Ingredients
- 4 roasted red peppers
- 1 cup aged Gouda cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil or butter
- 2 tsp smoked paprika
- Fresh thyme, basil, or parsley for garnish
Instructions
- Prepare the roasted red peppers by preheating oven to 450°F. Slice them in half and drizzle with olive oil. Roast cut-side down on a baking sheet for 20-25 minutes.
- Sauté the onions in a large pot with olive oil or butter over medium heat until translucent, about 5 minutes. Add garlic and cook for an additional 2 minutes.
- Blend the soup by adding the roasted peppers, broth, and herbs to the pot. Simmer for about 15 minutes.
- Add the heavy cream and Gouda cheese to the pot. Stir and melt, then blend the soup until smooth.
- Season to taste with salt, pepper, and smoked paprika if desired.
- Serve the soup garnished with fresh herbs or cheese, alongside crusty bread or salad.
Notes
Feel free to substitute Gouda with fontina or cheddar, and use vegetable broth for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
- Diet: Vegetarian