Description
A smoky, sweet, and rich soup made with roasted red peppers and creamy Gouda cheese, perfect for cold months.
Ingredients
Scale
- 4 red bell peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 cup Gouda cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the red bell peppers on a baking sheet and roast for 25 to 30 minutes until the skin is charred and blistered.
- Remove the peppers from the oven and let them cool until you can handle them.
- Peel the roasted peppers, remove the seeds, and chop them.
- Heat the olive oil in a large pot over medium heat and add the chopped onion and minced garlic.
- Sauté the onion and garlic until the onion is soft and translucent.
- Add the chopped roasted peppers and the vegetable broth to the pot.
- Bring the soup to a boil, then reduce the heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup in the pot until it is smooth.
- Stir in the shredded Gouda cheese and the heavy cream, and season with salt and pepper.
- Heat the soup gently until the cheese melts and the soup is warm and silky.
- Serve the soup hot with fresh basil on top.
Notes
For a lighter version, replace half of the heavy cream with plain Greek yogurt. Always peel the roasted peppers for the best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, roasted red pepper, Gouda cheese, vegetarian, comfort food