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Roasted Red Pepper Gouda Soup

Roasted Red Pepper Gouda Soup
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Warm up with our Roasted Red Pepper Gouda Soup—a creamy delight that’s perfect for chilly nights. Give this recipe a try today!

Ingredients

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  • 5 fresh red bell peppers (roasted)
  • 4 stalks celery (diced)
  • 1 small onion (diced)
  • 3 tbsp unsalted 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 (optional)
  • 4 cups chicken broth
  • 1/4 cup gouda cheese (shredded per bowl)
  • 8 oz heavy whipping cream
  • Fresh parsley (for garnish, optional)

Instructions

  1. Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper. Slice each red bell pepper in half, remove seeds and stems, and place cut-side down on the prepared baking sheet. Roast for 25–30 minutes until skins are blistered and charred.
  2. Allow roasted peppers to cool before peeling off the skin. In a large stockpot over medium heat, melt the butter and sauté diced celery and onion until tender (about 5–7 minutes).
  3. Add salt, dried basil, thyme, black pepper, cayenne pepper, chicken broth, and peeled roasted peppers to the pot. Bring to a gentle boil then reduce heat and simmer for about 20 minutes.
  4. Use an immersion blender to blend the soup until smooth or leave some texture if desired.
  5. Gradually stir in heavy whipping cream and warm through without boiling.
  6. Serve hot topped with shredded gouda cheese and fresh parsley if desired.

Nutrition

Find it online: https://chopandcooktips.com/roasted-red-pepper-gouda-soup/