This creamy soup combines roasted red peppers and smoky Gouda cheese for a warm and comforting dish. It’s smooth, delicious, and perfect for chilly days!
Making this soup always brightens my day. Pair it with some crusty bread, and you might just find yourself smiling with every sip! Who knew soup could be so cozy? 😊
Key Ingredients & Substitutions
Red Bell Peppers: These sweet peppers are essential for the flavor base of this soup. You can substitute with jarred roasted red peppers if you’re short on time, but fresh ones give the best taste.
Smoked Gouda: This is the star ingredient! If you can’t find smoked Gouda, regular Gouda or even fontina can work. You’ll lose some of the smoky flavor but still have a creamy result.
Heavy Cream: For a lighter option, you can use half-and-half or whole milk. It won’t be as rich, but your soup will still be delicious. For a dairy-free option, try coconut milk, which will add a bit of sweetness.
Broth: Both chicken and vegetable broths work great. If you want a richer flavor, opt for low-sodium chicken broth. You can also use homemade broth if you have it on hand!
How Can I Get Those Peppers Perfectly Roasted?
Roasting the peppers is crucial for achieving a deep flavor. Here are a few tips:
- Preheat your oven well; this helps get that nice char. Use a high temperature of 450°F (230°C).
- Let the peppers steam in the covered bowl after roasting. This makes peeling the skins super easy!
- Don’t rush the peeling. Removing the skins ensures a smooth soup and avoids any bitterness.
Following these steps will give your soup a wonderful roasted flavor and creamy texture. Enjoy making your soup cozy and delightful! 🌶️🧀
Creamy Roasted Red Pepper and Smoked Gouda Soup
Ingredients You’ll Need:
For the Soup:
- 4 large red bell peppers
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 cup smoked Gouda cheese, shredded
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 30 minutes for cooking, totaling around 45 minutes to make. It’s a relatively quick recipe for a full-flavored soup, perfect for weeknight dinners or a cozy weekend meal!
Step-by-Step Instructions:
1. Roast the Peppers:
Preheat your oven to 450°F (230°C). Start by cutting the red bell peppers in half and removing the seeds and membranes. Place the peppers cut-side down on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes, until the skins are nice and blackened and blistered. This step adds lots of great flavor!
2. Steam and Peel:
Once roasted, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap to let the peppers steam for about 15 minutes. After steaming, the skins should peel off easily. Just take off the skins and discard them, then roughly chop the peeled peppers and set them aside.
3. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add your chopped onion and sauté until it’s translucent, which should take about 5 minutes. Then, stir in the minced garlic and cook for another 1-2 minutes until it’s fragrant—yum!
4. Blend the Soup:
Add the roasted red peppers, smoked paprika, and broth to the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to let all those flavors meld together. Now it’s time to blend! Using an immersion blender or a regular blender, puree the soup until it’s perfectly smooth.
5. Stir in the Goodness:
If you blended your soup in a separate container, return it to the pot. Stir in the shredded smoked Gouda cheese and let it melt until the soup is smooth and creamy. Then, add in the heavy cream for extra richness. Season with salt and pepper to taste, and gently heat the soup, ensuring it doesn’t boil.
6. Serve and Enjoy:
Once everything is warmed through, it’s time to serve! Ladle the soup into bowls and garnish with fresh thyme or parsley if you like. Enjoy your rich, smoky, and creamy roasted red pepper and smoked Gouda soup!
Dig in and enjoy the flavors! This soup is perfect for cozy moments paired with your favorite bread. 🥖❤️
FAQ for Creamy Roasted Red Pepper and Smoked Gouda Soup
Can I Use Jarred Roasted Red Peppers Instead?
Absolutely! Jarred roasted red peppers can save you time, and they’re already peeled. Just drain and rinse them before adding to the soup. You’ll still get a delicious flavor!
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm on the stove over low heat, stirring occasionally until heated through. You can add a splash of broth or cream if it thickens up.
Can I Freeze This Soup?
Yes, you can! Allow the soup to cool completely, then transfer it to freezer-safe containers. It will stay good for up to 2-3 months. Thaw in the fridge overnight before reheating; just be sure to stir in a bit of cream afterward to restore its creamy texture.
Can I Make This Soup Vegan?
Yes! Use vegetable broth, replace the heavy cream with coconut milk or a dairy-free cream alternative, and skip the cheese or use a vegan cheese substitute. You’ll still have a rich, flavorful soup!