Buy Now → Roasted Red Pepper Soup with Smoked Gouda
You are just 30 minutes away from creamy, smoky, super simple roasted red pepper soup! Jarred roasted red peppers, smoked Gouda, heavy cream and dried herbs combine for the most flavorful vegetarian soup ever!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish - Soup
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Ingredients
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- 1 tablespoons olive oil
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 1.5 teaspoons granulated sugar
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon rubbed sage
- 2 (12 oz.) jars roasted red peppers, drained
- 3 cups vegetable broth
- 1 cup heavy cream
- 8 oz. smoked Gouda, shredded
- 1 teaspoon apple cider vinegar
- Kosher salt
- fresh cracked pepper
Garnish:
- easy homemade croutons
- shredded Gouda cheese
- fresh chopped parsley
Instructions
- Heat oil in a large pot over medium heat.
- Add onion along with a large pinch of salt and pepper. Cook for 4-5 minutes, stirring frequently.
- Add garlic, sugar, oregano, thyme, sage and a large pinch of salt and pepper and cook for another minute.
- Add roasted red peppers and veggie broth to the pot. Turn heat to medium high and bring to a simmer.
- Turn heat to medium low and simmer, covered, for 10 minutes.
- Carefully transfer soup to a high speed blender (or use an immersion blender). Blend for 3-5 minutes or until smooth and creamy.
- Transfer back to pot and turn heat to low.
- Stir in heavy cream and most of the shredded Gouda cheese, reserving just a bit of the Gouda for garnish if desired. Cook over low heat until cheese is melted and soup is heated through.
- Stir in apple cider vinegar and season to taste with salt and pepper.
- Garnish with croutons, heavy cream, chopped pistachios and fresh parsley.
Notes
- If you can’t find smoked Gouda, any smoked cheese will work. Try smoked mozzarella, smoked cheddar or even smoked provolone. The smoky flavor is really what’s going to add the flavor to this soup. It’s much less about the type of cheese and more about ensuring that the variety of cheese you pick is smoked.
- You can use an immersion blender or a high speed blender for this soup. If using a blender, be very careful when transferring the hot soup to the blender! Also, make sure that the when you place the lid on the blender, you open the pour spout to allow the heat to escape from the blender and gently place a clean kitchen towel over the opening. Hot liquid whizzing around an enclosed space is a recipe for disaster! Without the opening in the lid for the steam to escape, the pressure of the steam from the soup will force the lid to fly off – resulting in hot soup covering your kitchen. I’m telling this story from personal experience in case you can’t tell…
- Don’t skip the homemade croutons! They are so easy and a great way to use up that stale loaf of sourdough you’ve got lying around! There is no better accompaniment to a big bowl of warm, creamy soup than crispy, herby croutons!
- Feel free to roast your own red peppers if you prefer! Check out this easy recipe for roasting peppers on a foil-lined baking sheet in the oven. Or try this recipe where you’ll broil the peppers.
Find it online: https://midwestfoodieblog.com/roasted-red-pepper-soup/
