Description

A deeply cozy, velvety soup featuring charred roasted red peppers and smoky smoked Gouda cheese. This naturally gluten-free recipe is rich, comforting, and improves with time, making it perfect for cold evenings.

Ingredients

Scale

4 large red bell peppers, roasted and peeled
2 tablespoons vegetable oil
Salt and black pepper, for seasoning peppers
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth (low-sodium)
2 tablespoons unsalted butter
2 cups smoked Gouda cheese, shredded
1/2 cup heavy cream (optional)
Fresh cracked black pepper, for garnish
Fresh chives or parsley, chopped, for garnish
Crusty bread, for serving

Instructions

Preheat oven to broil. Place whole unpeeled red peppers on a parchment-lined baking sheet and broil 6 inches from heat for 10-15 minutes, turning occasionally, until skin is blackened and flesh is soft.
Transfer charred peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skin. Peel off skin, remove stems and seeds, and roughly chop peppers.
In a large pot or Dutch oven, melt butter over medium heat. Add diced onions and a pinch of salt; cook slowly for 5 minutes until soft and translucent. Add minced garlic in the last minute and stir constantly.
Add roasted peppers to the pot with onions. Pour in vegetable broth and bring to a gentle simmer. Cook for 5 minutes to meld flavors.
Remove pot from heat. Use an immersion blender to puree soup until completely smooth. Alternatively, blend in batches in a standard blender, venting the lid.
Return pot to low heat. Slowly add shredded smoked Gouda a handful at a time, stirring constantly until melted and smooth. Do not let heat get too high to prevent graininess.
Stir in heavy cream (if using) and warm through for one minute. Taste and adjust salt and pepper as needed.
Ladle into bowls, garnish with fresh cracked black pepper and chives or parsley. Serve immediately with crusty bread.

Notes

Roast peppers until charred for best flavor. Shred your own cheese to avoid anti-caking agents that cause graininess. Add cheese over low heat to ensure smooth melting. Soup tastes better the next day. Do not freeze as dairy may separate.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 10
Sodium: 680
Fat: 18
Saturated Fat: 10
Carbohydrates: 22
Fiber: 4
Protein: 14

Keywords: roasted red pepper soup, smoked gouda soup, comfort food, gluten-free soup, fall recipes, cozy dinner, vegetarian soup