Roasted Red Pepper Gouda Soup

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Roasted Red Pepper Gouda Soup brings big, rich flavors from roasted peppers, smoked paprika, and Gouda. It's the best with a good grilled cheese for dipping!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Soup

Cuisine: American, Vegetarian

Keyword: Roasted Red Pepper Gouda Soup

Servings: servings

Author: Chelsea Lords

Cost: $12.35

Equipment

Large pot
Immersion blender or regular blender

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
1-1/2 cups yellow onion coarsely chopped
1-1/2 cups carrots coarsely chopped
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika plus more for serving
1/4 teaspoon thyme
2 (12-ounce) jars roasted red peppers drained
1 (28-ounce) can whole peeled tomatoes undrained
2 cups vegetable broth (or use chicken broth)
1-1/2 cups heavy cream plus more for serving
1 cup freshly shredded smoked Gouda cheese plus more for serving

US - Metric

Instructions

Heat butter and olive oil in a large, heavy-bottomed pot over medium heat. Add onions and carrots. Cook until softened and lightly golden, about 5 minutes.
Stir in garlic, salt, pepper, smoked paprika, and thyme. Cook for 1–2 minutes until fragrant.
Add the tomatoes (with juices), roasted red peppers, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25–30 minutes, stirring occasionally, until vegetables are very tender.
Remove from heat and use a blender (see note 1) to puree until smooth and creamy.
Stir in the Gouda a handful at a time, letting it melt completely before adding more. Pour in the heavy cream and return to low heat, stirring until smooth. Taste and adjust seasoning as needed.
Ladle into bowls and top with extra shredded Gouda, a drizzle of cream, and a sprinkle of smoked paprika, if desired.

Video

Notes

Note 1: For a chunkier soup, use an immersion blender right in the pot. For a super smooth soup (like the one pictured), let the soup cool slightly, then carefully blend in batches. Do not fill the blender more than halfway or the hot liquid can spill out. Blend until very smooth, then pour back into the pot.

Storage: Store cooled soup in an airtight container for up to 4 days. Reheat gently on the stove, stirring often. Freeze in containers or bags for up to 3 months. Thaw in the fridge and reheat slowly, stirring to blend.

Nutrition