Go Back
–+ servings
Roasted Red Pepper Gouda Soup

Comforting Roasted Red Pepper Gouda Soup in Just 45 Minutes

This Roasted Red Pepper Gouda Soup combines sweet roasted red peppers and smoky aged Gouda for a comforting flavor experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Roasted Red Peppers jarred versions offer convenience
  • 8 ounces Aged Gouda Cheese provides creamy richness
  • 1 medium Onion yellow onion preferred
  • 3 cloves Garlic fresh garlic best
  • 4 cups Vegetable or Chicken Broth low-sodium recommended
  • 2 tablespoons Olive Oil or butter for a richer taste
  • 1 cup Heavy Cream or half-and-half for lighter version
  • Salt to taste
  • Pepper to taste
Optional Variations
  • Chili Flakes for added heat
  • Lemon Juice to brighten flavor
  • Fresh Herbs (like Basil) for garnish

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 3 minced garlic cloves. Sauté for about 5 minutes until the onion is translucent.
  2. Stir in 2 cups of roasted red peppers and pour in 4 cups of broth. Increase heat until simmer, then allow to simmer for 10 minutes.
  3. Use an immersion blender to purée the soup until smooth, about 1-2 minutes. Stir in 1 cup of heavy cream and heat gently for 5 minutes.
  4. Taste and adjust seasoning with salt and pepper. Ladle soup into bowls and garnish with fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 15gProtein: 10gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 11gCholesterol: 80mgSodium: 900mgPotassium: 450mgFiber: 2gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 300mgIron: 1.5mg

Notes

Store leftovers in an airtight container. Reheat gently on the stovetop. This soup can be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!