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Roasted Red Pepper Gouda Soup

A silky, smoky soup filled with roasted red peppers and creamy Gouda that offers warmth and comfort in every spoonful, reminiscent of Southern family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soup
  • 4 large red bell peppers, halved and seeded
  • 1 head garlic, top chopped off
  • 1 medium yellow onion, quartered
  • 3 tbsp olive oil, divided
  • 4 cups vegetable broth, low sodium
  • 0.5 cup heavy cream
  • 1 cup Gouda cheese, freshly shredded or cubed
  • 0.5 tsp smoked paprika
  • to taste salt and black pepper

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Toss peppers and onion with 2 tbsp oil, salt, and pepper.
  3. Place cut-side down on a sheet. Wrap garlic head in foil.
  4. Roast for 30-40 minutes until peppers are soft and slightly charred.
  5. Cool slightly, then peel the skin from the peppers and squeeze the pulp from the garlic.
  6. Discard skins and garlic casings.
Cooking
  1. In a saucepan, sauté the remaining 1 tbsp oil and smoked paprika for 30 seconds.
  2. Transfer roasted vegetables and 2 cups of broth to a blender. Blend until perfectly smooth and velvety.
  3. Pour back into the pot with remaining broth.
  4. Heat soup on low, gradually add Gouda cheese while stirring constantly until melted and the soup is thick and viscous. Do not boil.
  5. Stir in heavy cream. Taste and adjust seasoning. Serve warm.

Notes

Ladle into warm bowls with a sprinkle of cracked black pepper and a swirl of cream. Serve alongside crusty bread, buttery biscuits, or a simple grilled cheese for dipping.