HomeDinnerRed Pepper Gouda Soup Recipe

Red Pepper Gouda Soup Recipe

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Red Pepper Gouda Soup Recipe

Introduction

Red Pepper Gouda Soup is a rich and flavorful dish that combines the smoky sweetness of roasted red peppers with the creamy, mild taste of Gouda cheese. This soup is perfect for a cozy dinner or as an elegant starter for a special occasion. Here’s a detailed recipe to make a delicious pot of Red Pepper Gouda Soup that serves 4-6 people.

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Ingredients

For the soup:

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  • 4 large red bell peppers
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, chopped
  • 1 medium potato, peeled and chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 2 cups grated Gouda cheese
  • Salt and black pepper to taste
  • 1 teaspoon smoked paprika (optional)
  • 1/4 teaspoon cayenne pepper (optional)

For garnish:

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  • Fresh basil or parsley, chopped
  • Croutons
  • Extra grated Gouda cheese

Instructions

Roasting the Red Peppers
  1. Preheat the Oven: Preheat your oven to 450°F (230°C).
  2. Prepare the Peppers: Wash the red bell peppers thoroughly. Place them on a baking sheet lined with parchment paper or aluminum foil.
  3. Roast the Peppers: Roast the peppers in the preheated oven for about 25-30 minutes, turning them halfway through, until the skins are blistered and charred.
  4. Steam and Peel: Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a lid and let them steam for about 10-15 minutes. This makes it easier to peel off the skins.
  5. Peel and Seed: Once steamed, peel off the charred skins, remove the seeds and stems, and roughly chop the peppers. Set them aside.
Preparing the Soup Base
  1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrot, and potato. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.
  2. Add Garlic: Add the minced garlic and cook for another minute until fragrant.
  3. Add Broth and Peppers: Pour in the vegetable broth and add the roasted red peppers. Stir to combine and bring the mixture to a boil.
  4. Simmer: Reduce the heat to low and let the soup simmer for about 20 minutes, or until the vegetables are fully cooked and tender.
Blending and Finishing the Soup
  1. Blend the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can transfer the soup in batches to a countertop blender. Be careful to let the soup cool slightly and blend in small batches to avoid splattering.
  2. Add Cream and Cheese: Once the soup is smooth, stir in the heavy cream and grated Gouda cheese. Continue to cook over low heat, stirring frequently, until the cheese is fully melted and incorporated.
  3. Season: Season the soup with salt, black pepper, smoked paprika, and cayenne pepper to taste. Adjust the seasoning as needed.
Serving the Soup
  1. Garnish: Ladle the soup into bowls. Garnish with fresh basil or parsley, a handful of croutons, and a sprinkle of extra grated Gouda cheese for added flavor and texture.
  2. Serve: Serve the soup hot with a side of crusty bread or a light salad for a complete meal.

Tips for Success

  • Choosing Peppers: Select firm, bright red bell peppers for the best flavor. The roasting process enhances their sweetness, giving the soup a rich, smoky taste.
  • Cheese Selection: Gouda cheese is known for its creamy texture and mild flavor. Opt for aged Gouda if you prefer a more pronounced taste.
  • Blending: If using a countertop blender, remember to allow steam to escape by removing the center piece of the lid and covering it with a kitchen towel. This prevents pressure build-up and ensures safe blending.
  • Consistency: Adjust the consistency of the soup by adding more vegetable broth if you prefer a thinner soup, or let it simmer longer to thicken.

Variations

  • Vegan Option: For a vegan version, substitute the heavy cream with coconut milk or a plant-based cream, and use a vegan cheese or nutritional yeast instead of Gouda.
  • Spicy Twist: Add more cayenne pepper or a diced jalapeño for extra heat.
  • Herbs and Spices: Experiment with different herbs like thyme or oregano, and spices like cumin or coriander to create your unique version of the soup.

Nutritional Information (per serving)

  • Calories: 350
  • Protein: 12g
  • Fat: 24g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Sugars: 8g
  • Sodium: 600mg

Conclusion

Red Pepper Gouda Soup is a delightful combination of roasted red peppers and creamy Gouda cheese, resulting in a soup that is both comforting and elegant. Whether served as a starter or a main course, this soup is sure to impress. Enjoy the rich flavors and the warm, soothing texture, and feel free to experiment with the recipe to make it your own. Happy cooking!

Source: saltysidedish.com

Yield: 6

Red Pepper Gouda Soup Recipe

Red Pepper Gouda Soup Recipe

Red Pepper Gouda Soup is a rich and flavorful dish that combines the smoky sweetness of roasted red peppers with the creamy, mild taste of Gouda cheese. This soup is perfect for a cozy dinner or as an elegant starter for a special occasion. Here’s a detailed recipe to make a delicious pot of Red Pepper Gouda Soup that serves 4-6 people.

Prep Time 35 minutes
Cook Time 25 minutes

Ingredients

  • 5 fresh red bell peppers roasted
  • 4 stalks celery diced
  • 1 small onion diced
  • 3 tbsp butter
  • 1 tsp salt
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 4 cups chicken broth
  • 1/4 cup gouda cheese shredded – per bowl
  • 8 oz. heavy whipping cream
  • fresh parsley for topping, optional

Instructions

  • Preheat the oven to 450 and line a baking sheet with parchment paper or foil for easy clean-up. Cut peppers in half and remove seeds and stems.

  • Place red bell peppers, cut side down, onto the prepared baking sheet.

  • Roast for 25-30 minutes or until skins are bubbly and separating from the peppers. Remove sheet pan from oven and cool peppers.

  • Peel and remove skins and set peppers aside. 

  • In a large stockpot, add diced celery, diced onion, and butter. Heat vegetables over medium heat until onions are tender.

  • Add spices, chicken broth, and peeled red peppers. Continue to heat over medium high heat until boiling. Reduce heat on the stove and simmer soup, covered with a lid, for 20 minutes.

  • Stir soup and use a spoon to smash and break up peppers as best as you can.

  • Use an immersion blender in the stockpot to carefully blend the remainder soup smooth and creamy.

  • Slowly stir in heavy whipping cream. 

  • Serve red pepper soup topped with lots of shredded gouda cheese and chopped fresh parsley. 

Notes

The peppers – I’d say cook a little longer than you think. You want the skin to easily peel off the pepper and that’s best if you can see it happening – burning/splitting the skin while it’s cooking.

It isn’t hard to get the skins off, it’s just a little more time-consuming if they don’t slide right off. If the skin is burnt, the pepper under it should be fine, nice and red, so don’t worry if they begin to turn black. 

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