Description
A comforting soup that combines roasted red peppers and Gouda cheese, resulting in a creamy, rich flavor that’s perfect for cozy gatherings.
Ingredients
Scale
- 3 large red peppers
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 8 oz Gouda cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red peppers on a baking sheet and roast for about 25 minutes until charred and soft.
- Remove the peppers, place them in a bowl, and cover with plastic wrap to steam for 10 minutes.
- Once cooled, peel the skin off the peppers, remove the seeds, and chop them.
- In a pot, heat olive oil over medium heat, add onion and garlic, and sauté until translucent.
- Add the roasted peppers and vegetable broth to the pot; bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the heavy cream and Gouda cheese, cooking until the cheese is melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
For a smokier flavor, consider using smoked Gouda cheese. Adjust the richness by varying the amount of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
Keywords: creamy soup, roasted red pepper, Gouda, comfort food, vegetarian soup