Roasted Red Pepper Soup With Gouda
This roasted pepper soup with gouda packs plenty of fresh and smoky flavors into a creamy and luxurious soup, perfect for a light lunch or dinner appetizer.
Servings: 6 people
Calories: 433kcal
Equipment
- blender
Ingredients
- 3 Tablespoons olive oil
- 4 vine tomatoes, quartered
- 4 garlic cloves, minced
- ½ teaspoon black pepper
- ½ teaspoon salt
- 12 ounce jar roasted red pepper, drained
- 1½ cup chicken stock
- 1 cup smoked gouda cheese, shredded and finely chopped
- ½ cup heavy whipping cream
- fresh basil leaves, for garnish
Instructions
- In a medium pot, heat the olive oil over medium-high heat. Add the 4 quartered tomatoes, 4 cloves of minced garlic, ½ teaspoon of black pepper, and ½ teaspoon of salt to the pot.
- Lower the heat to medium and cook, stirring often until the fresh tomatoes bread down, about 15 minutes.
- Add to roasted red pepper and cook on medium heat for another 10 minutes.
- Add the chicken stock to the pot and bring the contents to a boil. Then, reduce the heat to medium-low and simmer uncovered for 5 minutes.
- Remove the pot from the heat and add the contents of the soup to a blender. Carefully blend the soup until smooth.Important Note: To avoid splattering and overflowing, do this in batches.
- Place the blended soup back into the pot on the stovetop. Turn the heat to medium-low and slowly add in the 1 cup of finely chopped gouda cheese in small batches, ensuring to stir with a large spoon as you continue to add in the cheese.
- Once all the cheese is added, slowly pour in the ½ cup of heavy whipping cream, ensuring you continue to stir.
- Continue to cook the soup on medium-low heat for 7-10 minutes, stirring often, until all the cheese has melted.
- Add the soup mixture back to the blender and puree for 1 minute.
- Return the soup back to the pot and serve. Garnish with fresh basil, cracked pepper, and a splash of heavy whipping cream.
Notes
- To avoid tomato seeds in your soup, core the tomatoes before adding them to the pot.
- You can either add the entire roasted red pepper to the pot or cut it into chunks before adding it to the pot. The flavor and end result will be exactly the same!
- For more roasted red pepper flavor, add a small amount of the liquid from the jar to the soup.
- When blending the soup, add it in batches to avoid splattering, and be sure to vent the blender regularly to avoid a build-up of pressure from the steam.
- To store leftovers, keep them in an airtight container in the refrigerator for 3-5 days. Reheat on the stovetop over low-medium heat, stirring frequently until warmed through. This soup doesn't freeze well because of the heavy cream.
Nutrition
Calories: 433kcal | Carbohydrates: 17g | Protein: 17g | Fat: 33g | Fiber: 3g