Roasted Red Pepper Gouda Soup
A creamy vegetarian roasted red pepper and gouda soup is comfort in a bowl. This is by far the most flavorful variation of a red pepper soup you will ever try!
Servings: 4
Calories: 433kcal
Ingredients
- 24 ounces roasted red bell peppers chopped with seeds and stem removed
- 2 Tablespoons olive oil
- 1 medium white onion chopped
- 1 large carrot chopped
- 2 celery ribs chopped
- 4 cloves garlic minced
- 1 teaspoon paprika
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- 4 cups vegetable stock or vegetable broth
- ½ cup heavy cream
- 8 ounces shredded gouda cheese
- 1 tablespoon lemon juice can sub apple cider vinegar
- kosher salt and pepper
Instructions
- Remove the peppers from their oil. Give them a rough chop and set them aside.
- Add your olive oil to a large stockpot and place over medium heat. Add onion, garlic, celery, carrot, and spices; cook until the vegetables begin to soften, about 5 to 6 minutes.
- Add the roasted red peppers and vegetable broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 15 minutes.
- Puree soup using an immersion blender or transfer to a blender and puree (be careful of when blending hot liquids) Return to pot and stir in cream and shredded cheese. Stir continuously until the cheese has melted, over very low heat if needed. Add the lemon juice and season with salt and pepper to taste.
- Serve in bowls garnished with a splash of cream, extra cheese, croutons, and/or fresh herbs.
Notes
- Reserve the oil from the red pepper jar, it can be used in salad dressing or for roasting veggies.
- If using fresh peppers you will need 4. Be sure to peel and deseed them after roasting.
🌡️Storing Leftovers
Roasted red pepper soup with gouda can be stored in the refrigerator for up to 5 days. First, cool the soup and then place it into a container and tightly seal it. Reheating- Reheat in a pan on the stove over low until warmed through. Stirring occasionally. Reheating in a microwave will cause the cheese to break away and become grainy. Freezing- This soup can also be frozen in a freezer bag (lay flat until frozen then store upright) or in a tightly sealed container. Remember when freezing liquids to leave some headroom for expansion. You can store it in the freezer for up to 3 months. Thaw before reheating. But to be honest because of the high dairy content, this isn't my preference.Leave a review or get more information on the recipe!
