I am so excited to bring you this delicious compilation of our best soup recipes & hope this will become your new “look no further list” for cozy weather soups! Most Popular Soup Recipes—Hands Down is this Roasted Red Pepper and Gouda Soup.
This ultra-creamy and delicious soup is a perfect for cold nights and it’s ready in just 30-minutes. When the days grow short and the air is crisp, we are inspired to step into the kitchen and get cooking! Those long, chilly nights are vastly improved by easy recipes like this creamy, simple, satisfying Roasted Red Pepper and Gouda Soup.
This Soup is the very definition of comfort food and elegant at the same time—you might be surprised to find out that it’s super easy to make at home from scratch! This Roasted Red Pepper and Gouda Soup is perfect to impress your friend and family.
Want a Healthy Soup for Dinner That’s Also Delicious? We’ve Got you Covered.
Our healthy, easy, slightly creamy Roasted Red Pepper and Gouda Soup will bring some serious excitement to your weeknight meals this season. It is a budget-and-weeknight friendly and it’s destined to become a staple on your dinner table.
It’s the perfect update to the classic grilled cheese and tomato soup. Rich and creamy, I believe all creamy soups are pure comfort!
When You Want an Indulgent Soup for Dinner. This is one of the soup recipe that you should give a try!
Roasted Ped Peppers soup with light smoky flavor, topped with oozy, melty smoked Gouda cheese has been and will always be one of my favorite dishes when it comes to decadent comfort food.
You don’t need to be a hero! You can use roasted peppers in a jar. But if you want to roasted you self no worry I will help you with my expert tips and techniques to do it.
TIPS FOR SUCCESS AND TECHNIQUES
- I like to roast my peppers in the oven, but you can do that on open flame on top of your stove. Roasting the peppers in the oven is simple. Line a baking sheet with either parchment paper or foil (for easy clean up!). Place your peppers on the baking sheet and bake for 25-30 minutes at 425 F flipping them about halfway through.
- Peeling the peppers might seem like a pain, but I think you’ll be surprised at how easy and quick it goes. After removing from oven or from the open flame put it on a plate and cover with clear plastic foil and let them stay like that for 5 minutes. The steam will help the skin to be peel very easy.
- you could make it the day before and just reheat it on the stove
WHAT I LOVE ABOUT THIS RECIPE?
- Comforting Soup
- Ready in about 30 -45 minutes
- Easy Weeknight Dinner
- Simple and affordable ingredients
- Warm, rich and healthy soup to heat your soul
Now is the time to enjoy a healthy meal that will make you feel great from the inside out! This soup is full of aromatics and flavors, amazing to heat you up during the cold winter days. To be honest with you I am making this soup at least once a month, even during the hot summer days, that’s how much we love it.
Give yourself a much-needed break in the kitchen and whip up this smoky, Roasted Red Pepper and Gouda cheese soup, packed with such flavor.
Roasted Red Pepper and Gouda Soup
Equipment
Ingredients
- 6 medium red Bell Peppers - or 1 jar medium size of roasted peppers
- 1 small yellow onion - chopped
- 3 small carrots - chopped
- 1 stalk celery
- 3-4 cloves garlic - minced
- 5 cups vegie or chicken stock
- 2 tbsp. olive oil
- 8 0z. Smoked Gouda Cheese - shreded
- 1/3 cup heavy cream
- 2 tbsp. tomato paste
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tsp. salt - or to taste
- 1 tsp. black pepper
- 1 tsp. dry thyme
- 1 tsp. white vinegar - optional- see notes
- 1/3 cup white wine
- 1 tsp. dry oregano
- 2 tbsp. fresh parsley - chopped
Instructions
If you are not using peppers from jar:
- Preheat oven to 425 F. Place bell peppers whole on a lined baking sheet (line with foil for easy cleanup!). Cook for 10- 5 minutes , flip peppers over and cook for an additional 5-8minutes on the other side. If you roasting them on open flame stay closed so they don't burn.
- Put the peppers on to plate and cover with plastic foil for 5 minutes, it helps to peel the skin easier. Peel and cut in to a small chunks.
- In a large pot, or Dutch oven over medium heat, add the olive oil and add onion, carrots and celery and sauté for 7-8 minutes. Add garlic and cook for 30 more seconds. Stir in the tomato paste and peppers and then add the white wine. Cook for 1 minute until most of the alcohol evaporates. Add all seasonings.
- Add vegie or chicken broth and bring to boil and simmer for 20-30 minutes.
- Either use an immersion blender or transfer mixture to a high speed blender or food processor (you may have to do this in batches, see notes). Blend until smooth.
- Return the soup to the pot. Over low heat, add cream, gouda, and cook for a 2-3 minutes. Stir until cheese is melted and cream has been fully mixed in.
- Top with fresh chopped parsley, a drizzle of cream if you like and extra gouda if desired. Serve with fresh bread or croutons.
Notes
- if you are using peppers from a jar most of the time they have vinegar so skip adding the vinegar
- roasting methods:
- 1)- Open flame on top of your stove
- 2)- on baking sheet in oven
- Use chicken broth for more flavor and body
- For vegetarian version use vegetable broth
Nutrition