Description
A creamy and flavorful Roasted Red Pepper Gouda Soup featuring charred red bell peppers, smoky paprika, and rich Gouda cheese. This comforting vegetarian soup is perfect for cozy meals and showcases the deep, roasted flavors enhanced by fresh cream and a touch of spice.
Ingredients
Scale
Roasted Vegetables
- 4 large red bell peppers, halved and seeded
- 1 medium yellow onion, quartered
- 1 head garlic, top chopped off
- 3 tbsp olive oil (divided)
Soup Base
- 4 cups low sodium vegetable broth
- 0.5 cup heavy cream
- 1 cup Gouda cheese, freshly shredded or cubed
- 0.5 tsp smoked paprika
- Salt and black pepper, to taste
Instructions
- Preheat and prepare vegetables: Preheat your oven to 400°F (200°C). Toss the halved red bell peppers and quartered onion with 2 tablespoons of olive oil, salt, and black pepper. Arrange them cut-side down on a baking sheet. Wrap the garlic head in foil to roast alongside.
- Roast vegetables: Place the baking sheet and the foil-wrapped garlic in the oven and roast for 30-40 minutes, until the peppers are soft and slightly charred, and the onion is tender.
- Cool and peel: Allow the roasted vegetables to cool slightly. Peel the skin off the red peppers and squeeze the soft garlic pulp out of its casing, discarding the skins and garlic skins.
- Sauté smoked paprika: In a saucepan on the stovetop, heat the remaining 1 tablespoon of olive oil over medium heat. Stir in the smoked paprika and sauté for about 30 seconds to release the smoky aroma.
- Blend soup base: Place the peeled roasted red peppers, onion, and garlic pulp into a blender along with 2 cups of the vegetable broth. Blend until the soup is completely smooth and velvety. Pour the blended mixture back into the saucepan with the remaining 2 cups of broth.
- Heat and melt cheese: Warm the soup gently over low heat. Gradually stir in the Gouda cheese, stirring constantly until it is fully melted and the soup thickens to a luscious and creamy consistency. Avoid boiling to prevent separation.
- Finish with cream and seasoning: Stir in the heavy cream and adjust salt and black pepper to taste. Serve the soup warm, perfect for a cozy meal.
Notes
- For a smoky depth, use smoked paprika, but regular paprika can be substituted if unavailable.
- Peeling the peppers after roasting ensures a smooth, melt-in-your-mouth soup texture.
- Do not boil the soup after adding cheese to prevent curdling.
- This soup is naturally vegetarian and can be made gluten-free by ensuring broth is gluten-free.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Keywords: roasted red pepper soup, gouda soup, creamy pepper soup, roasted vegetable soup, vegetarian soup, smoked paprika soup
