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Roasted Red Pepper Gouda Soup

Creamy roasted red pepper soup with smoked gouda
Print Recipe
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 30 minutes
Course Soup
Cuisine American
Servings 3 bowls of soup (2 laddles each)

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.
Keyword roasted red pepper gouda soup