Irresistible Roasted Red Pepper Smoked Gouda Soup Recipe
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Author:sophiebennet
Total Time:45 minutes
Yield:4 servings 1x
Description
Savor the flavors of this irresistible Roasted Red Pepper Smoked Gouda Soup recipe perfect for cozy nights Unveil its creamy smoky goodness today
Ingredients
Scale
4 large red bell peppers
1 small onion, diced
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth for a non-vegetarian option)
1 cup heavy cream (or coconut milk for a lighter version)
8 ounces smoked gouda cheese, shredded
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C). Place the whole red peppers on a baking sheet and roast them for about 20-25 minutes, until the skins are charred and blistered.
While the peppers are roasting, heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Once roasted, take the peppers out of the oven, cool for a few minutes, then peel off the charred skin, remove stems and seeds, and chop. Add the roasted peppers to the pot.
Pour in the vegetable broth and bring to a boil, then reduce to a simmer for about 10 minutes.
Use an immersion blender to blend the soup until smooth. Optionally, transfer to a countertop blender in batches.
Return to pot, stir in heavy cream and smoked gouda cheese, mix until melted. Adjust seasoning as needed.
Ladle into bowls and garnish with fresh basil, serve and enjoy!
