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- 3 large red bell peppers - 1 medium onion, finely chopped - 3 cloves garlic, minced - 2 tablespoons extra virgin olive oil - 4 cups vegetable broth - 1 cup Gouda cheese, freshly shredded - 1 teaspoon smoked paprika - Sea salt and freshly cracked black pepper to taste - 1/2 cup heavy cream (optional) - Fresh basil leaves for garnish Red bell peppers give the soup a sweet flavor. Choose firm peppers with smooth skin. The onion adds depth. Use a medium onion for balance. Garlic brings out the flavors. Fresh garlic is best but powdered can work in a pinch. Use good quality vegetable broth for the base. It adds richness to the soup. Gouda cheese adds creaminess and a nice smoky taste. If you prefer, you can add more for a cheesier soup. Heavy cream is optional. It makes the soup richer and smoother. Fresh basil adds a lovely aroma and taste at the end. If you don’t have red bell peppers, use yellow or orange ones instead. For the onion, shallots can be a nice swap. If you don’t have garlic cloves, garlic powder can work too. Use any broth you have on hand, like chicken broth, for a different flavor. If Gouda is hard to find, try smoked cheddar or fontina. For a lighter soup, skip the heavy cream and use a splash of almond milk. If you want a vegan option, use coconut cream and vegan cheese. {{ingredient_image_2}} Start by preheating your oven to 400°F (200°C). This step is key for roasting. While the oven heats, take the three large red bell peppers. Cut each pepper in half, discarding the seeds and stems. Place the halves cut-side up on a baking sheet lined with parchment paper. This makes cleanup easy. Roast the peppers for about 25-30 minutes. The skins should blister and char. Once done, let them cool a bit. Then, gently peel off the skins and dice the flesh. In a large pot, add two tablespoons of extra virgin olive oil. Heat it over medium heat until it’s warm. Once hot, toss in one finely chopped onion. Sauté the onion for about 5-7 minutes. You want it to become translucent and tender. After that, add three minced garlic cloves and one teaspoon of smoked paprika. Stir for one minute. This brings out the aroma and flavor, making your kitchen smell amazing. Now it's time to bring it all together. Add the diced roasted peppers to the pot, followed by four cups of vegetable broth. Stir this mix well and let it simmer for about 10 minutes. This helps the flavors blend nicely. After simmering, take the pot off the heat. Using an immersion blender, puree the soup until it is smooth and velvety. If you don’t have that, carefully transfer the soup to a blender. Blend it in batches if needed. Return the creamy soup to the pot over low heat. Gradually stir in one cup of freshly shredded Gouda cheese. Mix until the cheese melts and combines well. If you want a richer texture, add 1/2 cup of heavy cream at this point. Season with sea salt and freshly cracked black pepper to taste. If you need to reheat it, do so gently, avoiding a boil to keep the cream from curdling. Ladle the warm soup into bowls. For a lovely touch, garnish each bowl with fresh basil leaves. Enjoy your delicious Roasted Red Pepper Gouda Soup! Select bright, firm red bell peppers. Look for peppers that feel heavy for their size. Avoid ones with soft spots or wrinkles. Fresh peppers have a shiny skin. They offer the best flavor and sweetness for your soup. For a smooth soup, roast the bell peppers until the skin blisters. This step adds depth and flavor. After roasting, let them cool before peeling. This makes it easier to remove the skins. Blend the soup until it is silky, adding cream if you want it extra rich. Use extra virgin olive oil to sauté the onion and garlic. This adds a layer of taste. Add smoked paprika for a warm, smoky flavor. Adjust salt and pepper to your liking. Fresh basil makes a lovely garnish. It adds color and a fresh taste. Enjoy the balance of flavors in each bowl. Pro Tips Roasting Peppers: Roast the peppers until the skins are charred; this adds a deep, smoky flavor to your soup. Choosing Cheese: Opt for high-quality Gouda cheese to ensure a rich, creamy texture and enhanced flavor in your soup. Blending Method: An immersion blender is ideal for pureeing the soup directly in the pot, but if using a countertop blender, allow the soup to cool slightly to avoid splatters. Seasoning: Always taste and adjust seasoning at the end; the flavors will develop as the soup simmers, so a final touch of salt and pepper can elevate the dish. {{image_4}} You can change the flavor of your soup by using different peppers. Try using jalapeños for heat. You can mix in some poblano peppers for a smokier taste. Each pepper brings a unique kick. This can make your soup fun and exciting! If you need a gluten-free soup, this recipe is already safe! Just skip the heavy cream. You can use coconut milk for creaminess. Almond milk also works well, but it will change the taste a bit. For cheese, try nutritional yeast for a cheesy flavor without dairy. These swaps keep the soup tasty! Garnishes add a fun touch to your soup. Fresh basil leaves are great for aroma. You can also use croutons for crunch. A drizzle of olive oil gives a nice shine. If you like a kick, add some chili flakes. These small touches make your soup special! To keep your soup fresh, let it cool first. Pour the cooled soup into an airtight container. Store it in the fridge for up to three days. If you plan to keep it longer, consider freezing it. When ready to enjoy your soup again, take it out of the fridge. Pour it into a pot over low heat. Stir it gently as it warms up. If the soup thickens too much, add a splash of broth or water. Heat until it’s warm, but do not let it boil. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. The soup can last for about three months in the freezer. When you are ready to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above. To make Roasted Red Pepper Gouda Soup vegan, swap the Gouda cheese for a plant-based cheese. Use vegan cream or coconut milk instead of heavy cream. Ensure your vegetable broth is free of animal products. This will keep the soup rich and tasty while being completely plant-based. Yes, you can use different types of cheese. Creamy cheeses like fontina or havarti work well. Cheddar adds a sharp flavor, while smoked cheese can enhance the soup’s depth. Just remember, choose cheese that melts nicely for the best texture. This soup pairs wonderfully with crusty bread or a fresh salad. Grilled cheese sandwiches make a classic match. You can also serve it with roasted vegetables for a hearty meal. Try adding a sprinkle of croutons for extra crunch. This blog post covered the key steps to make a delicious Roasted Red Pepper Gouda Soup. You learned about the essential ingredients, preparation, and cooking methods. We explored helpful tips for choosing the best peppers and enhancing flavors. You also discovered exciting variations and how to store leftovers properly. In closing, enjoy your cooking adventure. This soup is warming and full of flavor. Don't hesitate to try different ingredients and make it your own. Happy cooking!

Roasted Red Pepper Gouda Soup

A creamy and flavorful soup made with roasted red peppers and Gouda cheese, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 3 large red bell peppers
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 4 cups vegetable broth
  • 1 cup Gouda cheese, freshly shredded
  • 1 teaspoon smoked paprika
  • to taste sea salt and freshly cracked black pepper
  • 0.5 cup heavy cream (optional for an extra creamy texture)
  • for garnish fresh basil leaves

Instructions
 

  • Begin by preheating your oven to 400°F (200°C).
  • Prepare the red bell peppers by cutting them in half lengthwise, discarding the seeds and stems. Arrange them, cut-side up, on a baking sheet lined with parchment paper to facilitate easy cleanup.
  • Roast the peppers in the preheated oven for approximately 25-30 minutes, or until the skins are blisters and charred. Once roasted, allow them to cool slightly before gently peeling off the skins and dicing the flesh.
  • In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté, stirring occasionally, for about 5-7 minutes or until the onion is translucent and tender.
  • Next, add the minced garlic and smoked paprika to the pot. Cook while stirring for an additional minute, allowing the aroma to develop.
  • Incorporate the diced roasted peppers into the pot, followed by the vegetable broth. Stir well and bring the mixture to a gentle simmer. Let it cook uncovered for around 10 minutes to allow the flavors to meld.
  • After simmering, remove the pot from heat. Using an immersion blender, puree the soup until completely smooth and velvety. If an immersion blender is unavailable, carefully transfer the soup in batches to a countertop blender, blending until smooth.
  • Return the creamy soup to the pot over low heat and gradually stir in the shredded Gouda cheese, mixing until fully melted and incorporated. If you desire added richness, pour in the heavy cream at this stage and stir until blended.
  • Season the soup generously with sea salt and freshly cracked black pepper, adjusting to taste. If necessary, reheat the soup gently, ensuring it doesn’t reach a boil to keep the cream from curdling.
  • Ladle the warm soup into serving bowls, garnishing each with fresh basil leaves for a burst of color and flavor.

Notes

For an extra creamy texture, add heavy cream.
Keyword gouda, roasted red pepper, soup