Roasted Red Pepper Gouda Soup

$- 4 large red bell peppers - 1 medium onion, diced - 3 cloves garlic, minced - 1 tsp smoked paprika - 4 cups vegetable broth - 1 cup heavy cream - 8 oz Gouda cheese, shredded - 2 tbsp olive oil - Salt and pepper to taste - Fresh basil for garnish When measuring ingredients, use dry measuring cups for solids and liquid measuring cups for liquids. This helps ensure your soup turns out just right. If you don't have Gouda cheese, you can use aged cheddar or Monterey Jack for a similar taste. For a lighter option, you can swap the heavy cream with half-and-half or coconut cream. - Calories per serving: About 350 - Key nutrients: - Fats: 25g - Carbs: 20g - Protein: 10g This soup is not only comforting, but it also packs a punch of flavor and nutrients. The Gouda adds richness while the peppers bring natural sweetness. Enjoy the balance of taste and health in every spoonful! First, let’s prep our veggies. Start by washing the red bell peppers. Then, cut them in half, and remove the seeds and membranes. This helps reduce bitterness. Place the peppers cut side down on a baking sheet lined with parchment paper. Drizzle one tablespoon of olive oil over them. Oil adds flavor and helps them roast better. Next, we roast the red peppers. Preheat your oven to 425°F (220°C). Once hot, put the baking sheet in the oven. Roast the peppers for 25 to 30 minutes. They should look charred and feel soft. After roasting, take them out and let them cool. When cool, peel the skin off gently and set them aside. This adds sweetness to our soup. Now, we move on to cooking. Heat a large pot over medium heat and add the remaining tablespoon of olive oil. Next, add the diced onion. Sauté it for about five minutes. You want it to turn translucent. After that, add the minced garlic and smoked paprika to the pot. Cook this mix for one to two minutes. This step brings out the flavor. Now, chop the roasted red peppers and add them to the pot. Pour in four cups of vegetable broth and bring everything to a boil. Once it boils, lower the heat and let it simmer for 15 minutes. This helps the flavors blend nicely. Next, we blend the soup. Use an immersion blender for a smooth texture. If you don't have one, let the soup cool slightly. Then, blend in batches in a regular blender. After blending, return the soup to the pot. Stir in one cup of heavy cream and eight ounces of shredded Gouda cheese. Heat gently over low heat until the cheese melts and the soup is warm. Finally, season with salt and pepper to taste. Enjoy your Roasted Red Pepper Gouda Soup! For the full recipe, refer to the section above. To make your roasted red pepper gouda soup pop, start with seasoning. Use smoked paprika for a rich, warm taste. Garlic adds a nice kick, while salt and pepper bring out all the flavors. Pairing with fresh herbs can elevate the dish. I love adding fresh basil on top. It brings a bright note that works well with the creamy soup. One common mistake is overcooking the vegetables. Cook them just until soft. If they become mushy, your soup will lack texture. Another mistake is skipping the roasting step. Roasting the peppers gives them a deep, sweet flavor. This step is key to a delicious soup. Don't rush it! {{image_2}} You can change the cheese in this soup and still have great flavor. Try using smoked cheddar for a different taste. You can also use cream cheese for a creamy texture. If you want a vegan version, use cashew cream instead of heavy cream. For the cheese, opt for a vegan cheese substitute. These swaps can make the soup fit your diet. If you love heat, add a pinch of cayenne pepper or red pepper flakes. This will spice up the soup nicely. You can also adjust the flavor by adding fresh herbs. Basil works well, but you can also try thyme or rosemary. Just chop them finely and stir them in at the end. These simple changes can make your soup unique and exciting. To store your Roasted Red Pepper Gouda Soup, let it cool first. Pour the soup into an airtight container. This keeps it fresh in the fridge for up to five days. If you want to save it longer, freezing is a great option. Use freezer-safe containers or bags. The soup can last up to three months in the freezer. When you are ready to eat, thaw the soup in the fridge overnight. For quick reheating, you can use the microwave. Just heat it in short bursts, stirring often. If you prefer the stovetop, warm it gently over low heat. Make sure to stir well to keep the texture smooth. The soup lasts about five days in the fridge. If frozen, it can last for three months. Keep an eye out for signs that the soup has gone bad. If you see any mold or it smells off, it's best to throw it out. A change in color or texture can also mean it’s time to say goodbye. Always trust your senses when it comes to food safety. To make your soup creamy, use heavy cream. This adds rich flavor and texture. Blend the soup after cooking to create a smooth consistency. An immersion blender works best, but a regular blender is fine too. Just remember to let it cool a bit before blending. Yes, you can make this soup ahead of time. Cook it and let it cool completely. Store it in the fridge for up to three days. When ready, reheat it on the stove over low heat. Stir often to warm it evenly. This soup pairs well with crusty bread. A simple green salad is also a great side. You can enjoy it with grilled cheese for a fun twist. The flavors complement each other nicely. For a complete guide, check the Full Recipe. You will find all the steps to make this delicious soup. Enjoy the rich flavors and cozy vibes! This article covered all the steps to make Roasted Red Pepper Gouda Soup. We explored ingredient choices and their swaps. I highlighted how to prepare and cook the soup, plus shared tips to boost flavor. We also discussed storage methods to keep it fresh. With this guide, you can create a rich, tasty soup that suits your style. Enjoy experimenting with flavors and sharing it with others! Your passion will shine in every bowl.$

Warm up your day with this creamy Roasted Red Pepper Gouda Soup! This delicious recipe combines roasted red bell peppers, aromatic garlic, and rich Gouda cheese to create a comforting bowl of flavor. Perfect for chilly evenings, this soup is easy to make and sure to impress. Ready to savor this delightful dish? Click through to discover the full recipe and enjoy a taste of comfort!

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Ingredients

4 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 tsp smoked paprika

4 cups vegetable broth

1 cup heavy cream

8 oz Gouda cheese, shredded

2 tbsp olive oil

Salt and pepper to taste

Fresh basil for garnish

Instructions

Preheat your oven to 425°F (220°C).

Cut the red bell peppers in half, remove the seeds and membranes, and place them cut side down on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil.

Roast in the preheated oven for 25-30 minutes until the peppers are charred and softened. Remove from the oven and allow to cool. Once cool, peel the skin off gently and set aside.

In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Add the minced garlic and smoked paprika to the pot, cooking for an additional 1-2 minutes until fragrant.

Chop the roasted red peppers and add them to the pot. Pour in the vegetable broth and bring everything to a boil.

Reduce the heat and let the mixture simmer for 15 minutes.

Using an immersion blender, carefully blend the soup until smooth. If using a regular blender, allow the mixture to cool slightly before blending in batches.

Once blended, return the soup to the pot and stir in the heavy cream and shredded Gouda cheese. Heat gently over low heat until the cheese is melted and the soup is heated through.

Season with salt and pepper to taste.

- Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4

- Presentation Tips: Serve the soup in bowls garnished with fresh basil and a sprinkle of extra Gouda cheese on top. Pair with crusty bread for dipping!