Roasted Red Pepper and Gouda Soup
Roasted red pepper and gouda soup is a creamy, cozy dish that combines the rich flavors of charred peppers and tomatoes and sauteed veggies. With the addition of heavy cream and bold smoked gouda, this vegetarian soup is perfect for chilly fall and winter days.
Ingredients
- 4 Red Peppers
- 2 Heirloom Tomatoes
- 2 tbsps Salted Butter
- 1 tbsp Olive Oil
- 1 Sweet Onion, (chopped)
- 2 Carrots, (chopped)
- 2 Celery Stalks, (chopped)
- 1 sprig Rosemary, (stem removed, leaves diced)
- 3 sprigs Thyme, (stem removed, leaves diced)
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried sage
- 1/4 tsp cayenne
- 1/4 tsp nutmeg
- 4 cloves garlic, chopped
- 2 tbsp Tomato Paste
- 1 Bay Leaf
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp Lemon Juice
- 8 oz smoked gouda cheese
Instructions
- Set the oven to the broil setting. Cut the tops of the red peppers off and remove the seeds and pith. Place peppers and tomatoes onto a baking sheet and broil for 15-20 minutes, until charred. Remove from oven and Cover with aluminum foil and set aside.
- Add butter and olive oil to a dutch oven. Once butter is melted, add onion, celery, and carrots. Season with salt and pepper and cook for 5-7 minutes, until softened. Add spices, tomato paste, and garlic and continue to cook for an additional 5 minutes, until fragrant.
- Pour in chicken broth and add in the roasted red peppers and tomatoes and bay leaf. Use a spoon to gently mash the peppers and tomatoes into the broth. Bring to a boil and then cover with a lid. Reduce the heat to low. Simmer for 10 minutes.
- Remove the bay leaf and pour the soup into a blender and blend until smooth. You can also use an immersion blender for this.
- Pour the pureed soup back into the pot and add in heavy cream and lemon juice. Simmer for 30 minutes. Then add smoked gouda cheese and cook until the cheese has melted, about 5 minutes.
- Taste for salt and pepper and adjust accordingly.
Notes
- Do not overcrowd the baking sheet when roasting the peppers and tomatoes. If too close together, they will steam in the oven rather than roasting.
- Use fresh ingredients. For the best flavor, use fresh, ripe tomatoes and peppers. This enhances the natural sweetness and depth of the soup.
- Want to peel the peppers? After roasting, cover the peppers with foil to steam them. This makes it easier to peel the skins, which helps achieve a smoother texture in the soup.
- Seasoning balance. Taste the soup after blending and adjust the seasoning as needed. The smoked gouda adds a salty element, so adjust the sodium if necessary to avoid over-seasoning.
- Blend thoroughly. For the creamiest texture, blend the soup thoroughly. If you prefer an ultra-smooth consistency, strain the soup after blending.
- Prep ahead. You can roast the peppers and tomatoes ahead of time and store them in an airtight container in the fridge. This saves time when you're ready to make the soup.
Nutrition
Calories: 454kcal, Carbohydrates: 17g, Protein: 18g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 116mg, Sodium: 1645mg, Potassium: 551mg, Fiber: 3g, Sugar: 10g, Vitamin A: 2109IU, Vitamin C: 36mg, Calcium: 479mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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