Roasted Red Pepper Soup with Gouda
This creamy roasted red pepper soup with Gouda is rich, velvety, and full of smoky-sweet flavor, blending roasted red peppers with melty smoked Gouda cheese for a comforting bowl of soup.
Servings 6 servings
Calories 400kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small yellow onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 36- ounce jar roasted red peppers drained (32 ounces when drained)*
- 4 cups vegetable or chicken stock
- 1 teaspoon smoked paprika
- 1 cup heavy cream
- 1 cup 4 ounces freshly grated smoked Gouda cheese
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon ground black pepper or to taste
- fresh basil or parsley to garnish optional
Instructions
- Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion along with a pinch of salt and cook, stirring, until soft and translucent, 3-4 minutes.
- Add the carrots and celery and cook for 2-3 minutes, then add the garlic and cook for an additional 60 seconds.
- Add the red peppers, stirring and breaking up larger pieces with the spatula.
- Add the stock and paprika, then turn the heat up to high. Bring to a gentle boil, then reduce to a low simmer. Cover and cook for 20 minutes.
- Using an immersion blender, carefully puree the soup until smooth. Alternatively, use a regular blender, in batches if necessary. Stir in the cream.
- Remove the pot from the heat, and whisk in the Gouda cheese (note: it’s important that the soup isn’t overly hot when adding the gouda. Too much heat might cause the cheese to break. If you find the soup has cooled TOO much and the cheese isn't melting all the way, you can gently heat it back up on low heat while stirring constantly). Season with salt and pepper.
Video
Notes
*Roasted red peppers: If you prefer to roast your own peppers for this soup, you will need about 5-6 lbs of raw peppers, which is usually around 7-9 large ones. Place them sideways on a lightly greased baking sheet and roast at 450F, about 30 minutes, turning them halfway, until charred. Transfer to a bowl and cover 10 minutes. Once they are cool enough to handle, pull the skins off and remove the stem and seeds.
Storage Tips
Refrigerator: You can store leftovers in an airtight container for up to 3 days in the refrigerator.
When it's time to reheat, I prefer warming it gently on the stovetop over medium-low heat, stirring occasionally until hot. Slow reheating helps keep the cream and smoked Gouda smooth and creamy.
Freezing: You can also freeze this soup for up to three months. Cool completely before transferring to a freezer-safe container. To serve, thaw completely and reheat slowly in a saucepan.
Note that dairy-based soups like this one can sometimes get a bit grainy upon thawing, due to the cheese separating. If you definitely plan to freeze this soup, I would recommend freezing before stirring in the cheese, and only adding it when reheating.
Nutrition
Calories: 400kcal | Carbohydrates: 18g | Protein: 17g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 2843mg | Potassium: 584mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5164IU | Vitamin C: 74mg | Calcium: 384mg | Iron: 2mg