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Roasted Red Pepper Gouda Soup

A creamy and smoky soup made with roasted red peppers and Gouda cheese, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup
  • 4 large red bell peppers, halved and seeded For roasting
  • 1 head garlic, top chopped off Wrap in foil for roasting
  • 1 medium yellow onion, quartered For roasting
  • 3 tbsp olive oil, divided For roasting and sautéing
  • 4 cups vegetable broth, low sodium For the soup base
  • 0.5 cup heavy cream For creaminess
  • 1 cup Gouda cheese, freshly shredded or cubed Use young Gouda for melting
  • 0.5 tsp smoked paprika Adds smokiness to the soup
  • to taste salt and black pepper For seasoning

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Toss peppers and onion with 2 tbsp olive oil, salt, and pepper. Place cut-side down on a baking sheet. Wrap garlic head in foil.
Roasting
  1. Roast for 30–40 minutes until peppers are soft and slightly charred.
  2. Cool slightly. Peel the skin from the peppers and squeeze the pulp from the garlic. Discard skins and garlic casings.
Cooking
  1. In a saucepan, sauté the remaining 1 tbsp olive oil and smoked paprika for 30 seconds.
  2. Transfer roasted vegetables and 2 cups of broth to a blender. Blend until perfectly smooth and velvety.
  3. Pour the blended mixture back into the pot with the remaining broth.
  4. Heat soup on low. Gradually add Gouda cheese, stirring constantly until melted and the soup is thick and viscous. Do not boil.
Finishing Touches
  1. Stir in heavy cream. Taste and adjust seasoning. Serve warm.

Notes

Serve with a swirl of cream and extra smoked paprika or chives. Pairs well with biscuits, sourdough, or grilled cheese.