Description
Silky, smoky-sweet red pepper soup with melty Gouda—restaurant-worthy comfort in one bowl.
Ingredients
Scale
- 2 cups roasted red peppers
- 1 cup smoked Gouda cheese, shredded
- 1 cup heavy cream
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil or butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika (smoked if possible)
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil or butter in a pot; sauté chopped onion until soft and translucent.
- Add garlic and paprika; cook briefly until fragrant.
- Stir in roasted red peppers and broth; simmer for 10 minutes.
- Blend until completely smooth and velvety.
- Return to low heat and stir in heavy cream.
- Add shredded Gouda gradually, stirring until melted and smooth.
- Season to taste and serve hot.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- Garnish with fresh herbs like basil or parsley for added flavor.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg