Ingredients
Scale
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 8 ounces smoked Gouda cheese, shredded
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish (optional)
If you’re out of smoked Gouda, feel free to substitute with regular Gouda or even a sharp cheddar for a different twist.
Instructions
- Preheat your oven to 450°F. Place the red bell peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until skins are charred and blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. This makes peeling easier.
- While the peppers steam, heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Peel the skins off the peppers, remove the seeds, and chop them roughly.
- Add the chopped peppers to the pot along with the vegetable broth. Bring to a simmer and cook for 15 minutes.
- Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer to a blender in batches.
- Stir in the heavy cream and shredded Gouda cheese, allowing the cheese to melt completely.
- Season with smoked paprika, salt, and pepper to taste. Let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with fresh basil if desired. Enjoy the creamy, smoky goodness with your loved ones!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Roasted Red Pepper Gouda Soup, recipe, cooking, food
