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Homemade Roasted Red Pepper Gouda Soup, garnished with a swirl of cream, fresh parsley, and sun-dried tomatoes. A spoon is placed in the bowl, and a piece of bread is visible beside it.

Roasted Red Pepper Gouda Soup

5 from 1 vote
A creamy, flavorful Roasted Red Pepper Gouda Soup with smoky gouda and roasted red peppers, perfect for cozy nights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Appetizer, Main Course
Cuisine: American, Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil For sautéing
  • 1 tablespoon butter For sautéing
  • 1 small white onion roughly chopped Adds a mild sweetness
  • 3 medium carrots roughly chopped Provides natural sweetness
  • 2 stalks celery roughly chopped Adds a savory crunch
  • 3 cloves garlic minced Adds aroma and flavor
  • 1 teaspoon paprika For a subtle smokiness
  • 1 teaspoon Italian seasoning Blend of herbs for a savory profile
  • 35.2 oz jar roasted red peppers drained and rinsed Provides sweetness and depth of flavor
  • 5 sundried tomatoes For tangy richness
  • 4.5 cups vegetable stock Base for the soup
  • 1.1 cups heavy cream For a rich and smooth texture
  • 1.1 cups freshly shredded smoked gouda cheese Adds a smoky and creamy finish
  • Salt and pepper to taste For seasoning

Equipment

  • 1 Large pot or Dutch oven Big enough to hold all the vegetables and stock comfortably
  • 1 Immersion blender For easy blending right in the pot. A regular blender works too—just blend in batches and be cautious with hot liquids.
  • 1 Cutting board and knife For chopping the vegetables
  • 1 Measuring cups and spoons To measure out the stock, cream, and seasonings

Method
 

  1. Heat the olive oil and butter in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
  2. Add the chopped carrots, celery, minced garlic, paprika, and Italian seasoning to the pot. Sauté for an additional 3-4 minutes, until fragrant.
  3. Drain and rinse the roasted red peppers under cool water to remove any brine. Add the peppers, sundried tomatoes, and vegetable stock to the pot. Bring to a simmer over medium to medium-high heat. Allow the soup to cook for 15-20 minutes, or until the vegetables are tender.
  4. Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy, with no chunks remaining.
  5. Pour in the heavy cream and stir to combine. Add the freshly shredded gouda cheese and stir for 1-2 minutes until fully melted and smooth.
  6. Taste the soup and adjust the seasoning with salt and pepper, as needed.

Nutrition

Serving: 400gCalories: 320kcalCarbohydrates: 19gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 710mgPotassium: 480mgFiber: 3gSugar: 10gVitamin A: 2300IUVitamin C: 65mgCalcium: 220mgIron: 1.8mg

Notes

This rich and velvety soup combines the smoky flavor of gouda with the sweetness of roasted red peppers. Perfect for a quick weeknight dinner or a cozy weekend lunch.

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