speed blender or strain the soup through a mesh sieve before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg
