Red Pepper Gouda Soup Recipe
This roasted red pepper soup is rich, creamy, and packed with smoky flavor. Made with roasted red peppers, sundried tomatoes, and smoked gouda, it’s blended to a smooth, velvety texture. Perfect for a cozy meal, it pairs well with crusty bread or a grilled cheese sandwich.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small white onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 32 ounces roasted red peppers drained and rinsed
- 4 sun-dried tomatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded smoked Gouda cheese
- Salt and pepper to taste
Instructions
- Prepare the vegetables by dicing the onion, peeling and chopping the carrots, chopping the celery, and mincing the garlic.
- Heat olive oil and butter in a large pot over medium heat.
- Add the onion and sauté for 3-4 minutes until translucent. Stir in the carrots, celery, garlic, paprika, and Italian seasoning, and cook for another 3-4 minutes.
- Drain and rinse the roasted red peppers to remove any excess brine.
- Add the peppers, sun-dried tomatoes, and vegetable broth to the pot. Bring to a simmer over medium to medium-high heat and cook for 15-20 minutes until the vegetables are tender.
- Remove from heat and use an immersion blender to blend the soup until smooth. Stir in the heavy cream, followed by the shredded smoked Gouda, stirring for 1-2 minutes until melted. Season with salt and black pepper to taste before serving.
Notes
- I suggest using Whole Foods 365 brand roasted red peppers for the best flavor.
- Be sure to drain the roasted red peppers before adding them to the soup, as the brine can make it overly salty. It's best to wait until the end to add salt, as jarred peppers can already have plenty of seasoning.
- For an extra smooth and creamy texture, use a high-speed blender or strain the soup through a fine mesh sieve before serving.