Roasted Red Pepper & Smoked Gouda Soup
Roasted Red Pepper & Smoked Gouda Soup! It’s cozy and it’s delicious even though it feels like summer outside soup is never a bad idea! We love this recipe because it uses fresh red bell peppers, loads of herbs, and the smoked Gouda gives this bowl a decadent touch!
So, many roasted red pepper soup recipes tend to call for jarred peppers, but we love this one because there are loads of fresh red roasted peppers! Not only do they give this soup an amazing flavor, but the house smells amazing when you’re cooking them!
The gouda cheese, SO good. This makes the soup extra creamy. A cheesy soup is one you can never go wrong with. Top your bowl off with EXTRA cream because why not? And add some fresh basil leaves and fresh cracked pepper. It’s perfect for a week night when you need a little bit of comfort food to make it to the weekend.
Ingredients:
7-8 roasted red peppers
2 unpeeled garlic cloves
4 tablespoons butter
2 tablespoons olive oil
1/2 onion chopped
3-4 cups vegetable stock
1-2 tablespoons balsamic vinegar
1 6 oz can tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 cup heavy cream
1 cup smoked Gouda cut into chunks
Directions:
Cut the peppers in half and clean out the seeds. Place them under the broiler, skin side up, along with the garlic cloves in a broiler pan. When they’ve all blackened remove the pan and cover to steam. When they’re cool, peel off the skin.
Meanwhile, melt the butter in a stock pot. Add the onion and olive oil. Sauté until the onion has softened. Add the peppers, vegetable stock, balsamic, tomato paste, and the dried herbs. Add the broiled garlic which should be soft and squeeze it out of the skin. Add salt and pepper to taste.
Simmer for about 15 minutes. Remove from heat and cool a bit. Using an immersion blender, purée the soup. Return to heat and add cream and Gouda until cheese melts. Serve topped with fresh herbs; basil, thyme and oregano and drizzle with additional cream.
