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Smoky Roasted Red Pepper and Gouda Soup
Prep: 15 minutes
Cook: 30 minutes
Servings: 4
A Cheesy Twist on a Classic
Transform the humble roasted red pepper soup into a decadent masterpiece. The addition of smoked Gouda cheese creates a creamy texture and a depth of flavor that is simply irresistible. This recipe is straightforward but delivers a five-star restaurant experience right in your kitchen. It's the ultimate grilled cheese companion or a stunning standalone meal.
Materials
- 4 large red bell peppers
- 1 tbsp olive oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 1/2 cups shredded smoked Gouda cheese
- Salt and freshly ground black pepper to taste
- Fresh thyme or chives for garnish
Preparation
- Preheat your broiler. Cut the red bell peppers in half lengthwise, remove seeds and membranes.
- Place peppers cut-side down on a baking sheet. Broil for 5-10 minutes, or until the skin is blackened and blistered.
- Transfer the hot peppers to a bowl and cover with plastic wrap for 15 minutes. Once cooled, peel off the skins and roughly chop the peppers.
Cooking
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and smoked paprika, and cook for another minute until fragrant.
- Add the roasted peppers and vegetable broth to the pot. Bring to a simmer and cook for 15 minutes.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth.
- Return the soup to the pot over low heat. Slowly stir in the heavy cream and the shredded Gouda cheese until the cheese is completely melted. Do not let it boil.
- Season with salt and pepper to taste.
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