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–+ servings
Roasted Red Pepper Gouda Soup

Creamy Roasted Red Pepper Gouda Soup in Just 30 Minutes

This Roasted Red Pepper Gouda Soup is a quick, vegetarian, and gluten-free dish perfect for busy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pieces Red Bell Peppers substitute with jarred roasted peppers if needed
  • 2 pieces Roma Tomatoes any tomatoes can be used
  • 2 tablespoons Olive Oil can substitute with butter
  • 1 medium Yellow Onion shallots can be used instead
  • 2 cloves Garlic always use fresh
  • 1 teaspoon Smoked Paprika can use regular paprika or omit
  • 1 teaspoon Black Pepper adjust to taste
  • 4 cups Vegetable Broth can substitute with chicken broth
  • 8 ounces Smoked Gouda Cheese can replace with mild Gouda or mozzarella
  • 1 cup Light Cream or Coconut Milk omit for a lighter option
  • 1 tablespoon Creole Seasoning can use Cajun seasoning
  • 1 teaspoon Dried Basil adjust with fresh herbs if available
  • 1 teaspoon Dried Oregano adjust with fresh herbs if available
  • 2 tablespoons Apple Cider Vinegar or Lemon Juice lime juice can also work
  • to taste teaspoon Sea Salt adjust to taste
For Serving
  • to taste leaves Fresh Basil for garnish
  • 1 cup Homemade Croutons perfect for crunch
  • 1 loaf Crusty Bread ideal for dipping

Equipment

  • Large Pot
  • Baking Sheet
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your broiler to high. Halve the red bell peppers and core the Roma tomatoes, placing them skin-side up on a baking sheet. Broil for 6–8 minutes until skins blister.
  2. Remove from oven and cover the peppers and tomatoes for 5 minutes. Peel off the skins and slice the vegetables into chunks.
  3. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing for 7–8 minutes until translucent.
  4. Add roasted peppers, tomatoes, smoked paprika, black pepper, and vegetable broth. Bring to a boil, then simmer for about 8 minutes.
  5. Remove from heat and purée the soup until smooth using an immersion blender.
  6. Return the soup to low heat, stir in Gouda cheese, cream, creole seasoning, and salt. Mix until cheese melts completely.
  7. Ladle the soup into bowls, garnishing with fresh basil and black pepper. Serve with croutons or bread.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 18gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently for best texture.

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