Description
A rich and creamy Roasted Red Pepper Gouda Soup combining roasted red peppers, smoked gouda cheese, and a blend of aromatic vegetables for a comforting and flavorful meal.
Ingredients
Scale
Vegetables
- 1 small white onion, roughly chopped
- 3 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 3 cloves garlic, minced
Seasonings
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 32 oz jar roasted red peppers, drained and rinsed
- 4 sundried tomatoes
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 cup freshly shredded smoked gouda cheese
Instructions
- Prepare the vegetables: Dice the onion, peel and roughly chop the carrots, chop the celery, and mince the garlic cloves to get all the veggies ready for cooking.
- Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Then add carrots, celery, garlic, paprika, and Italian seasoning and sauté for an additional 3-4 minutes until softened and fragrant.
- Add peppers and stock: Drain and rinse the roasted red peppers to remove brine. Add these, sundried tomatoes, and vegetable stock to the pot. Bring to a simmer over medium to medium-high heat and cook for 20 minutes or until the vegetables are very soft.
- Blend the soup: Remove the pot from heat and use an immersion blender to blend the soup until completely smooth without any chunks remaining.
- Add cream and cheese: Stir in the heavy cream followed by the shredded smoked gouda cheese. Cook and stir for 1-2 minutes until the cheese is fully melted and incorporated.
- Season and serve: Taste the soup and season with salt and freshly cracked black pepper as needed. Serve hot for a comforting meal.
Notes
- Use Whole Foods 365 brand roasted red peppers for best flavor and quality.
- Be sure to drain and rinse the roasted red peppers well to avoid excessive saltiness. Add salt only at the end.
- For an extra creamy and silky texture, blend the soup using a high-speed blender or strain it through a fine mesh sieve before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 45 mg
