A creamy and flavorful soup made with roasted red peppers and smoked Gouda cheese, perfect for a cozy meal.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups roasted red peppers (jarred or homemade)
4 cups vegetable broth
1 cup heavy cream
8 ounces smoked Gouda cheese, shredded
Fresh basil leaves for garnish (optional)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until fragrant.
Add the roasted red peppers and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth.
Return the pot to low heat and stir in the heavy cream and shredded smoked Gouda. Cook for another 5 minutes, stirring occasionally, until the cheese is melted and the soup is heated through.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil leaves if desired.
Notes
For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño while sautéing the onions.
Substitute the heavy cream with coconut milk for a dairy-free version and use a dairy-free cheese alternative for a vegan option.