Description
Roasted Red Pepper and Gouda Soup is a creamy, cozy vegetarian dish made with charred peppers and tomatoes, sauteed veggies, and bold smoked gouda — perfect for chilly fall and winter days.
Ingredients
- 4 red peppers
- 2 heirloom tomatoes
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 sweet onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 sprig rosemary, stem removed and leaves diced
- 3 sprigs thyme, stem removed and leaves diced
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/4 teaspoon cayenne
- 1/4 teaspoon nutmeg
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 1/2 cups chicken broth
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 8 oz smoked gouda cheese
Instructions
1. Set oven to broil. Cut tops off red peppers and remove seeds and pith. Place peppers and tomatoes on a baking sheet and broil for 15–20 minutes, until charred. Remove and cover with foil. Set aside.
2. In a Dutch oven, melt butter with olive oil. Add onion, celery, and carrots. Season with salt and pepper. Cook for 5–7 minutes until softened.
3. Add rosemary, thyme, garlic powder, smoked paprika, dried thyme, sage, cayenne, nutmeg, garlic, and tomato paste. Cook for 5 minutes until fragrant.
4. Pour in chicken broth. Add roasted peppers, tomatoes, and bay leaf. Gently mash the peppers and tomatoes into the broth. Bring to a boil, cover, then reduce heat to low. Simmer for 10 minutes.
5. Remove bay leaf. Blend soup using a blender or immersion blender until smooth.
6. Return soup to pot. Stir in heavy cream and lemon juice. Simmer for 30 minutes.
7. Add smoked gouda cheese and stir until melted, about 5 minutes.
8. Taste and adjust salt and pepper as needed. Serve warm.
Notes
Do not overcrowd the baking sheet when roasting the peppers and tomatoes — they will steam instead of roast.
Use fresh ingredients for the best flavor and texture.
To peel peppers, cover them with foil after roasting to help loosen the skin.
Smoked gouda adds saltiness — adjust salt to taste after blending.
For extra smoothness, blend thoroughly and strain the soup if desired.
Peppers and tomatoes can be roasted ahead of time and stored in the fridge to save time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 454
- Sugar: 10g
- Sodium: 1645mg
- Fat: 36g
- Saturated Fat: 21g
- Trans Fat: 0.2g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 116mg