One of the things I love about the colder weather is enjoying lots of warm, delicious soups. This creamy roasted red pepper gouda soup is the perfect way to warm up and is packed full of flavor from lots of roasted red peppers. Plus who doesn’t love smoked gouda? It adds an extra layer of flavor that makes this soup extra delicious. This soup is actually inspired by one they have down in our hospital cafeteria. I loved it so much I wanted to create my own version so that I could enjoy more than just on Thursdays. This soup is really easy to make and comes together in about 30 minutes. It pairs perfectly with some Cheddar Scallion Garlic Bread.
Roasted Red Pepper Gouda Soup
Equipment
- 1 immersion blender or regular blender
Ingredients
- 2 12 oz jars roasted red pepper
- 14 oz can petite diced tomatoes only use half the can
- 1/2 onion diced
- 2 cloves garlic minced
- 1 Tbsp olive oil
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 cup shredded smoked Gouda cheese
Instructions
- Prepare the ingredients by dicing the onion and cutting the roasted red pepper into 1-inch sized pieces. Mince the garlic and drain the can of tomatoes. Shred 1 cup of smoked Gouda cheese.
- In a medium sized pot heat the olive oil over medium-high heat. Add the onion and cook for 7 minutes until the onion is soft. Add the garlic and cook for 1 minute more.
- Add the roasted red peppers, 1/2 the can of tomatoes, and the vegetable broth. Bring to a boil and then simmer for 15 minutes.
- Turn the heat off and use an immersion blender to make the soup completely smooth. This will take a few minutes of blending. If you don't have an immersion blender pour the soup into a regular blender and blend until smooth. The soup will be hot so be caution when blending.
- Return the soup to the pot if needed and back to over medium heat. Heat the soup until its almost to a simmer. Add in the cream, basil and oregano. Stir until all combined. Slowly add the shredded Gouda and stir until completely melted. Ladle soup into a bowl and enjoy.
Cheddar Scallion Garlic Bread: mix together 1 clove minced garlic, 4 Tbsp butter, 2 Tbsp chopped scallions and 1 cup shredded cheddar cheese in a food processor until it makes a paste. Cut a baby boule loaf of bread in half and spread the cheese mixture evenly on the two halves. Bake at 400 degrees for 10 minutes. Cut each half into smaller pieces and enjoy alongside the soup.
