Description
Creamy roasted red pepper soup with Gouda cheese, smoked paprika, and roasted garlic. Easy to make, full of flavor, and perfect for cozy weeknight meals.
Ingredients
For Roasting:
- 4 large red bell peppers, halved and seeded
- 1 head garlic, top chopped off
- 1 medium yellow onion, quartered
- 3 tablespoons olive oil, divided
For the Soup:
- 4 cups low-sodium vegetable broth
- 0.5 cup heavy cream
- 1 cup Gouda cheese, freshly shredded or cubed
- 0.5 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Preheat oven to 425°F (220°C). Arrange red peppers, garlic, and onion on a baking sheet. Drizzle with 2 tablespoons olive oil and roast 25–30 minutes until soft and lightly charred.
- Remove from oven and cool slightly. Peel red peppers if desired. Squeeze roasted garlic from skin into a blender along with peppers and onion. Blend until smooth.
- In a large saucepan, heat remaining 1 tablespoon olive oil over medium heat. Add blended vegetables and stir in vegetable broth. Bring to a gentle simmer for 10–12 minutes.
- Reduce heat to low. Stir in heavy cream and Gouda cheese until melted and smooth. Add smoked paprika, salt, and black pepper to taste.
- Serve hot with optional garnish of fresh herbs or extra shredded Gouda.
Notes
- Peel peppers for a smoother texture, or leave skins on for more rustic flavor.
- Use a high-speed blender for an extra creamy consistency.
- Add a pinch of cayenne pepper for subtle heat.
- Can be made ahead; store roasted vegetables separately and assemble soup before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes